Description
Creamy peanut butter and jelly cheesecake blends childhood nostalgia with gourmet indulgence. Smooth cream cheese, rich peanut butter, and sweet raspberry swirls create a delightful dessert you’ll savor down to the last crumb.
Ingredients
Scale
Main Ingredients:
- 16 ounces (450 grams) cream cheese, softened
- 3/4 cup creamy peanut butter
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Crust Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (4 tablespoons) unsalted butter, melted
- 2 tablespoons granulated sugar
Topping Ingredients:
- 1/2 cup grape jelly or strawberry jam
- 1/4 cup roasted peanuts, chopped (optional)
Instructions
- Prepare the oven at 325F (163C). Coat a 9-inch springform pan with grease and encase the exterior with aluminum foil to prevent water seepage.
- Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Press the mixture firmly into the pan’s bottom, creating an even base. Refrigerate the crust while assembling the filling.
- Using an electric mixer, blend cream cheese, peanut butter, sugar, and vanilla extract until achieving a silky, uniform consistency.
- Incorporate eggs individually, thoroughly mixing after each addition. Gently fold in sour cream until completely integrated.
- Transfer approximately half the cheesecake batter onto the chilled crust, spreading evenly.
- Artfully distribute jelly dollops across the initial batter layer. Utilize a knife to create delicate swirling patterns, marbling the jelly throughout the mixture.
- Carefully layer the remaining cheesecake batter over the jelly-infused base, ensuring complete coverage.
- Position the springform pan inside a larger roasting pan. Fill the roasting pan with hot water, reaching midway up the springform’s sides to create a water bath.
- Bake for 60-70 minutes until the center appears slightly wobbly but set. After baking, leave the oven door slightly ajar and allow the cheesecake to gradually cool for one hour.
- Transfer the cheesecake from the oven and refrigerate for a minimum of 4 hours, preferably overnight, to achieve optimal texture and flavor melding.
- Before serving, optionally drizzle melted peanut butter across the chilled cheesecake surface for an extra decadent touch.
Notes
- Prevent cracks by beating cream cheese at room temperature and avoiding overmixing the batter, which can incorporate too much air.
- Customize jelly flavors like strawberry, grape, or raspberry to match personal taste preferences or seasonal availability.
- Use low-fat cream cheese and Greek yogurt as substitutes to create a lighter, healthier version of the cheesecake without compromising taste.
- Create a gluten-free option by replacing graham cracker crust with almond flour or gluten-free cookie crumbs for individuals with dietary restrictions.
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 155
- Sugar: 4 g
- Sodium: 55 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg