This Peanut Butter and Jelly Cheesecake is a delightful fusion of creamy peanut butter and sweet jelly flavors in a classic cheesecake. Perfect for PB&J fans, it offers a fun twist on the traditional dessert.
INGREDIENTS
- For the Crust:
- Graham cracker crumbs: 2 cups, create the base for the cheesecake.
- Butter: 6 tablespoons, melted, to bind the crust together.
- For the Cheesecake Filling:
- Cream cheese: 4 packages (8 ounces each), softened for a smooth texture.
- Smooth peanut butter: 1 cup, adds the signature peanut butter flavor.
- Sugar: 3/4 cup, sweetens the filling.
- Flour: 3 tablespoons, helps to stabilize the cheesecake filling.
- Vanilla extract: 2 teaspoons, enhances flavor depth.
- Heavy whipping cream: 3/4 cup, for a creamy, rich texture.
- Large eggs: 3, added one at a time for smooth consistency.
- For the Topping:
- Strawberry topping or preserves: 1 1/2 cups, warmed, to spread over the cheesecake and add sweetness.
INSTRUCTIONS
- Step 1: Prepare the Crust
- Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan to prevent sticking.
- Step 2:
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix well until the crumbs are evenly coated.
- Step 3:
- Press the crumb mixture firmly into the bottom of the prepared pan to form a compact crust. Bake for 10 minutes, then let cool completely.
- Step 4: Make the Cheesecake Filling
- In a large mixing bowl, beat together the softened cream cheese, peanut butter, sugar, and flour until smooth and creamy.
- Step 5:
- Add the vanilla extract, mixing until fully incorporated for enhanced flavor.
- Step 6:
- Gradually add the eggs one at a time, mixing well after each addition. This creates a smooth, even filling.
- Step 7:
- Slowly pour in the heavy whipping cream and mix until just combined to avoid overbeating.
- Step 8: Assemble and Bake
- Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Step 9:
- Bake for 50-60 minutes, or until the center is slightly jiggly but mostly set. Turn off the oven and let the cheesecake cool inside with the door slightly open for gradual cooling.
- Step 10: Chill and Top
- Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours or, ideally, overnight to fully set.
- Step 11:
- Before serving, spread warmed strawberry topping or preserves evenly over the top of the cheesecake.
- Step 12: Serve
- Slice and serve this rich, flavorful cheesecake to enjoy the classic taste of peanut butter and jelly in a creamy dessert form.
Serving and Storage Tips
- For the best flavor, serve the cheesecake slightly chilled to enhance the peanut butter and jelly flavors.
- Garnish with additional strawberry topping or fresh strawberries for a decorative touch.
- Store leftover cheesecake in the refrigerator, covered, for up to 4 days to maintain freshness.
- Freeze individual slices if desired, wrapping them in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.
Helpful Notes
- For a thicker crust, add an extra 1/2 cup of graham cracker crumbs and another tablespoon of melted butter.
- If you prefer a chunkier jelly topping, you can mix in some fresh strawberries or strawberry preserves.
- Use natural peanut butter for a slightly different texture, but ensure it’s well-mixed to avoid separation in the filling.
- Run a knife around the edge of the cheesecake immediately after baking to prevent cracking as it cools.
Tips from Well-known Chefs
- Pastry chef Duff Goldman suggests beating cream cheese on low speed to avoid incorporating too much air, resulting in a denser, creamier texture.
- Chef Christina Tosi recommends adding a pinch of salt to balance the sweetness of the peanut butter and jelly flavors in rich desserts like this one.
- Renowned baker Mary Berry advises using room-temperature ingredients for the smoothest cheesecake batter and minimal cracking.