Peanut Butter and Jelly Cheesecake (Print version)
Creamy baked peanut butter cheesecake with strawberry jam swirls, a buttery crust, and a chilled, sliceable finish.
# Ingredients:
For the crust
01 -
1 1/2 cups (150 g) graham cracker crumbs
02 -
1/2 cup (65 g) finely chopped roasted peanuts
03 -
2 tablespoons granulated sugar
04 -
1/4 teaspoon fine salt
05 -
6 tablespoons (85 g) unsalted butter, melted
For the cheesecake filling
06 -
32 oz (905 g) full-fat cream cheese, room temperature
07 -
1 cup (200 g) granulated sugar
08 -
1 cup (260 g) creamy peanut butter
09 -
3/4 cup (180 g) sour cream, room temperature
10 -
2 teaspoons vanilla extract
11 -
1/4 teaspoon fine salt
12 -
4 large eggs, room temperature
For the jelly swirl
13 -
3/4 cup (240 g) strawberry jam or grape jelly
14 -
1 tablespoon warm water, only if needed to loosen the jam
15 -
2 tablespoons chopped roasted peanuts, for serving
# Instructions:
01 -
Preheat the oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
02 -
Stir graham crumbs, chopped peanuts, sugar, salt, and melted butter until evenly moistened. Press firmly into the pan and bake for 10 minutes, then cool while you make the filling.
03 -
Beat the cream cheese on medium-low speed until smooth. Add sugar and beat until blended, then mix in peanut butter, sour cream, vanilla, and salt.
04 -
Add eggs one at a time on low speed, mixing just until each disappears. Scrape the bowl well and avoid whipping extra air into the batter.
05 -
Warm the jam for 10-15 seconds and stir until loose. Pour half the batter over the crust, spoon over half the jam, repeat with remaining batter and jam, then swirl gently with a knife.
06 -
Place the pan on a baking sheet. Bake for 60-70 minutes, until the edges are set and the center has a soft wobble. Turn off the oven, crack the door, and rest inside for 30 minutes.
07 -
Cool to room temperature, then refrigerate for at least 6 hours or overnight. Slice cold with a warm knife and top with chopped peanuts before serving.
# Good to know:
01 -
Best made 1 day ahead so the texture sets fully.
02 -
Use shelf-stable creamy peanut butter for the smoothest filling.
03 -
The cheesecake is done when the center still wobbles slightly.