Peanut butter and jelly cheesecake is a yummy mashup of creamy cheesecake and the old peanut butter jelly sаmwich . It feels smooth with salty peanut butter and sweet jelly all in one bite . Kids and adults both love it , cause its like nostalgia on a plate . This twist on a regular dеssert makes it good for family dinners or party s , you name it .
The idea of peanut butter and jelly goes way back to early 1900s in America , when people started slapping them on bread . It became a clаssic for lunchboxes and a comfort food for many . Now bakers put those same flavors in cheesecake to make new treats that still remind us of our kid days .
In this pоst i will show you how to make your own peanut butter and jelly cheesecake step by step . We gonna cover what you need , how to mix it up and tips to make it turn out great every time . Whether you bake a lot or just once in a while , you can nail this recipe and impress your friends .
What is Peanut Butter and Jelly Cheesecake?
Peanut butter and jelly cheesecake is a tasty dessert that mixes the creamy texture of cheesecake with the old school flavors of a peanut butter and jelly sandwich . You start with cream cheese and peanut butter blended till its super smooth , then top it with your fav jelly for that sweet kick . Every bite gives that nutty , fruity mix that makes your tongue happy .
Compared to a normal cheesecake that just has plain or fruit topping , this version brings in bold peanut butter taste and tangy jelly for extra punch . It’s perfect if you like strong flavors or want to feel like a kid again when you eat it .
The peanut butter and jelly pair first popped up in the US in early 20th century , thanks to sliced bread and jarred peanut butter hitting the shelves . Kids and grown ups loved it so much that soon it went from sandwiches to all kind of snacks and desserts . Putting it in a cheesecake is just another fun way to keep those flavors alive today .
Ingredients: What You’ll Need
Creating a peanut butter and jelly cheesecake requires a selection of key ingredients to ensure the perfect balance of flavors and textures . Here’s what you will need :
- Crust :
- Graham crackers
- Sugar
- Butter
- Filling :
- Cream cheese
- Peanut butter
- Sugar
- Vanilla extract
- Eggs
- Jelly Topping :
- Your choice of jelly or jam (strawberry, grape, raspberry)
- Cornstarch (optional for thickening)
- Optional Toppings :
- Chopped peanuts
- Whipped cream
These ingredients work together to create a rich and flavorful cheesecake that offers a delightful experience for anyone who indulges in it . From the buttery crust to the creamy filling and sweet jelly topping , each element plays a crucial role in bringing this dessert to life .
Detailed Recipe for Peanut Butter and Jelly Cheesecake
Directions
Preparing the Crust
Begin by preheating your oven to 350°F (175°C) . Prepare a 9-inch springform pan by lightly greasing the sides and lining the bottom with parchment paper . In a mixing bowl , combine crushed graham crackers , sugar , and melted butter until the mixture resembles wet sand . Press the mixture firmly into the bottom of the prepared pan to form an even layer . Bake the crust for about 10 minutes , then remove it from the oven and allow it to cool while you prepare the filling .
Making the Cheesecake Filling
In a large mixing bowl , beat the cream cheese until it's smooth and creamy . Add the peanut butter and continue mixing until well combined . Gradually incorporate the sugar , vanilla extract , and eggs one at a time , beating each addition until smooth . Ensure there are no lumps in the mixture ; it should be silky and well-blended . Pour this luscious filling over the cooled crust , spreading it evenly with a spatula .
Baking the Cheesecake
Carefully place the springform pan in the preheated oven and bake at 350°F (175°C) for approximately 60 minutes , or until the edges are set and the center has a slight jiggle . For a water bath method , wrap the outside of the springform pan with aluminum foil and place it in a larger baking dish filled with hot water before baking . This technique helps prevent cracks in the cheesecake .
Preparing the Jelly Topping
While the cheesecake is baking , prepare the jelly topping . In a small saucepan , heat your choice of jelly over medium heat until it becomes melted and smooth , stirring occasionally . If you prefer a thicker topping , mix a teaspoon of cornstarch with a little water and add it to the melted jelly , cooking for an additional minute until it thickens slightly .
Assembling and Cooling
Once the cheesecake has finished baking , remove it from the oven and allow it to cool at room temperature for at least an hour . Once cooled , spread the prepared jelly evenly over the top of the cheesecake . Refrigerate the cheesecake for at least 4 hours or overnight , allowing it to chill and set completely .
Serving Suggestions
When ready to serve , carefully remove the cheesecake from the springform pan . Slice it into generous pieces and garnish with optional toppings such as chopped peanuts or whipped cream . Enjoy this delectable treat with family and friends !
Tips and Tricks for Perfecting Your Cheesecake
To achieve the perfect peanut butter and jelly cheesecake , consider these tips :
- Importance of room temperature ingredients : Ensure that your cream cheese and eggs are at room temperature before you begin mixing . This helps create a smooth filling and reduces the risk of lumps .
- Preventing cracks in cheesecake : Utilize the water bath method during baking , which allows for gentle , even heat around the cheesecake , helping to prevent cracks on the surface .
- Tips for ensuring smooth texture : Mix the filling ingredients thoroughly but avoid overmixing . Overmixing can incorporate too much air , leading to cracks as the cheesecake cools .
- Suggestions for variations and substitutions : Feel free to experiment with different types of nut butters , such as almond or cashew , for a unique twist . You can also swap out the jelly flavor for different fruit preserves to suit your taste .
Peanut Butter and Jelly Cheesecake
Equipment
- 1 9-inch springform pan
- 1 mixing bowls
- 1 electric mixer
- 1 rubber spatula
- 1 measuring cups and spoons
- 1 blender or food processor for crust
- 1 oven
Ingredients
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup granulated sugar
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup grape or strawberry jelly
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined.
- Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
- In another mixing bowl, use an electric mixer to beat the softened cream cheese and peanut butter together until smooth and creamy.
- Gradually add the sugar, mixing until combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
- Pour the cheesecake filling over the cooled crust, smoothing out the top with a spatula.
- Bake in the preheated oven for 50–60 minutes, or until the edges are set but the center is still slightly jiggly.
- Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
- In a small saucepan, combine the jelly and lemon juice and heat gently until melted and smooth. Pour the jelly topping over the cooled cheesecake.
- Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
