Description
This Peanut Butter & Jelly Cheesecake is a creamy, nostalgic dessert that blends the rich flavors of peanut butter with the fruity sweetness of jelly, all atop a buttery graham cracker crust. It’s the perfect dessert for PB&J lovers and a fun twist on a classic treat!
Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp sugar
Filling:
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- ½ cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
Jelly Topping:
- ½ cup strawberry or grape jelly
- 1 tbsp water (to thin, if needed)
Instructions
- Prepare the crust:
- Preheat the oven to 325°F. Combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan. Bake for 10 minutes and set aside to cool.
- Make the filling:
- Beat cream cheese and sugar until smooth. Add peanut butter, sour cream, and vanilla, mixing until combined. Beat in eggs one at a time until just incorporated.
- Assemble and bake:
- Pour the filling onto the crust. Bake in a water bath at 325°F for 50 minutes or until the center is slightly jiggly. Cool in the oven with the door slightly ajar for an hour, then refrigerate for at least 4 hours.
- Add the jelly topping:
- Warm the jelly slightly with water until spreadable. Gently spread over the top of the chilled cheesecake.
- Serve and enjoy:
- Slice and serve chilled.
Notes
- For a more pronounced peanut butter flavor, drizzle melted peanut butter over the jelly topping before serving.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 450
- Sugar: 23g
- Fat: 32g
- Saturated Fat: 15g
- Carbohydrates: 35g
- Protein: 9g