recipe

Peanut Butter and Jelly Cheesecake: the simple recipe for a delicious dessert

Total time: 2H + resting time
Difficulty: Low
Serves: 6 people
By Cookist
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Ingredients
butter, melted
6 tbsp
graham crackers, broken into pieces
14
unsalted roasted peanuts
2/3 cup
packed light brown sugar
1/3 cup
Cream Cheese at room temperature
2 pounds
Smooth Peanut Butter
1 cup
Granulated sugar
1 cup
Large eggs
4
concord grape jelly
1 cup
pure vanilla extract
1 tsp
Kosher Salt
1 tsp

Peanut butter and jelly cheesecake is the ultimate ode to a childhood favorite. This creamy, delicious dessert is so easy to make and bakes in very little time. PB&J cheesecake is incredibly smooth and rich and is a lovely treat you can whip up to wow guests the next time you have a dinner party. It's a delicious cheesecake that every peanut butter and jelly lover will absolutely adore.

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Tips for Making PB&J Cheesecake

– Grape jelly is the classic choice for PB&J, but if you want to change things up in this recipe, try replacing the grape jelly with strawberry or raspberry jams.

– Make sure your eggs are at room temperature before you start baking. At room temperature, eggs mix more evenly with other ingredients and this is essential for baking perfect cheesecakes.

– To help you achieve a lovely even layer of jelly, tilt the dish after you've poured the jelly onto the cheesecake.

How to Make Peanut Butter and Jelly Cheesecake

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Preheat your oven to 350°F. Grease a baking dish with butter. Put the graham crackers into a food processor and pulse until finely ground. Pour in melted butter, peanuts, brown sugar, and a pinch of salt, then pulse until combined, and texture is like wet sand.

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Press the graham cracker mix into the baking dish, making sure to form a crust about three-quarters up the sides of the dish. Par-bake for 12 to 15 minutes until it begins to brown. Remove from the oven and allow it to cool completely.

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Lower the heat of your oven to 325°F. Scoop peanut butter and cream cheese into a large bowl. Using an electric hand mixer, whip together until smooth. Scrape the bowl down, then gradually add the white sugar until airy.

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Add the salt and vanilla, then beat in the eggs one by one.

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Pour the peanut butter mixture into the crust, smoothing if necessary. Bake for 40 to 45 minutes, remove from oven, then allow to cool.

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Once the cheesecake has cooled, stir the jelly in a pan to melt. Pour it over the cake in an even layer. Place in the fridge to set, about 4 hours.

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