Peanut Butter And Jelly Cheesecake (Print Version)

Ingredients:

01 - 1 cup graham cracker crumbs.
02 - 1/4 cup salted peanuts, chopped.
03 - 1 tablespoon granulated sugar.
04 - 4 tablespoons butter, melted.
05 - 20 ounces cream cheese, room temperature.
06 - 1 1/2 cups creamy peanut butter.
07 - 1 cup granulated sugar.
08 - 3/4 cup light brown sugar, packed.
09 - 1 teaspoon vanilla extract.
10 - 4 large eggs.
11 - 1 cup full-fat sour cream.
12 - 1/2 cup heavy cream.
13 - 1 cup strawberry jam (for the pockets inside the cheesecake).
14 - 1/4 cup strawberry jam.
15 - 1/4 cup creamy peanut butter.

Instructions:

01 - Preheat oven to 325°F (165°C).
02 - Spray the sides of a 9.5-inch springform pan with cooking spray.
03 - In a large mixing bowl, combine graham cracker crumbs, chopped peanuts, and granulated sugar.
04 - Add melted butter and mix until well combined.
05 - Press the crust mixture into the prepared springform pan.
06 - Bake for about 10 minutes. Let it cool.
07 - In a large mixing bowl, beat cream cheese and peanut butter with a hand mixer on medium speed until smooth.
08 - Add granulated sugar and light brown sugar, and beat until completely incorporated. Scrape sides and bottom of the bowl.
09 - Add vanilla extract and then eggs one at a time, beating in each egg completely before adding the next. Scrape down the bowl after each egg.
10 - Add sour cream and heavy cream, and beat until incorporated.
11 - Wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
12 - Pour cheesecake filling over the cooled crust.
13 - Pipe pockets of strawberry jam throughout the cheesecake batter using a piping bag or spoon to create small wells and fill them with jam.
14 - Place cheesecake pan in a large shallow pan containing hot water that comes halfway up the side of the springform. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, or until the top is lightly browned and the center is just set.
15 - Remove cheesecake from the water bath and transfer it to a wire rack to cool.
16 - Let the cheesecake cool completely, then chill in the refrigerator overnight.
17 - Stir the strawberry jam in a small mixing bowl until it loosens up and will easily spread.
18 - Spread the jam on top of the cooled cheesecake.
19 - Microwave peanut butter for 15 seconds to thin it out. Place peanut butter in a disposable piping bag or sandwich bag, cut a small hole in the corner, and drizzle over the jam.
20 - Once the cheesecake is chilled and toppings are applied, remove the sides of the springform pan and serve.

Notes:

01 - This recipe combines rich flavors of peanut butter and the sweetness of jelly, creating a unique and visually appealing dessert with pockets of jam inside the cheesecake.

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