Description
This Peanut Butter & Jelly Cheesecake is a creamy and indulgent dessert that combines the classic flavors of peanut butter and jelly with a smooth, baked cheesecake base. Featuring a buttery biscuit crust and a vibrant jam swirl, it’s perfect for fans of the nostalgic PB&J sandwich elevated into a luscious treat.
Ingredients
Scale
Crust
- 200 g digestive biscuits or graham crackers, crushed
- 100 g unsalted butter, melted
Filling
- 500 g cream cheese, softened
- 150 g smooth peanut butter
- 150 g granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 120 ml sour cream
Jam Swirl
- 150 g strawberry or raspberry jam
- 2 tbsp warm water
Garnish (optional)
- 2 tbsp powdered sugar (for dusting)
Instructions
- Prepare the Crust: Preheat the oven to 160°C (140°C fan) and line the bottom of a 9-inch springform pan with parchment paper. Mix the crushed biscuits with melted butter until combined, then press the mixture evenly into the bottom of the pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the Filling: In a large bowl, beat together the softened cream cheese, smooth peanut butter, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition to ensure even incorporation. Stir in the sour cream gently until just combined for a creamy texture.
- Assemble the Cheesecake: Pour the peanut butter cheesecake filling over the cooled crust and smooth the top with a spatula to create an even surface.
- Prepare the Jam Swirl: In a small bowl, whisk the jam with warm water until it becomes pourable. Spoon dollops or swirls of the jam over the cheesecake filling. Use a skewer or knife to gently swirl the jam into the surface of the cheesecake, creating a marbled effect.
- Bake the Cheesecake: Place the pan in the oven and bake for 50–60 minutes or until the edges of the cheesecake are set but the center still has a slight wobble. This ensures the cheesecake remains creamy and not overbaked.
- Cool and Chill: Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 1 hour. Afterward, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight to set completely before slicing.
- Serve: Before serving, optionally dust the top with powdered sugar for an elegant touch. Slice into 10–12 portions and enjoy this creamy, peanut butter and jelly-inspired dessert.
Notes
- For added texture, use crunchy peanut butter instead of smooth.
- You can substitute grape jelly for the jam to create a more traditional peanut butter and jelly flavor combination.
- This cheesecake freezes well—wrap it tightly in plastic wrap and foil, and store in the freezer for up to 1 month.
- Allow the cheesecake to chill thoroughly to ensure clean slices and optimal texture.
