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Peanut Butter and Jelly Cheesecake

The Best Peanut Butter & Jelly Cheesecake Recipe

  • Total Time: 620 mins
  • Yield: 8 servings 1x
  • Diet: Vegetarian

Description

A decadent cheesecake with a salted peanut and graham cracker crust, a creamy peanut butter filling swirled with strawberry jam, and topped with more jam and a peanut butter drizzle.

Ingredients

Scale

For the Crust:
1 cup graham cracker crumbs
1/4 cup salted peanuts (chopped)
1 tablespoon granulated sugar
4 tablespoons butter (melted)
For the Cheesecake Filling:
20 ounces cream cheese (room temperature)
1 1/2 cups creamy peanut butter
1 cup granulated sugar
3/4 cup light brown sugar (packed)
1 teaspoon vanilla extract
4 large eggs
1 cup full-fat sour cream
1/2 cup heavy cream
1 cup strawberry jam
For the Topping:
1/4 cup strawberry jam
1/4 cup creamy peanut butter

Instructions

  1. Step 1: Preheat the oven to 325 degrees. Spray the sides of a 9.5-inch springform pan with nonstick spray and line the sides with parchment paper.
  2. Step 2: In a mixing bowl, combine the graham cracker crumbs, chopped peanuts, 1 tablespoon of granulated sugar, and melted butter. Stir until the crumbs are fully coated.
  3. Step 3: Press the crumb mixture evenly into the bottom of the prepared pan. Bake for 15 minutes, then remove from the oven and let it cool.
  4. Step 4: In a large mixing bowl, beat the room temperature cream cheese and 1 1/2 cups of peanut butter with a hand mixer on medium speed until smooth.
  5. Step 5: Add the 1 cup of granulated sugar and the brown sugar, beating until completely incorporated. Scrape down the sides and bottom of the bowl.
  6. Step 6: Add the vanilla extract, then beat in the eggs one at a time, scraping the bowl after each addition.
  7. Step 7: Mix in the sour cream and heavy cream until just incorporated.
  8. Step 8: Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to prepare for the water bath.
  9. Step 9: Pour the cheesecake filling over the cooled crust.
  10. Step 10: Place 1 cup of strawberry jam into a piping bag. Push the tip of the bag into the cheesecake batter in several spots and squeeze to pipe pockets of jam into the filling.
  11. Step 11: Place the springform pan inside a larger baking pan. Pour about 1 inch of water into the outer pan to create a water bath.
  12. Step 12: Bake for 1 hour and 45 minutes to 2 hours. The cheesecake is done when the top is brown and only the very center has a slight jiggle.
  13. Step 13: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 to 2 hours. Then, transfer it to the refrigerator to chill overnight.
  14. Step 14: For the topping, stir the 1/4 cup of strawberry jam in a small bowl until it loosens up, then spread it evenly over the top of the chilled cheesecake.
  15. Step 15: Place the 1/4 cup of peanut butter in a microwave-safe bowl and heat for 15 seconds to thin it out. Transfer to a piping or sandwich bag, cut a small hole, and drizzle it over the jam.

Notes

Using a water bath helps prevent the cheesecake from cracking as it bakes.
To test for doneness, gently wiggle the pan. If it jiggles slightly in just the middle, it’s ready. If it jiggles all over, it needs more time.
Cooling the cheesecake slowly in the oven and then chilling overnight is crucial for the best texture and to prevent cracks.

  • Prep Time: 20 mins
  • Cook Time: 120 mins
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

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Find it online: https://recipeszesty.com/the-best-peanut-butter-and-jelly-cheesecake-recipe/