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Peanut Butter and Jelly Cheesecake Recipe – Easy Dessert

Peanut Butter and Jelly Cheesecake Recipe – Easy Dessert

Description

Hello, cheesecake lovers! Today, I have a mouthwatering treat for you: the Peanut Butter and Jelly Cheesecake. If you’re a fan of rich, creamy cheesecakes and the delicious combo of peanut butter and jelly, this recipe is sure to become a favorite. Imagine the comforting flavors of peanut butter mixed with the sweetness of strawberry jam, all sitting on top of a buttery graham cracker crust. Let’s dive in and learn how to make this dessert that’s perfect for any occasion!

Ingredients

Scale

For the Crust:

  • 2 cups graham cracker crumbs
  • 6 tablespoons butter, melted

For the Cheesecake Filling:

  • 4 packages (8 oz each) cream cheese, softened
  • 1 cup smooth peanut butter
  • ¾ cup sugar
  • 3 tablespoons flour
  • 2 teaspoons vanilla extract
  • ¾ cup heavy whipping cream
  • 3 eggs
  • 1 ½ cups strawberry topping or preserves (warmed up)

You can substitute the strawberry topping with other fruit preserves like raspberry or blueberry if you prefer. For a dairy-free version, try using non-dairy cream cheese and whipped coconut cream.

Instructions

Step 1: Prepare the Crust

Preheat your oven to 350°F (175°C). In a food processor, blend graham crackers into fine crumbs, then mix in the melted butter. Press this mixture into a prepared springform pan, making sure the crust covers the bottom and sides of the pan, about 1 inch up. Bake the crust for 10 minutes, then set it aside to cool.

Step 2: Make the Cheesecake Filling

In the bowl of a stand mixer fitted with the paddle attachment, combine the softened cream cheese and peanut butter. Mix until smooth and creamy. Add sugar and flour, then beat for 1-2 minutes until fully incorporated. Gradually pour in the heavy whipping cream and vanilla extract, mixing on low speed until combined. Increase the speed to high and beat for 1 more minute. Add the eggs one at a time, mixing after each addition.

Step 3: Assemble the Cheesecake

Pour half of the cheesecake batter into the cooled crust. Drizzle half of the warmed strawberry topping over the batter and use a toothpick or skewer to swirl the jam into the filling. Add the remaining cheesecake batter on top, and repeat with the remaining strawberry topping.

Step 4: Bake the Cheesecake

Bake at 350°F (175°C) for 15 minutes. Then, without opening the oven door, reduce the temperature to 200°F (93°C) and bake for an additional 50-55 minutes. The cheesecake is done when the center slightly jiggles. Turn off the oven and crack the oven door slightly, leaving the cheesecake to cool in the oven for 15 minutes.

Step 5: Cool and Set

Remove the cheesecake from the oven and let it cool on a wire rack for 1 hour. Then, refrigerate the cheesecake overnight to allow it to set fully.

Equipment

Notes

  • Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature before mixing to avoid lumps.
  • Swirl Effect: For a perfect swirl effect, use a toothpick to gently swirl the strawberry topping into the cheesecake batter. Don’t overdo it; a light swirl creates a beautiful pattern.
  • Baking Time: Since oven temperatures can vary, check your cheesecake at the 50-minute mark. The cheesecake should jiggle slightly in the center but not be runny.

Find it online: https://optimalrecipes.com/peanut-butter-and-jelly-cheesecake-recipe-easy-dessert/