Homemade Peanut Butter Jelly Cheesecake Delight
A unique dessert that combines the classic flavors of peanut butter and jelly into a luscious cheesecake.
Equipment
- Mixing Bowl
- Springform Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham Cracker Crumbs Finely crushed for a firm crust.
- 0.5 cup Unsalted Butter Melted to bind the crumbs.
Filling Ingredients
- 16 ounces Cream Cheese Softened and at room temperature.
- 0.75 cup Granulated Sugar To sweeten the filling.
- 1 cup Creamy Peanut Butter High-quality for best flavor.
- 3 large Eggs Added one at a time.
- 1 cup Jelly or Jam Your favorite flavor, for swirling.
- 1 cup Whipped Cream Optional topping.
Instructions
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine the graham cracker crumbs and melted unsalted butter. Mix until the crumbs are fully coated.
- Press the mixture into the bottom of a 9-inch springform pan and bake for 10 minutes.
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the granulated sugar and mix until combined.
- Add the creamy peanut butter and blend until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Pour the cheesecake filling over the crust and smooth it out.
- Dollop the jelly over the filling and swirl it gently with a knife.
- Bake for 50-60 minutes until the edges are set and the center jiggles slightly.
- Turn off the oven and crack the door, allowing the cheesecake to cool for an hour.
- Let it cool to room temperature, then refrigerate for at least 4 hours.
- Remove the sides of the springform pan, slice, and serve with whipped cream if desired.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days.