Description
Enjoy a nostalgic twist on a classic combination with this creamy and rich Peanut Butter & Jelly Cheesecake, perfect for any dessert lover.
Ingredients
Scale
- 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
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
- In a medium bowl, combine graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan.
- In a large mixing bowl, beat softened cream cheese and peanut butter until smooth. Add 1/2 cup granulated sugar and vanilla extract, and beat until well combined.
- Add eggs one at a time, beating well after each addition. Stir in sour cream until smooth.
- Pour the cream cheese and peanut butter mixture over the crust in the springform pan, spreading it evenly.
- Heat jelly in a small saucepan over low heat until it becomes pourable.
- Drop spoonfuls of jelly onto the cheesecake batter.
- Use a knife or toothpick to swirl the jelly into the cheesecake batter, creating a marbled effect.
- Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Remove from the oven and let cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight until fully chilled and set.
Notes
For an extra touch, top with whipped cream and additional jelly before serving.
- Prep Time: 20 minutes
- Cook Time: 45 minutes