PB&J Cheesecake (Print Version)
# Ingredients:
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For the Crust:.
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2 cups graham cracker crumbs.
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6 tablespoons butter, melted.
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For the Cheesecake Filling:.
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4 packages (8 ounces each) cream cheese, softened.
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1 cup smooth peanut butter.
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3/4 cup sugar.
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3 tablespoons flour.
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2 teaspoons vanilla extract.
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3/4 cup heavy whipping cream.
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3 large eggs.
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For the Topping:.
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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.
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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.
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In a large mixing bowl, beat together softened cream cheese, peanut butter, sugar, and flour until smooth and creamy.
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Add vanilla extract and beat until incorporated.
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Gradually add eggs one at a time, mixing well after each addition.
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Slowly pour in heavy whipping cream and mix until just combined.
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Pour the cheesecake filling over the cooled crust.
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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.
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Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set.
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Before serving, spread warmed strawberry topping or preserves over the top of the cheesecake.
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Slice and serve this delightful fusion of creamy peanut butter and sweet jelly flavors in a decadent cheesecake form.
# Notes:
01 -
Prep Time: 30 minutes.
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Baking Time: 50-60 minutes.
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Chilling Time: 4 hours minimum.
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Total Time: Approximately 5 hours.
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Servings: 12-16.