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.
– 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.
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.
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.
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.
Add the salt and vanilla, then beat in the eggs one by one.
Pour the peanut butter mixture into the crust, smoothing if necessary. Bake for 40 to 45 minutes, remove from oven, then allow to cool.
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.