Description
A rich and creamy cheesecake with the nostalgic flavors of peanut butter and jelly, sitting on a delicious graham cracker crust.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 1 tsp vanilla extract
- 3 eggs
- 1/2 cup creamy peanut butter
- 1/2 cup jelly or jam of your choice
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, mix the graham cracker crumbs with melted butter until well combined. Press this mixture evenly into the bottom of a springform pan to form the crust.
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, mixing well after each addition. Be careful not to overmix.
- Pour half of the cream cheese mixture over the prepared crust in the springform pan.
- In a separate bowl, mix the peanut butter into the remaining cream cheese mixture until fully combined. Pour this peanut butter mixture over the first layer in the pan.
- Drop spoonfuls of jelly or jam over the top of the cheesecake batter. Use a knife or toothpick to gently swirl the jelly into the batter for a marbled effect.
- Bake in the preheated oven for 45-50 minutes, or until the center is almost set. The cheesecake should have a slight jiggle in the center but should not be liquid.
- Allow the cheesecake to cool completely at room temperature. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to set.
- Remove the cheesecake from the springform pan, slice, and serve. Enjoy!
Notes
Serve chilled with whipped cream or additional jelly on top.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 70mg
Keywords: cheesecake, peanut butter, jelly, dessert, baking