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Peanut Butter & Jelly Cheesecake


Peanut Butter & Jelly Cheesecake


For the crust:
– 1/2 cup melted butter
– 2 cups crushed graham crackers or your preferred biscuits

For the filling:
– 1 cup creamy peanut butter
– 3 packages (approximately 600 grams) cream cheese, at room temperature
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup heavy whipping cream
– 1/2 cup strawberry or raspberry jam (or any jam of your choice)

 For topping:
– Whipped cream
– Additional strawberry or raspberry jam

1. *Prepare the crust:*
– Mix the crushed graham crackers with the melted butter until well combined.
– Press the mixture into the bottom of a springform pan.
– Chill in the refrigerator while preparing the filling.

2. *Prepare the filling:


– In a large bowl, beat the cream cheese with the peanut butter until smooth.
– Add the powdered sugar and vanilla extract, and mix well.
– In a separate bowl, whip the heavy cream until stiff peaks form.
– Gently fold the whipped cream into the cream cheese and peanut butter mixture until well combined.

3. *Assemble the cheesecake:*
– Pour half of the filling over the prepared crust.
– Spread a layer of jam over the filling.
– Pour the remaining filling over the jam layer.
– Use a knife to gently swirl the jam into the filling.

4. *Chill and serve:*
– Refrigerate for at least 4 hours or until fully set.
– Before serving, garnish with whipped cream and a drizzle of additional jam.



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