Irresistible Peanut Butter and Jelly Cheesecake

Irresistible Peanut Butter and Jelly Cheesecake 🥜🍓

Ingredients :

• For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

• For the Cheesecake Filling:

• 24 oz (3 packages) cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup creamy peanut butter

• For the Jelly Swirl:

• 1/2 cup strawberry or grape jelly (or your favorite flavor)
• 1 tbsp water

• For Topping:

• 1/2 cup creamy peanut butter, melted (for drizzling)
• Fresh strawberries or berries (for garnish)

Instructions:

Prepare the Crust:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture firmly into the bottom of the prepared springform pan. Set aside.

Prepare the Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the granulated sugar and vanilla extract, and beat until well combined.

Add the eggs one at a time, mixing well after each addition.

Stir in the creamy peanut butter until smooth and fully incorporated.

Assemble the Cheesecake:

Pour half of the cheesecake filling over the prepared crust in the springform pan.

In a small bowl, mix the jelly with water until slightly thinned. Drop spoonfuls of jelly over the cheesecake filling.

Use a toothpick or skewer to swirl the jelly into the cheesecake batter gently.

Carefully pour the remaining cheesecake batter over the jelly layer.

Bake the Cheesecake:

Place the springform pan on a baking sheet and bake in the preheated oven for 45-50 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove from the oven and refrigerate for at least 4 hours, or overnight, until fully chilled and set.

Finish and Serve:

Once chilled, carefully remove the cheesecake from the springform pan.

Drizzle melted peanut butter over the top of the cheesecake.

Garnish with fresh strawberries or berries.

Slice and Enjoy:

Slice the Irresistible Peanut Butter and Jelly Cheesecake into pieces and serve chilled.

Yield:

This recipe makes one 9-inch Peanut Butter and Jelly Cheesecake, serving about 10-12 people.

Notes:

Store any leftovers covered in the refrigerator. The cheesecake will keep well for up to 3 days.

You can customize the jelly flavor to your preference, whether it's strawberry, grape, or any other favorite fruit jelly.

Enjoy this delightful fusion of flavors in the Irresistible Peanut Butter and Jelly Cheesecake! 🥜🍓