Indulge in a slice of nostalgia with this Peanut Butter & Jelly Cheesecake, a creamy and decadent dessert that combines two beloved childhood flavors. This recipe brings together a rich peanut butter-infused cheesecake on a buttery graham cracker crust, swirled with sweet strawberry preserves. Perfect for a family gathering or a weekend treat, this cheesecake offers a sophisticated twist on the classic peanut butter and jelly sandwich that’s sure to please everyone.
Ingredients:
For the Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
For the Cheesecake:
- 4 packages (8 oz each) cream cheese, softened
- 1 cup smooth peanut butter
- ¾ cup sugar
- 3 tablespoons flour
- 2 teaspoons vanilla extract
- ¾ cup heavy whipping cream
- 3 large eggs
- 1 ½ cups strawberry topping or preserves, warmed up
Directions:
Prepare the Crust:
- Preheat your oven to 350°F (175°C). Use a food processor to blend graham crackers into fine crumbs until you have about 2 cups.
- In a bowl, mix the crumbs with melted butter until well-combined. Press this mixture firmly into the bottom of a springform pan, pressing it about 1 inch up the sides.
- Bake the crust for 10 minutes. Remove and let it cool slightly while preparing the filling.
Make the Filling:
- In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese and peanut butter. Beat on medium speed until the mixture is smooth.
- Add the sugar and flour, and mix on high for 1-2 minutes. Pour in the vanilla extract and heavy whipping cream, mixing on low speed until just combined. Increase to high speed and mix for another minute until the filling is light and fluffy.
- Add the eggs one at a time, mixing on low speed until just incorporated. Avoid over-mixing to maintain a smooth, creamy texture.
Assemble the Cheesecake:
- Pour half of the cheesecake filling into the cooled crust. Drizzle half of the warmed strawberry topping over the filling, then use a toothpick to swirl it gently.
- Pour in the remaining cheesecake filling and repeat with the rest of the strawberry topping, creating a beautiful swirl pattern on top.
Bake the Cheesecake:
- Bake at 350°F (175°C) for 15 minutes, then reduce the oven temperature to 200°F (93°C) without opening the door. Continue baking for an additional 50-55 minutes, until the center of the cheesecake is set but slightly jiggles when gently shaken.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 15 minutes, then remove and place it on a wire rack to cool completely.
- Once cooled, refrigerate the cheesecake overnight for the best texture and flavor.
Conclusion:
This Peanut Butter & Jelly Cheesecake is the ultimate fusion of creamy, nutty, and fruity flavors that will bring back memories of childhood with each bite. Top with whipped cream, a drizzle of strawberry topping, and a sprinkle of chopped peanuts for extra flair. This decadent dessert is sure to impress at any occasion, offering a nostalgic twist on a classic favorite. Enjoy!