Peanut Butter Cheesecake
Submitted by macotter
Creamy peanut butter cheesecake on graham cracker crust, topped with grape jelly lattice design. PB&J meets cheesecake nostalgia.
YIELD
servingsPREP
15 minCOOK
1 hrsREADY
This cheesecake tastes like your favorite childhood sandwich grew up and got fancy.
Peanut butter blends right into the cream cheese base with eggs and milk, creating that signature nutty richness that bakes up smooth and dense in a graham cracker crust.
The grape jelly drizzle on top isn’t just decoration. It cuts through all that creamy richness with tart sweetness and makes people smile when they realize what flavor combo they’re eating.
Chef Tips
- Room temp matters: Softened cream cheese beats smooth without lumps. Leave it out at least an hour before starting.
- Don’t overbake: Pull it when the center still jiggles slightly. It firms up as it cools and chills.
- Jelly technique: Stir jelly until smooth before drizzling, or warm it gently for 10 seconds in the microwave so it flows easily into that lattice pattern.
Ingredients
Directions
To make crust; Preheat oven to 350℉ (180℃).
Mix crumbs, 3 tablespoons sugar and margarine in bowl.
Press onto bottom of 9-inch springform pan.
Bake 10 minutes.
Remove from oven but maintain oven temperature.
To make filling; Beat cream cheese, remaining 1 cup sugar, peanut butter and flour at medium speed with electric mixer until well blended.
Add eggs, 1 at a time, mixing well after each addition.
Blend in milk; pour into crust.
Bake in preheated oven 55 minutes.
Remove from oven and cool a few minutes.
Loosen cake from rim of pan, but cool completely before removing rim of pan.
Stir jelly until smooth; drizzle over cheesecake in lattice design.
Refrigerate.
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