This delightful dessert combines the nostalgic flavors of a classic peanut butter and jelly sandwich with the rich, creamy texture of cheesecake. Perfect for peanut butter lovers and a guaranteed crowd-pleaser.
Ingredients:
For the Crust:
1½ cups graham cracker crumbs
½ cup brown sugar
1 teaspoon vanilla extract
5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
32 ounces cream cheese, softened
½ cup sour cream
½ cup heavy whipping cream
2 eggs
10 ounces peanut butter, room temperature
¾ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract
For the Topping:
¼ cup strawberry jam
¼ cup creamy peanut butter
Instructions:
Prepare the Crust:
Preheat your oven to 325°F (163°C).
In a mixing bowl, combine the graham cracker crumbs, brown sugar, vanilla extract, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
Bake for 15 minutes, then remove from the oven and let it cool while you prepare the filling.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the sour cream, heavy whipping cream, and peanut butter to the cream cheese. Mix until well combined.
Add the granulated sugar, cornstarch, and vanilla extract. Mix until the mixture is smooth and free of lumps.
Add the eggs one at a time, mixing well after each addition.
Assemble the Cheesecake:
Pour the cheesecake filling over the cooled crust in the springform pan.
Smooth the top with a spatula to ensure an even surface.
Bake the Cheesecake:
Place the springform pan on a baking sheet and bake in the preheated oven for 75 minutes, or until the center is set and the top is lightly browned.
Turn off the oven and let the cheesecake rest in the oven with the door slightly ajar for 10 minutes.
Remove from the oven and allow it to cool completely at room temperature.
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to allow it to set properly.
Prepare the Topping:
In a small microwave-safe bowl, warm the strawberry jam in the microwave for about 15 seconds to loosen it up.
In another small microwave-safe bowl, warm the creamy peanut butter in the microwave for about 15 seconds to make it easier to drizzle.
Serve:
Before serving, spread the warmed strawberry jam evenly over the top of the chilled cheesecake.
Drizzle the warmed peanut butter over the jam in a decorative pattern.
Slice and enjoy your homemade Peanut Butter & Jelly Cheesecake!
Tips:
For a smoother texture, ensure all dairy ingredients are at room temperature before mixing.
If you prefer a different flavor, you can substitute the strawberry jam with grape or raspberry jam.
To prevent cracks, avoid overbaking the cheesecake and allow it to cool gradually.
Enjoy this delightful twist on a classic favorite!
