Peanut Butter Jelly Cheesecake
Indulge in the ultimate dessert mash-up with this Peanut Butter Jelly Cheesecake, a rich and creamy twist on the classic PB&J sandwich. Featuring a buttery graham cracker crust, a velvety peanut butter-infused cheesecake filling, and swirls of sweet strawberry or grape jelly, this decadent dessert hits all the right nostalgic notes. The marbled jelly topping not only adds a burst of fruity flavor but also creates an eye-catching presentation. Perfectly balanced between sweet and salty, this cheesecake is finished with optional powdered sugar or crunchy chopped peanuts for added texture. Whether it's for a special occasion or a treat-yourself moment, this PB&J cheesecake is sure to be a crowd-pleaser.
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Ingredients
- 200 grams Graham cracker crumbs
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 150 grams Creamy peanut butter
- 150 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 3 large Eggs
- 120 ml Heavy cream
- 120 grams Strawberry or grape jelly
- 10 grams Powdered sugar (optional, for garnish)
- 20 grams Chopped peanuts (optional, for topping)
Directions
Step 1
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
Step 2
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Step 3
Press the mixture firmly into the bottom of the prepared springform pan to form a crust. Use the bottom of a glass or measuring cup for an even layer. Place the pan in the refrigerator to set while preparing the filling.
Step 4
In a large mixing bowl, beat the cream cheese, peanut butter, and granulated sugar together using a hand or stand mixer on medium speed until smooth and creamy.
Step 5
Add the vanilla extract, followed by the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Step 6
Pour in the heavy cream and mix until just incorporated. Avoid overmixing.
Step 7
Remove the crust from the refrigerator and pour the cheesecake batter over the crust, spreading it into an even layer.
Step 8
Drop spoonfuls of jelly onto the surface of the batter. Use a toothpick or skewer to gently swirl the jelly into the cheesecake for a marbled effect.
Step 9
Place the springform pan on a baking sheet and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center jiggles slightly when shaken.
Step 10
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
Step 11
Remove the cheesecake from the oven and run a knife around the edge to loosen it from the pan. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Step 12
Before serving, optionally sprinkle powdered sugar on top or garnish with chopped peanuts for added texture. Slice and enjoy!
Nutrition Facts
| Serving size | (1524.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5891.2 |
| Total Fat 415.4g | 0% |
| Saturated Fat 205.9g | 0% |
| Cholesterol 1449.9mg | 0% |
| Sodium 3774.9mg | 0% |
| Total Carbohydrate 459.4g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 303.0g | |
| Protein 107.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 811.6mg | 0% |
| Iron 14.7mg | 0% |
| Potassium 2177.5mg | 0% |
Source of Calories