Description
Creamy peanut butter & jelly cheesecake delivers nostalgic childhood memories with a gourmet twist. Sweet graham cracker crust and luscious cream cheese filling blend classic comfort flavors into an irresistible dessert you’ll crave again and again.
Ingredients
Scale
Cheesecake Base:
- 1 1/2 cups (360 milliliters) graham cracker crumbs
- 1/3 cup (66 grams) granulated sugar
- 1/2 cup (113 grams) unsalted butter, melted
Cheesecake Filling:
- 16 ounces (454 grams) cream cheese, softened
- 1/2 cup (128 grams) creamy peanut butter
- 1/2 cup (100 grams) granulated sugar
- 1 teaspoon (5 milliliters) vanilla extract
- 2 large eggs
- 1/4 cup (60 milliliters) sour cream
Topping:
- 1/4 cup (60 milliliters) strawberry or grape jelly
Instructions
- Prepare the oven at 325F (160C) and lightly coat a 9-inch springform pan with cooking spray.
- Blend graham cracker crumbs, sugar, and melted butter into a cohesive mixture, then firmly press into the pan’s bottom to create a compact crust.
- In a large bowl, whip cream cheese and peanut butter until completely smooth and integrated.
- Incorporate sugar and vanilla extract, mixing thoroughly until the texture becomes uniform and creamy.
- Gently fold in eggs one at a time, ensuring each is fully incorporated before adding the next.
- Fold in sour cream, stirring until the mixture achieves a silky, consistent texture.
- Transfer the cream cheese batter into the prepared crust, smoothing the top with a spatula for an even surface.
- Warm jelly in a small saucepan over low heat until it reaches a liquid consistency.
- Delicately dollop jelly across the cheesecake’s surface using a spoon.
- Create a marbled pattern by drawing a knife or toothpick through the jelly and cheesecake batter.
- Bake for 40-45 minutes until edges are firm and center maintains a slight wobble.
- Allow cheesecake to cool completely at room temperature.
- Refrigerate for minimum 4 hours or overnight to ensure thorough chilling and setting.
Notes
- Soften cream cheese and butter at room temperature for at least 30 minutes to ensure smooth, lump-free mixing and easier blending.
- Choose a high-quality, creamy peanut butter without added oils for the best texture and rich flavor in the cheesecake.
- Avoid overmixing the batter after adding eggs to prevent air bubbles that can cause cracking during baking.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to ensure even baking and prevent surface cracks.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 405 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 11 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 85 mg