Peanut Butter And Jelly Cheesecake Recipe
Are you someone that just loves the taste of a PB&J sandwich? Well, I have a cheesecake you will love. It is a peanut butter and jelly cheesecake recipe!
Peanut Butter And Jelly Cheesecake Recipe
I have always been someone who has enjoyed a good peanut butter and jelly sandwich. So I figured why not come up with a peanut butter and jelly cheesecake recipe? So I did!
The flavors of the peanut butter and jelly blend so well with the cheesecake. It will leave you wanting another slice. So make sure you have a tall glass of milk by when you are ready to sit down and enjoy this bad boy.
This cheesecake recipe is made in the oven using the water bath baking method. It is cooked slowly on a low temperature to ensure that it cooks evenly and does not burn. I also turned off the heat for the last thirty minutes of the cooking time.
This is done because the oven is still hot enough to finish out the cooking time and it is an added extra step to make sure it does not burn.
I used a 7×3 inch push cheesecake pan. You could also use a springform if you wanted, just be sure it is the same size. If you go with a larger size, it will thin out the cheesecake layer and may cook differently.
How To Make This Cheesecake Recipe:
Preheat the oven to 325 degrees while you are making the cheesecake.
Crush your graham crackers in a food processor. Then add in your melted butter and mix until fully blended.
Pack the crumb mixture into the bottom of a well-greased cheesecake pan. Be sure the crumb mixture is packed hard. Set aside.
Add cream cheese, peanut butter, sour cream, and vanilla to the food processor and blend together until smooth.
Add in eggs and blend again. Then add in the sugar and give it another mix.
Pour half the mixture over the crust in the pan. Then add a few spoonfuls of jelly on top of that mixture making sure to space them out.
Sprinkle the peanut butter chips around with the jelly. Then pour the rest of the cheesecake mixture in and try to smooth it out but not so much that you are stirring it.
Wrap the bottom of the cheesecake pan in foil and place inside another pan and fill the second pan 3/4 the way with water. Just make sure it does not come to the top of the foil.
Place in center of the oven and bake for 1 hour and 10 minutes. Then turn off the oven and leave the cheesecake inside with the door closed for another 30 minutes.
Remove pan from oven and place on the counter to cool (about 30 minutes).
Making Jelly Topping:
While it is cooling, you can mix the jelly topping. Add water, gelatin, and jelly to a small pot. Cook over medium to high heat. Bring to a boil and hold boil for 1-2 minutes making sure to stir frequently.
Allow cooling for about five minutes before pouring on the cheesecake.
Then put the mixture over the top of the cheesecake. Some will run down the sides and that is ok. When the cheesecake pan is cool enough to touch, you can move to the fridge to chill the rest of the way.
When it is fully chilled, remove from pan, slice and serve.
If you like oven baked cheesecake recipes, you may also want to try my Chocolate Chip Cheesecake Recipe – In The Oven.
Peanut Butter And Jelly Cheesecake Recipe
Ingredients
Crust:
- 1 pk Graham Crackers that is 9 whole sheets of cracker
- 1/2 Stick Butter melted
Cheesecake Batter:
- 16 oz Cream Cheese room temp
- 1/2 Cup Peanut Butter
- 1/2 Cup Sour Cream
- 2 Cups Splenda or sugar
- 1/4 Cup Peanut Butter Chips
- 1/4 Cup Jelly used grape
- 2 Large Eggs
- 1 Tbsp Vanilla
Jelly Topping:
- 1/3 Cup Jelly used grape
- 1/2 Tsp Gelatin not flavored
- 3 Tbsp Water
Instructions
- Preheat the oven to 325 degrees.
- Crush your graham crackers in a food processor. Then add melted butter and mix until fully blended.
- Pack the crumb mixture into the bottom of a well-greased cheesecake pan. Set aside.
- Add cream cheese, peanut butter, sour cream, and vanilla to the food processor and blend together until smooth.
- Add eggs and blend again. Add in the sugar and give it another mix.
- Pour half the mixture over the crust in the pan. Add 1/4 jelly on top of that mixture making sure to space them out.
- Sprinkle the peanut butter chips around with the jelly. Then pour the rest of the cheesecake mixture over the jelly and chips. Smooth slightly.
- Wrap the bottom of the cheesecake pan in foil and place inside another pan and fill the 2nd pan with water about 1/4 inch below the top of the foil. You do not want the water to go over the foil.
- Place in center of the oven and bake for 1 hour and 10 minutes. Then turn off the oven and leave the cheesecake inside with the door closed for another 30 minutes.
- Remove cheesecake from oven place on counter to cool (about 30 minutes).
Making Jelly Topping:
- Mix the rest of jelly, water, and gelatin in small pot over medium to high heat. Bring to a boil and hold boil for 1-2 minutes making sure to stir frequently.
- Allow to cool for five minutes, then pout over the top of the cheesecake. Some will run down the sides and that is ok.
- When pan is cool enough to touch, you can move to the fridge to chill the rest of the way.
- When it is fully chilled, remove from pan, slice and serve.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
