Peanut Butter & Jelly Cheesecake

Why You’ll Love This Recipe

• Nostalgic Flavors: The combination of peanut butter and strawberry topping brings back memories of the classic peanut butter & jelly sandwich.
• Creamy Texture: The cheesecake filling is rich, smooth, and perfectly balanced with the peanut butter flavor.
• Impressive Presentation: The swirl of strawberry topping on top not only adds flavor but makes this cheesecake visually stunning.
• Decadent and Satisfying: This dessert is indulgent and rich, making it perfect for special occasions or whenever you’re craving something sweet and creamy.

Ingredients

For the Crust:

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

For the Cheesecake:

• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Crust:

• In a food processor, blend the graham crackers until you get about 2 cups of crumbs.
• Mix the crumbs with the melted butter until well combined.
• Press this mixture into a prepared springform pan, bringing the crumbs about 1 inch up the sides.
• Bake the crust at 350°F for 10 minutes. Set aside to cool.

2. Make the Filling:

• In the bowl of a stand mixer, cream together the softened cream cheese and peanut butter until smooth.
• Add the sugar and flour and mix on high for an additional 1-2 minutes.
• Slowly pour in the heavy whipping cream and vanilla extract. Mix on low speed until combined, then increase the speed to high and mix for about 1 minute.
• Add the eggs one at a time, mixing just until incorporated.

3. Assemble the Cheesecake:

• Pour half of the cheesecake batter into the prepared crust.
• Drizzle half of the strawberry topping or preserves over the cheesecake filling and use a toothpick to swirl the topping into the filling.
• Add the remaining cheesecake batter, then repeat the process with the remaining strawberry topping.

4. Bake the Cheesecake:

• Bake at 350°F for 15 minutes.
• Without opening the oven door, reduce the heat to 200°F and bake for an additional 50-55 minutes, or until the center slightly jiggles.
• Turn off the oven and crack the door open slightly. Let the cheesecake cool down in the oven for 15 minutes.

5. Cool and Set:

• Remove the cheesecake from the oven and let it cool completely on a wire rack.
• Once cooled, chill the cheesecake in the refrigerator overnight to set.

6. Serve:

• Before serving, top with additional whipped cream, strawberry topping, and chopped peanuts for extra flavor and texture.

Servings and Timing

• Servings: 12-16 slices
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 40 minutes (plus chilling time)

Variations

• Other Fruit Toppings: You can swap the strawberry topping for raspberry, blueberry, or even grape jelly for a fun variation on the classic PB&J.
• Chocolate Peanut Butter Cheesecake: Add melted chocolate to the cheesecake filling for a chocolate peanut butter version.
• Mini Cheesecakes: For individual servings, make mini cheesecakes by using a muffin tin and adjusting the baking time.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Reheating: Cheesecake is best served chilled, but you can let it come to room temperature for about 15-20 minutes before serving if you prefer it less cold.

FAQs

1. Can I use crunchy peanut butter instead of smooth?

Yes, you can substitute crunchy peanut butter, though it may slightly change the texture of the filling.

2. Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance. It will hold up well in the refrigerator.

3. Can I freeze the cheesecake?

Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

4. Can I use store-bought graham cracker crust?

Yes, you can use a store-bought graham cracker crust, but the homemade crust adds a fresh and buttery flavor.

5. Can I make this cheesecake without a springform pan?

While a springform pan makes it easier to remove the cheesecake, you can use a regular pie or cake pan. Just be sure to line the sides for easy removal.

6. Can I use natural peanut butter?

Yes, you can use natural peanut butter, but the texture may be a bit different, and it might not be as smooth as regular peanut butter.

7. How do I know when the cheesecake is done?

The cheesecake should slightly jiggle in the center when done. It will firm up as it cools and chills.

8. How can I make the cheesecake more firm?

To ensure the cheesecake is firm, bake it slowly at a lower temperature and allow it to cool gradually in the oven with the door cracked.

9. Can I use a different fruit preserve or jam?

Absolutely! Feel free to use raspberry, blueberry, or any fruit preserve of your choice to create a different flavor profile.

10. Can I make this recipe without flour?

Yes, the flour helps stabilize the filling, but you can omit it if necessary, especially for those with dietary restrictions. The cheesecake will still turn out delicious.

Conclusion

This Peanut Butter & Jelly Cheesecake is the ultimate dessert for peanut butter lovers and anyone with a sweet tooth. Combining the comforting flavors of peanut butter and strawberry jelly with the creamy decadence of cheesecake, it’s a unique treat that’s sure to become a favorite. Whether you’re serving it for a special occasion or as a fun twist on a classic, this cheesecake will definitely impress your guests!

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