Description
A rich and creamy Peanut Butter & Jelly Cheesecake that combines the classic flavors of peanut butter and jelly in a decadent dessert.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup fruit jelly (strawberry or grape)
- 1/4 cup chopped peanuts (optional, for garnish)
Instructions
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.
- In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
- Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until combined.
- Pour the peanut butter cheesecake filling over the cooled crust and smooth the top with a spatula.
- Spoon the fruit jelly over the cheesecake filling and use a knife or skewer to swirl it gently into the filling.
- Refrigerate the cheesecake for at least 4 hours, or overnight, until set.
- Before serving, garnish with chopped peanuts if desired.
Notes
- For a chocolate twist, add 1/2 cup of cocoa powder to the peanut butter mixture.
- Substitute the fruit jelly with chocolate sauce or caramel for a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking and Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 50mg