Peanut Butter & Jelly Cheesecake

Indulge in a delightful twist on a classic favorite with this Peanut Butter & Jelly Cheesecake. Creamy peanut butter cheesecake is swirled with sweet jelly, making for a nostalgic dessert that’s perfect for any occasion.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/4 cup sour cream
• 1/4 cup strawberry or grape jelly

Directions

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Press this mixture evenly into the bottom of the prepared springform pan.
3. In a large mixing bowl, beat the softened cream cheese and peanut butter until smooth. Add 1/2 cup granulated sugar and vanilla extract, and beat until well combined.
4. Add the eggs one at a time, beating well after each addition. Stir in the sour cream until smooth.
5. Pour the cream cheese and peanut butter mixture over the crust in the springform pan, spreading it evenly.
6. Heat the jelly in a small saucepan over low heat until it becomes pourable.
7. Drop spoonfuls of jelly onto the cheesecake batter.
8. Use a knife or toothpick to swirl the jelly into the cheesecake batter, creating a marbled effect.
9. Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
10. Remove from the oven and let cool completely at room temperature.
11. Refrigerate for at least 4 hours or overnight until fully chilled and set.

Servings and Timing

This recipe yields approximately 12 slices. The total time required is about 5 hours, including 20 minutes of prep, 40-45 minutes of baking, and a chilling time of at least 4 hours or overnight.

Variations

• Flavor Variations: Experiment with different flavored jellies, such as raspberry or blueberry.
• Nut Variations: Add chopped peanuts on top for extra crunch and flavor.
• Chocolate Twist: Incorporate chocolate chips into the peanut butter mixture for a richer taste.

Storage/Reheating

Store any leftover cheesecake in the refrigerator, covered, for up to 5 days. For longer storage, wrap individual slices tightly and freeze for up to 2 months. Thaw in the refrigerator before serving. Enjoy chilled; no reheating is necessary.

10 FAQs

1. Can I use crunchy peanut butter?
   Yes, crunchy peanut butter can add a nice texture to the cheesecake.
2. What if I don’t have a springform pan?
   A regular pie dish works, but removing the cheesecake may be more difficult.
3. Can I make this cheesecake ahead of time?
   Absolutely! It can be made up to 2 days in advance and stored in the refrigerator.
4. Can I use low-fat cream cheese?
   Yes, but it may slightly alter the texture and flavor.
5. Can I substitute the jelly?
   Yes, any fruit preserves or jams can be used based on your preference.
6. What’s the best way to slice cheesecake?
   Use a hot, dry knife for cleaner slices, wiping it with a paper towel between cuts.
7. Can I add more jelly?
   Yes, you can adjust the amount to your taste preference.
8. Can I use a different crust?
   Yes, you can try other cookie crusts, such as Oreos or Nilla wafers.
9. How should I serve the cheesecake?
   It can be served plain or topped with whipped cream for added indulgence.
10. Is it necessary to chill the cheesecake?
    Yes, chilling is essential for it to set properly and enhance the flavors.

Conclusion

The Peanut Butter & Jelly Cheesecake is a delightful fusion of creamy, nutty, and fruity flavors that bring back childhood memories. Its unique twist on the classic combination makes it a crowd-pleaser for gatherings or special occasions. Enjoy this scrumptious dessert that is sure to satisfy your cravings!

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