Description
What if you could take the beloved flavors of peanut butter and jelly and elevate them into a creamy, indulgent dessert? With a rich peanut butter cheesecake filling swirled with sweet strawberry preserves, all on top of a buttery graham cracker crust, this Peanut Butter and Jelly Cheesecake will wow anyone who tries it. Perfect for family gatherings, holidays, or when you simply want to treat yourself, this dessert is as nostalgic as it is elegant.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons melted butter
For the Cheesecake Filling:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup smooth peanut butter
- ¾ cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- ¾ cup heavy whipping cream
- 3 large eggs
For the Strawberry Topping:
- 1 ½ cups warmed strawberry preserves
Optional Substitutions:
- Use raspberry or blueberry preserves instead of strawberry for a fun flavor variation.
- Replace dairy ingredients with dairy-free cream cheese and whipped coconut cream for a lactose-free version.
Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse graham cracker crumbs until fine. Mix with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom and about 1 inch up the sides of a springform pan.
- Bake the crust for 10 minutes, then set it aside to cool completely.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat softened cream cheese and peanut butter until smooth and creamy.
- Add sugar and flour, mixing until well combined.
- Gradually add the heavy cream and vanilla extract. Mix on low speed until incorporated, then increase speed to high and beat for about 1 minute.
- Add the eggs one at a time, mixing gently after each addition.
Step 3: Assemble the Cheesecake
- Pour half of the cheesecake batter into the cooled crust and smooth the top with a spatula.
- Drizzle half of the warmed strawberry preserves over the batter. Use a toothpick to swirl the preserves into the batter for a marbled effect.
- Repeat with the remaining batter and strawberry preserves.
Step 4: Bake the Cheesecake
- Bake the cheesecake at 350°F (175°C) for 15 minutes.
- Reduce the oven temperature to 200°F (93°C) without opening the door. Bake for an additional 50-55 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 15 minutes.
Step 5: Cool and Set
- Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour.
- Refrigerate for at least 4 hours, or overnight, to fully set.
Notes
- Prevent Cracks: To avoid cracks in your cheesecake, make sure all ingredients are at room temperature and don’t overmix the batter.
- Serving Tip: Garnish the cheesecake with extra strawberry preserves, fresh strawberries, or a drizzle of melted peanut butter for a decorative touch.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days or freeze individual slices for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 70 minutes (including temperature reduction)
- Category: Dessert
- Method: Baking
- Cuisine: American