Peanut Butter and Jelly Cheesecake
Peanut Butter and Jelly Cheesecake transforms a childhood favorite into a rich, creamy dessert. Every slice combines smooth peanut butter cheesecake with a peanut cookie crust and a sweet jelly topping.
Ingredients
Crust
- 16 Nutter Butter cookies
- 4 tablespoons salted butter melted
- 2 tablespoons white sugar
- ½ cup jelly or jam
Cheesecake filling
- 4 blocks cream cheese (8 ounces each) room temperature
- 1 cup peanut butter room temperature
- 1 cup white sugar
- 4 large eggs room temperature
Topping
- ¾ cup jam or jelly
- ¼ to ½ cup peanut butter
Instructions
Make the crust
- Preheat the oven to 325°. Spray a 6 inch springform pan, including the sides, with cooking spray and set aside.
- Add the Nutter Butters to a food processor and pulse until they form small crumbs. A few larger pieces are ok.
- Melt the butter in the microwave for 15-30 seconds until mostly melted. Stir until completely melted. The residual heat will finish melting any remaining pieces.
- In a medium bowl, stir together the cookie crumbs, melted butter and sugar until evenly combined.
- Press the crumb mixture firmly into the bottom of the sprayed springform pan using your hands or the flat bottom of a measuring cup. Pack it firmly without pressing too hard.
- Bake for 6 minutes. Remove from the oven and let the crust cool completely.
- Once the crust has cooled, spread a thin layer of jelly on the crust.
Make the filling
- Add the room temperature cream cheese and peanut butter to a large mixing bowl. Mix on low speed until smooth and creamy, with no lumps remaining. Scrape down the sides and bottom of the bowl before adding the remaining ingredients.
- Add the sugar and mix on low speed until combined. Scrape down the bowl again.
- Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Scrape down the bowl between each addition.
Baking and cooling the cheesecake
- Pour the filling over the prepared crust.
- Place the springform pan inside a larger cake pan. (Alternatively, wrap the outside of the springform pan tightly with aluminum foil if placing it directly into the water bath.)
- Place the cheesecake into a roasting pan and carefully pour in enough hot water to reach about 1 inch up the sides of the pan.
- Bake at 325° for about 55 to 60 minutes, or until the center is set or only slightly jiggly.
- Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 2 hours.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Before refrigerating, run a thin knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Cover loosely and refrigerate for at least 6 hours, preferably overnight.
- Once chilled, remove the springform pan rim. If desired, remove the cheesecake from the bottom of the pan before decorating. (See the FAQ for tips.)
Decorate the cheesecake
- Spread the jelly in an even layer over the chilled cheesecake. If the jelly is cold and thick, microwave it for 15 to 30 seconds to make it easier to spread.
- If using a peanut butter drizzle, microwave the peanut butter in 15 second intervals until it reaches a drizzle consistency, about 15 to 45 seconds total. Use ¼ cup for a light drizzle like the photos or ½ cup or more for a heavier drizzled design. Drizzle the peanut butter over the cheesecake using a spoon, knife, piping bag or decorating bottle. I like creating an asymmetrical design by starting in one spot and drizzling outward from that spot. The pooled peanut butter at the starting point makes a great place to secure a few chopped or halved Nutter Butter cookies for decoration.
- Serve immediately after decorating or refrigerate. Enjoy!
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