Description
This no-fail cheesecake combines the comforting flavors of a PB&J sandwich with the smooth texture of a classic New York-style cheesecake. A buttery graham cracker crust, a rich peanut butter layer, and a glossy jelly topping make it an unforgettable dessert!
Ingredients
Scale
- 1 ½ cups (150 g) graham cracker crumbs
- ¼ cup (60 g) melted butter
- 2 tbsp brown sugar
- 450 g (16 oz) cream cheese, softened
- ¾ cup (180 g) creamy peanut butter
- 1 cup (240 ml) heavy cream (or sour cream for a tangy touch)
- ¾ cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (250 ml) cherry or strawberry preserves (or grape jelly for a classic PB&J flavor)
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- Swirls of peanut butter frosting (optional)
- Fresh cherries or berries (optional)
- Crushed peanuts (optional)
Instructions
- Preheat oven to 175°C (350°F).
- Mix graham cracker crumbs, butter, and brown sugar until combined.
- Press firmly into the bottom of a 9-inch (23 cm) springform pan.
- Bake for 8–10 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add peanut butter, vanilla, and heavy cream, and beat until well incorporated.
- Add eggs one at a time, mixing gently after each until just combined (do not overmix).
- Pour mixture over the crust and smooth the top.
- Place the pan in a water bath (wrap base in foil to prevent leaks).
- Bake for 50–55 minutes, until edges are set but center slightly jiggles.
- Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours, or overnight.
- In a small saucepan, heat preserves, lemon juice, and cornstarch mixture until slightly thickened (3–5 minutes).
- Let cool to room temperature, then pour over chilled cheesecake.
- Pipe peanut butter frosting swirls around the edge (optional).
- Garnish with cherries or crushed peanuts.
- Slice, serve, and enjoy that perfect PB&J harmony!
Notes
- For a tangy flavor, substitute heavy cream with sour cream.
- Ensure the cheesecake is fully cooled before adding the jelly topping.
- Can be made a day in advance for better flavor.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 100mg