Ingredients:
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 2/3 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1/4 cup heavy cream
Topping:
- 1/2 cup strawberry or grape jam (or your favorite jelly)
- 1/4 cup crushed peanuts (optional, for garnish)
Instructions:
- Prepare the Crust
- Preheat oven to 325°F (165°C).
- In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then set aside to cool.
- Make the Filling
- In a large bowl, beat the softened cream cheese and peanut butter until smooth.
- Add the sugar and vanilla extract, mixing until combined.
- Add the eggs one at a time, beating after each addition, then mix in the heavy cream until the filling is smooth.
- Bake the Cheesecake
- Pour the peanut butter filling over the prepared crust.
- Bake for 45-55 minutes, or until the center is just set and slightly jiggly.
- Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracks.
- Add the Jelly Topping
- Once the cheesecake is fully cooled, spread the jelly over the top in an even layer.
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Serve and Garnish
- Top with a sprinkle of crushed peanuts, if desired, before serving. Slice and enjoy the delicious PB&J flavor in a creamy cheesecake!
This PB&J cheesecake is perfect for a nostalgic treat with a grown-up twist!
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