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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Recipe Information
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)
Instructions
Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan.
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.
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.
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.
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.
Pour in the heavy cream and mix until just incorporated. Avoid overmixing.
Remove the crust from the refrigerator and pour the cheesecake batter over the crust, spreading it into an even layer.
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.
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.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracking.
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.
Before serving, optionally sprinkle powdered sugar on top or garnish with chopped peanuts for added texture. Slice and enjoy!
Nutrition Facts
Calories |
741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 25.7 g | 129% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 56.8 g | 21% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 38.9 g | ||
| Protein | 13.5 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 98 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 269 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
