Peanut Butter and Jelly Swirl Cheesecake
A creamy and nostalgic cheesecake that combines the flavors of peanut butter and jelly, perfect for impressing guests with minimal effort.
Servings 8 servings
Calories 400kcal
Ingredients
For the crust
- 1 1/2 cups Graham cracker crumbs Classic flavor, can substitute honey graham or chocolate.
- 1/4 cup Granulated sugar For added sweetness in crust.
- 1/2 cup Unsalted butter, melted Real butter recommended for best flavor.
For the filling
- 16 ounces Cream cheese, softened Full-fat for ultra-creamy texture.
- 1 cup Peanut butter Creamy works best for swirling.
- 1 cup Granulated sugar For the filling.
- 3 large Eggs Helps set the cheesecake.
- 1 teaspoon Vanilla extract Rounds out the flavors.
- 1/2 cup Jelly (any flavor) Grape or strawberry recommended.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Combine graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan.
- In a mixing bowl, beat cream cheese and peanut butter until smooth. Gradually add sugar and mix in eggs one at a time, scraping the bowl between additions.
- Stir in vanilla extract.
- Pour the cheesecake batter over the crust. Drop spoonfuls of jelly on top and swirl with a knife.
Baking and Cooling
- Bake for 45-50 minutes until the center jiggles slightly when tapped.
- Cool completely, then refrigerate for at least 4 hours, preferably overnight.
Notes
Make sure all ingredients are at room temperature for the best results. Use a butter knife for swirling jelly and don’t rush the chilling step.
