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Peanut Butter and Jelly Cheesecake

This Peanut Butter and Jelly Cheesecake combines the creamy richness of cheesecake with the nostalgic flavors of peanut butter and jelly. Perfect for dessert lovers, this luscious treat is sure to impress at any gathering!
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 420 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 rubber spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 baking sheet
  • 1 parchment paper

Ingredients
  

  • 1 ½ cups graham cracker crumbs
  • ½ cup unsalted butter Melted.
  • 1 cup creamy peanut butter
  • 16 oz cream cheese Softened.
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup grape jelly Or your choice of fruit jelly.
  • ¼ cup chopped peanuts Optional, for garnish.

Instructions
 

  • Preheat the oven to 325°F (163°C). Grease the bottom of the springform pan with cooking spray and line it with parchment paper.
  • In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
  • Press the crumb mixture firmly into the bottom of the prepared springform pan. Bake for about 10 minutes, then remove from the oven and let cool.
  • In a larger mixing bowl, use an electric mixer to beat the cream cheese and sugar together until smooth and creamy.
  • Add the peanut butter, vanilla extract, and sour cream to the mixture, and continue mixing until fully incorporated.
  • Add the eggs one at a time, mixing well after each addition.
  • Pour the cheesecake mixture into the cooled crust and spread evenly.
  • Drop spoonfuls of grape jelly on top of the cheesecake batter. Use a toothpick or knife to swirl the jelly into the mixture lightly.
  • Bake the cheesecake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
  • Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, before serving.
  • Before serving, garnish with chopped peanuts if desired.

Notes

For a twist, you can use different flavors of jelly or preserve.
Ensure all your ingredients are at room temperature for better mixing.
Allowing the cheesecake to chill for longer enhances the flavor and texture.