Peanut Butter & Jelly Cheesecake
A delightful twist on a classic dessert that combines creamy peanut butter and sweet, tangy jelly in a sophisticated cheesecake.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Provides a crispy, buttery base.
- 0.5 cups 1/2 cup unsalted butter, melted Adds richness and helps bind the crust.
For the filling
- 1 cup 1 cup creamy peanut butter The star of the recipe, offering smooth, nutty flavor.
- 1 cup 1 cup powdered sugar Sweetens the cheesecake and enhances texture.
- 8 oz 8 oz cream cheese, softened Gives the cheesecake its luscious consistency.
- 1 teaspoon 1 teaspoon vanilla extract Adds warmth and depth to the flavor.
- 1 cup 1 cup whipped cream Lends lightness and airiness to the cheesecake.
- 0.5 cups 1/2 cup strawberry jelly Provides a sweet layer that complements the peanut butter.
- to garnish Fresh strawberries Adds a refreshing touch and enhances presentation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform pan with butter or non-stick spray.
- In a medium bowl, combine graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand.
- Press the graham cracker mixture into the bottom of the prepared pan, creating an even layer.
- Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool completely.
Filling
- In a large bowl, beat together creamy peanut butter, powdered sugar, and softened cream cheese until smooth.
- Add vanilla extract and mix well.
- Gently fold in whipped cream until fully incorporated.
Assembly
- Spread the peanut butter mixture over the cooled graham cracker crust.
- Spoon strawberry jelly over the peanut butter layer and gently swirl with a knife.
- Refrigerate the cheesecake for at least 4 hours, or overnight.
- Before serving, garnish with fresh strawberries.
Notes
For added flavor, consider crushed peanuts or chocolate chips. Ensure the cheesecake sets properly to slice easily. Be gentle when swirling the jelly to avoid overmixing.