Peanut Butter Jelly Cheesecake: A Delightful Fusion
A rich and creamy Peanut Butter Jelly Cheesecake that blends the nostalgic flavors of peanut butter and fruity jelly into a decadent, crowd-pleasing dessert.
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Spatula
- Saucepan
- Oven
- Cooling rack
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup sugar
- ½ cup melted butter
- 3 (8 oz) packages cream cheese, softened
- 1 cup smooth peanut butter
- 1 cup sugar
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup raspberry or strawberry jelly
- 1 tbsp water
Instructions
- Preparation Steps:Preheat & Prepare the Crust – Preheat oven to 325°F (163°C). Combine graham cracker crumbs with sugar and melted butter, then firmly press the mixture into a springform pan. Bake for 10 minutes until set.Make the Filling – Beat cream cheese, peanut butter, and sugar until smooth. Incorporate the vanilla extract, then add the eggs one at a time, mixing well after each addition. Fold in sour cream and heavy cream.Bake – Pour filling over the cooled crust. Bake for 50-60 minutes until set with a slight jiggle in the center. Allow the cheesecake to cool in the oven with the door ajar to prevent cracking.Prepare Jelly Topping – Heat jelly with water until smooth. Let it cool slightly before spreading over the cheesecake.Chill & Serve – Chill in the refrigerator for a minimum of 4 hours, or preferably overnight, to set properly. Slice and enjoy this creamy peanut butter jelly delight!
Notes
- Swap graham crackers for chocolate cookies for a richer crust.
- Use your favorite jelly flavor—strawberry, raspberry, or grape all work great!
- Let the cheesecake cool gradually to prevent cracks.
- For extra indulgence, drizzle with melted peanut butter or chocolate before serving.