Delectable Peanut Butter and Jelly Cheesecake
This recipe transforms the beloved peanut butter and jelly sandwich into a stunning cheesecake!
Ingredients:
For the Crust:
2 cups graham cracker crumbs
6 tablespoons butter, melted
For the Cheesecake:
4 packages (8 ounces each) cream cheese, softened
1 cup smooth peanut butter
¾ cup sugar
3 tablespoons flour
2 teaspoons vanilla extract
¾ cup heavy whipping cream
3 eggs
1 ½ cups strawberry topping or preserves, warmed
Instructions:
Prepare the Crust: Preheat your oven to 325°F (165°C). In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a greased springform pan. Bake for 10 minutes, then let cool completely.
Make the Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese, peanut butter, sugar, and flour until smooth. Beat in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Slowly incorporate the heavy whipping cream and mix until just combined.
Assemble and Bake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the center is slightly jiggly. Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar.
Chill and Top: Once cool, refrigerate the cheesecake for at least 4 hours, or ideally overnight, to allow it to set firmly. Before serving, top with the warmed strawberry topping or preserves.
Enjoy this delightful fusion of creamy peanut butter and sweet jelly in a decadent cheesecake form!
