Peanut Butter Jelly Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs
02 -
6 tablespoons butter, melted
→ Cheesecake Filling
03 -
4 packages (8 ounces each) cream cheese, softened
04 -
1 cup smooth peanut butter
05 -
3/4 cup sugar
06 -
3 tablespoons flour
07 -
2 teaspoons vanilla extract
08 -
3/4 cup heavy whipping cream
09 -
3 large eggs
→ Topping
10 -
1 1/2 cups strawberry topping or preserves, warmed
# Instructions:
01 -
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan.
02 -
In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then let cool completely.
03 -
In a large mixing bowl, beat together softened cream cheese, peanut butter, sugar, and flour until smooth and creamy.
04 -
Add vanilla extract and beat until incorporated.
05 -
Gradually add eggs one at a time, mixing well after each addition.
06 -
Slowly pour in heavy whipping cream and mix until just combined.
07 -
Pour the cheesecake filling over the cooled crust.
08 -
Bake for 50-60 minutes, or until the center is slightly jiggly. Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar.
09 -
Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set.
10 -
Before serving, spread warmed strawberry topping or preserves over the top of the cheesecake.
11 -
Slice and serve this delightful fusion of creamy peanut butter and sweet jelly flavors in a decadent cheesecake form.
# Notes:
01 -
Chilling for at least 4 hours is essential to ensure the cheesecake sets properly.