Description
A rich and creamy cheesecake infused with peanut butter and swirled with sweet jam, offering a nostalgic PB&J twist on a classic dessert. Perfect for gatherings or as an indulgent treat.
Ingredients
- 200g graham crackers or digestive biscuits (about 2 cups crumbs)
- 100g unsalted butter, melted (7 tbsp)
- 680g cream cheese, softened (24 oz)
- 250g smooth peanut butter (1 cup)
- 150g granulated sugar (3/4 cup)
- 3 large eggs
- 1 tsp vanilla extract
- 120g sour cream or Greek yogurt (1/2 cup)
- 120g strawberry or raspberry jam (1/3–1/2 cup)
Instructions
Preheat oven to 325°F (163°C). Grease or line a 9-inch springform pan.
- Crush graham crackers or biscuits into fine crumbs, mix with melted butter, and press firmly into the pan to form the crust.
- In a large mixing bowl, beat cream cheese, sugar, and peanut butter until smooth and creamy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream or Greek yogurt.
- Pour the cheesecake filling over the prepared crust.
- Drop spoonfuls of jam on top and swirl gently with a knife or skewer for a marbled effect.
- Bake for 50–60 minutes, until edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- For extra crunch, use crunchy peanut butter.
- Try different jams such as raspberry, blueberry, or grape.
- Add chopped peanuts or a drizzle of chocolate on top for garnish.
- Use gluten-free cookies for a gluten-free version.
- A water bath helps prevent cracking, but it’s optional.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 450
- Sugar: 22g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
