Peanut Butter And Jelly Cheesecake

Peanut Butter And Jelly Cheesecake

Think Peanut Butter and Jelly is just for kids?

Or maybe a nice appetizer on crackers or celery?

Think again, my friends.

Because today I took it to another level.

Peanut Butter and Jelly Cheesecake!

It is made with my go to classic cheesecake filling, with a bit of crushed peanuts and strawberry jam, sitting in my basic graham cracker crust looks a bit plain at first glance.

Looking closer you can see a hint of jam swirled in the top of the cheesecake.

It is the perfect blend of familiar flavors all wrapped up in a nutty deliciousness just for you!!

Sorry folks there is no chocolate or Hot Fudge here!

If you are a die hard it is easy to add. Totally sweet enough without going overboard even when you add your homemade or store bought topping.

Peanut Butter and Jelly Cheesecake can be made with any preserves you choose.

You can even add a bit of fresh fruit on the side for those special occasions when you serve it to guests.

A dollop of Homemade Whipped Cream will make that extra statement on the plate.

These are the INGREDIENTS You will need:

For the crust:

• 1 Cup Graham cracker crumbs, or readymade
• 3 Tbs White sugar
• 2 Tbs Butter, melted

For the filling:

• 2 Pkgs 8 oz cream cheese softened
• 3/4 Cup Creamy peanut butter, if you use crunchy eliminate nuts
• 3 Large Eggs, room temperature
• 1 Cup Sugar, white
• 1 Cup Sour cream
• 1 Tsp Vanilla extract
• 1/2 Cup Chopped nuts skip if using crunchy peanut butter
• 1 Cup Strawberry preserves, divided in half

For the topping:

• 1/2 Cup Use Remaining Preserves

These are the INSTRUCTIONS For preparation:

For the crust:

• Preheat oven to 325 degrees F (165 degrees C). 
• In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. 
• Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
• Mix well and press into the bottom of a 9 inch springform pan. Press the crumbs down into the base and 1-inch up the sides.
• Bake in preheated oven for 10 minutes. 
• Remove from oven and allow to cool. Refrigerate for 5 minutes.

For the filling:

• In the bowl of an electric mixer, beat the cream cheese and peanut butter on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
• Add the sour cream, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed, but not overbeaten. Add the chopped peanuts and 1/2 cup strawberry preserves and mix well. Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Place on the top oven rack and bake for 1 hour. The cheesecake should still jiggle a little in the center (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes.
• Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Transfer to a cake plate.

For the topping:

• Add remaining 1/2 cup strawberry preserves on top of cheesecake.
• Use cold knife to slice individual pieces.
• Wipe knife clean as needed before next cut. Serve.

NOTES

Use ready made crust if desired.When  using Crunchy Peanut Butter omit peanuts.Tip: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

The other day I had been craving some peanut butter goodness but wanted to add some unusual flavors to it.

As I was making my shopping list I found myself adding peanut butter, jelly, cream cheese and graham cracker crumbs along with other items I needed.

Since I need to be careful with how much I have on hand due to a smaller pantry, I convinced myself I needed to use up the end of my favorites.

I knew I had plenty of time to make the cheesecake and run to the store for my few items.

When I got back I saw my granddaughter had pulled out the cheesecake and was letting it cool on the rack.

Later when it was ready to serve I cut her the first piece.

After all, she did help make it!

The family loved the flavors. I never gave away what the flavors were to make it a surprise.

The look on their faces as they realized it was a Peanut Butter and Jelly Cheesecake made it all that more special.

I will definitely be making that cheesecake again.

I hope you will give this recipe a try.

Let me know the changes you make in the comments. Enjoy!

I have three go to crusts for my desserts. See my All Butter Pastry Crust, No Bake Oreo Crust and my Easy Basic Graham Cracker Crust just click on the recipe you need!.

This post is part of my Cheesecake Collection. For more about Cheesecakes click 6 Tips To A Perfect Cheesecake Collection.

Peanut Butter And Jelly Cheesecake

My go to classic cheesecake filling with a bit of crushed peanuts and strawberry jam sitting in my basic graham cracker crust looks a bit plain at first glance.

5 from 5 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: celebration, jelly, peanut butter

Method: Bake

Skill Level: Intermediate

Prep Time: 20 minutes

Cook Time: 1 hour

Resting Time: 4 hours

Adjust Servings: 8 Slices

Calories: 400kcal

Author: Marilyn

Ingredients

For the crust:

• 1 Cup Graham cracker crumbs, or readymade
• 3 Tbs White sugar
• 2 Tbs Butter, melted

For the filling:

• 2 Pkgs 8 oz cream cheese softened
• 3/4 Cup Creamy peanut butter, if you use crunchy eliminate nuts
• 3 Large Eggs, room temperature
• 1 Cup Sugar, white
• 1 Cup Sour cream
• 1 Tsp Vanilla extract
• 1/2 Cup Chopped nuts skip if using crunchy peanut butter
• 1 Cup Strawberry preserves, divided in half

For the topping:

• 1/2 Cup Use Remaining Preserves

Instructions

For the crust:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter.
• Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
• Mix well and press into the bottom of a 9 inch springform pan. Press the crumbs down into the base and 1-inch up the sides.
• Bake in preheated oven for 10 minutes.
• Remove from oven and allow to cool. Refrigerate for 5 minutes.

For the filling:

• In the bowl of an electric mixer, beat the cream cheese and peanut butter on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
• Add the sour cream, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed, but not overbeaten. Add the chopped peanuts and 1/2 cup strawberry preserves and mix well. Pour the filling into the crust-lined pan and smooth the top with a spatula.
• Place on the top oven rack and bake for 1 hour. The cheesecake should still jiggle a little in the center (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes.
• Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Transfer to a cake plate.

For the topping:

• Add remaining 1/2 cup strawberry preserves on top of cheesecake.
• Use cold knife to slice individual pieces.
• Wipe knife clean as needed before next cut. Serve

Video

Notes

Use ready made crust if desired.

When  using Crunchy Peanut Butter omit peanuts.

Tip: Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 1Slice | Calories: 400kcal (20%) | Carbohydrates: 38g (13%) | Protein: 8g (16%) | Fat: 24g (37%) | Saturated Fat: 12g (60%) | Cholesterol: 120mg (40%) | Sodium: 300mg (13%) | Fiber: 1g (4%) | Sugar: 30g (33%) | Vitamin A: 15IU | Calcium: 4mg | Iron: 6mg (33%)

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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