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Imagine a dessert that brings together the comforting nostalgia of childhood, wrapped in a modern twist that makes it perfect for any occasion. The Peanut Butter & Jelly Cheesecake is just that—a delightful fusion of two classic flavors that creates a rich, creamy dessert, sure to please guests at family gatherings, birthday parties, or any special celebration. This cheesecake takes the beloved combination of peanut butter and jelly and elevates it to a sophisticated level, delivering a creamy texture and a burst of fruity flavor that will leave everyone reaching for another slice.

Peanut Butter & Jelly Cheesecake

Satisfy your sweet cravings with this rich and creamy Peanut Butter & Jelly Cheesecake recipe! Combining the nostalgic flavors of peanut butter and jelly in a decadent dessert, this cheesecake features a crumbly graham cracker crust, a luscious peanut butter filling, and a vibrant jelly topping, making it perfect for any occasion. Impress your guests or simply indulge yourself with this delightful treat that balances childhood memories with a modern twist.
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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 cream cheese, softened

1 cup smooth peanut butter

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

For the jelly topping:

1 cup raspberry or strawberry jelly

1 tablespoon lemon juice

For garnish (optional):

Whipped cream

Chopped peanuts

Instructions
 

Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until slightly golden. Remove from oven and let it cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add the peanut butter, granulated sugar, and vanilla extract. Beat until creamy and well incorporated. Add the eggs one at a time, mixing well after each addition. Make sure the mixture is smooth and fluffy.

      Assemble the cheesecake: Pour the cheesecake filling into the cooled crust and spread it evenly. Bake in the preheated oven for 50-60 minutes until the edges are set and the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour.

        Prepare the jelly topping: While the cheesecake cools, combine the jelly and lemon juice in a small saucepan. Heat over low heat, stirring occasionally until the jelly is melted and smooth. Remove from heat and let it cool slightly.

          Finish the cheesecake: Once the cheesecake has cooled, pour the jelly mixture over the top, spreading it evenly. Refrigerate the cheesecake for at least 4 hours or overnight for best results.

            Serve: Carefully release the cheesecake from the springform pan. For an extra special touch, top with whipped cream and chopped peanuts before serving.

              Prep Time: 30 minutes | Total Time: 6-8 hours (including chilling) | Servings: 12