Best Grown Up Peanut Butter Jelly Cheesecake Recipes

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PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves-it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. -Melinda Buchman, Rock Hill, New York

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 13

1 cup graham cracker crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted
1 teaspoon cinnamon sugar
1 jar (16.3 ounces) creamy peanut butter
2 tablespoons 2% milk
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1-1/2 cups seedless raspberry preserves
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

Nutrition Facts : Calories 541 calories, Fat 36g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 338mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.

PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.

Provided by Michelle

Categories     Desserts     Cakes     Cheesecake Recipes

Time 1h5m

Yield 16

Number Of Ingredients 10

1 cup graham cracker crumbs
3 tablespoons white sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
⅓ cup crunchy peanut butter
3 tablespoons all-purpose flour
4 eggs
½ cup milk
½ cup any flavor fruit jam

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
  • In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
  • Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.

Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.1 g, Cholesterol 81.7 mg, Fat 15.9 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 8.2 g, Sodium 173.4 mg, Sugar 22.3 g

PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES



Peanut-Butter-and-Jelly Cheesecake Squares image

Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 6h30m

Yield Makes about 24 two-inch squares

Number Of Ingredients 11

6 tablespoons unsalted butter, melted, plus more, softened, for brushing
14 graham crackers (each 3 by 5 inches), broken into pieces
2/3 cup unsalted roasted peanuts
1/3 cup packed light-brown sugar
1 teaspoon kosher salt
2 pounds cream cheese (4 eight-ounce bars), room temperature
1 cup creamy peanut butter, such as Jif or Skippy
1 cup granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup Concord-grape jelly

Steps:

  • Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with butter.
  • Finely grind crackers in a food processor. Add melted butter, peanuts, brown sugar, and 1/2 teaspoon salt; pulse until peanuts are chopped and texture of mixture resembles wet sand.Transfer to prepared baking dish; press firmly and evenly into bottom and three-quarters of the way up sides. Bake until set and slightly darkened, 12 to 15 minutes. Let cool completely.
  • Reduce oven to 325 degrees. In a mixer fitted with the paddle attachment, beat cream cheese and peanut butter on medium speed until smooth. Gradually beat in granulated sugar until lightand fluffy, scraping down sides of bowl as needed. Beat in remaining 1/2 teaspoon salt. Beat in eggs, one at a time, then vanilla until smooth. Pour filling into cooked crust; smooth top with asmall offset spatula. Bake until puffed and set along edges but still slightly wobbly in center, 40 to 45 minutes. Let cool completely.
  • Whisk jelly in a saucepan over medium until melted. Pour evenly over cake, then tilt dish to spread jelly to edges in a thin, even layer. Refrigerate until jelly is firmly set, about 4 hours.Cut cake into squares, wiping knife between cuts for clean edges, or cover and refrigerate up to 3 days.

PEANUT BUTTER AND JELLY CHEESECAKE



Peanut Butter and Jelly Cheesecake image

This cheesecake has all the fond memories of those childhood peanut butter and jelly sandwiches, but it's way more decadent and sophisticated.

Provided by Food Network

Categories     dessert

Time 7h20m

Yield One 9-inch cake

Number Of Ingredients 16

20 whole chocolate sandwich cookies, such as Oreos
3 tablespoons unsalted butter, melted
2 tablespoons sugar
Pinch salt
2 1/2 pounds cream cheese, room temperature
1 1/2 cups sugar
3/4 cup sour cream
5 eggs
2 yolks
1/2 teaspoon salt
1 teaspoon vanilla
3/4 cup creamy peanut butter
1/2 cup jelly (if you are using one that is pale, you may consider a drop of food coloring to perk up the color)
2 cups heavy cream
2 tablespoons unsalted butter
1 pound semisweet or bittersweet chocolate, finely chopped

Steps:

  • Making the cheesecake:
  • Preheat the oven to 325 degrees F.
  • In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt.
  • Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
  • In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream.
  • Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla.
  • Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
  • Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top.
  • Very carefully add the jelly batter over the peanut butter batter.
  • Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly.
  • Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic.
  • Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan.
  • To make the ganache:
  • In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth.
  • Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
  • Let the cake sit on the rack until the ganache has set up, about 45 minutes.
  • To decorate the sides see the above video.
  • Use a thin knife, dipped in a pitcher of hot water to cut the cake.
  • When you cut into it, the peanut butter and jelly layers will reveal themselves.

PEANUT BUTTER & JELLY CHEESECAKE



Peanut Butter & Jelly Cheesecake image

Does anyone ever get over peanut butter and jelly? This will please just about all pallets! So easy to do and so enjoyed by all!

Provided by Tebo3759

Categories     Cheesecake

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 (8 ounce) packages cream cheese
1/4 cup peanut butter
1 (4 ounce) package instant vanilla pudding (sugar-free ok)
2/3 cup powdered milk
1 cup water
3/4 cup Cool Whip (Lite)
1 graham wafer crust (I buy this)
1/2 cup grape jelly or 1/2 cup grape jam
2 tablespoons dry roasted peanuts

Steps:

  • Stir cream cheese& peanut butter until blended and soft.
  • Add pudding mix, milk powder and water.
  • Mix well with a wire whisk (preferably).
  • Blend in 1/4 cup Cool Whip.
  • Spread mixture into piecrust and refrigerate.
  • Stir grape (or any fruit) jam or jelly until soft.
  • Blend in remaining 1/2 cup Cool Whip.
  • Spread evenly over filling mixture.
  • Sprinkle with chopped peanuts.

Nutrition Facts : Calories 880.8, Fat 57.4, SaturatedFat 25.6, Cholesterol 97, Sodium 991.1, Carbohydrate 78.9, Fiber 3, Sugar 56.7, Protein 18.5

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