Description
A rich and creamy Peanut Butter and Jelly Cheesecake featuring a crunchy graham cracker crust, smooth peanut butter filling, and a sweet strawberry jelly topping. This dessert combines classic flavors in a decadent cheesecake perfect for special occasions or a delightful treat.
Ingredients
Scale
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 0.5 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
Topping
- 0.5 cup strawberry jelly
- 2 tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan to prevent sticking.
- Make the Crust Mixture: In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Mix thoroughly until fully combined to create the base crust mixture.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer. Bake in the oven for 10 minutes, then remove and let cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Add Peanut Butter and Other Ingredients: Add creamy peanut butter, 1 cup granulated sugar, and sour cream to the cream cheese. Mix until the ingredients are well combined and smooth.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture. Stir in the vanilla extract to enhance flavor.
- Assemble Filling on Crust: Pour the peanut butter cheesecake filling over the cooled crust and use a rubber spatula to smooth the top evenly.
- Bake the Cheesecake: Bake in the preheated oven for 50 minutes, or until the center is mostly set but still has a slight jiggle, indicating it is perfectly cooked.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes to help prevent cracking while it cools gradually.
- Prepare Jelly Topping: In a small saucepan, combine strawberry jelly and water. Heat gently over low heat until the jelly melts and becomes smooth. Remove from heat.
- Apply Jelly Topping: Once the cheesecake has cooled, spread the melted strawberry jelly over the surface, allowing some to drizzle down the sides for a decorative effect.
- Chill Before Serving: Refrigerate the cheesecake for at least 4 hours or overnight to fully set and firm up before removing the springform pan sides and serving.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth filling.
- Do not overbake the cheesecake to avoid cracks and a dry texture.
- Use creamy peanut butter for a smooth consistency in the filling.
- Allow the crust to cool completely before adding the filling to avoid melting.
- Refrigerating overnight improves texture and flavor melding.
- Strawberry jelly can be substituted with any berry jelly of choice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 460 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 110 mg
Keywords: peanut butter cheesecake, jelly cheesecake, peanut butter and jelly dessert, creamy cheesecake, graham cracker crust
