Peanut Butter & Jelly Cheesecake
The Peanut Butter & Jelly Cheesecake combines the nostalgic flavors of a classic PB&J sandwich with the creamy richness of cheesecake. The smooth peanut butter filling pairs perfectly with sweet grape jelly swirled throughout, creating a beautiful marbled effect. With a crunchy graham cracker crust as the base, this dessert is both indulgent and satisfying. It’s an excellent choice for parties, family gatherings, or when you’re craving something comforting and sweet. Easy to make, this cheesecake is sure to become a favorite!
Ingredients:
For the Crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/3 cup melted butter
For the Cheesecake Filling:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup creamy peanut butter
1/4 cup sour cream
For the Jelly Swirl:
1 cup grape jelly
Instructions:
1. Preheat Oven: Set your oven to 325°F (165°C). Grease a 9-inch springform pan to prepare for your cheesecake crust.
2. Make the Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan, ensuring an even layer for a crispy base.
3. Melt the Jelly: Microwave grape jelly in 30-second intervals, stirring between each interval until it melts into a smooth consistency. Set aside to cool slightly.
4. Prepare the Filling: In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one by one, mixing well after each addition. Stir in vanilla extract, peanut butter, and sour cream until fully blended.
5. Layer the Batter: Pour half of the cheesecake batter over the prepared crust. Drop spoonfuls of the melted grape jelly onto the batter. Pour the remaining cheesecake batter over and add more jelly spoonfuls on top. Use a knife to gently swirl the jelly into the cheesecake for a marbled effect.
6. Bake: Bake the cheesecake for 55-60 minutes or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually.
7. Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight for best results. This allows the flavors to fully set and the texture to firm up perfectly.
Prep Time: 30 minutes | Baking Time: 55-60 minutes | Chilling Time: 5 hours | Total Time: 6 hours 30 minutes
Calories: 370 kcal per slice | Yields: 12 slices
With a delicious graham cracker crust, creamy peanut butter cheesecake filling, and grape jelly swirl, this Peanut Butter & Jelly Cheesecake is the perfect treat for any dessert lover. Make this homemade cheesecake for your next special occasion and wow your friends and family!
