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The delightful combination of peanut butter and jelly brings back warm memories of childhood lunches, picnics in the park, and family gatherings. Whether it’s slathered between two slices of soft bread or spread on a warm biscuit, this classic duo holds a special place in the hearts of many Americans. Now, imagine taking that nostalgic flavor profile and transforming it into a rich, creamy dessert that captivates both young and old alike. Enter the Peanut Butter and Jelly Cheesecake—a luscious blend of flavors that elevates a beloved childhood snack into a sophisticated dessert.

Peanut Butter and Jelly Cheesecake

Discover the delightful fusion of childhood nostalgia and gourmet indulgence with a Peanut Butter and Jelly Cheesecake. This rich dessert combines the creamy goodness of peanut butter with a vibrant jelly topping, all atop a crunchy graham cracker crust. Perfect for special occasions or just a sweet treat at home, this cheesecake offers smooth textures and balanced flavors that everyone will love. Get ready to create a dessert that brings joy and satisfaction to your table!
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Ingredients
  

For the Crust:

1 and 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

1 cup creamy peanut butter

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1/2 cup sour cream

For the Jelly Topping:

1 cup strawberry jelly (or your favorite flavor)

For Garnish:

Crushed peanuts (optional)

Whipped cream (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (160°C).

    Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until all the crumbs are coated evenly. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake in the preheated oven for 10 minutes, then remove and let cool.

      Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and creamy peanut butter together until smooth and well combined. Add in the granulated sugar and vanilla extract, mixing until creamy.

        Incorporate the Eggs: Add the eggs one at a time, beating well after each addition. Finally, mix in the sour cream until the entire mixture is smooth and fluffy.

          Assemble the Cheesecake: Pour the peanut butter cheesecake filling over the cooled crust in the springform pan, spreading it evenly. Tap the pan gently on the counter to remove any air bubbles.

            Bake: Bake in the preheated oven for about 55-60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven and crack the door, allowing the cheesecake to cool gradually inside for about an hour.

              Chill the Cheesecake: Once cooled, remove the cheesecake from the oven and let it cool to room temperature. Then, refrigerate it for at least 4 hours or overnight for the best results.

                Add the Jelly Topping: After chilling, warm the jelly slightly in the microwave for about 20 seconds or until softened. Pour the jelly over the chilled cheesecake, spreading it gently to cover the top.

                  Garnish and Serve: If desired, sprinkle crushed peanuts on top and add dollops of whipped cream around the edges for decoration. Slice and serve chilled!

                    Prep Time: 30 mins | Total Time: 6 hours | Servings: 12