Peanut Butter and Jelly Cheesecake

May 26, 2014

in American,Cheesecakes

Well sadly the weekend has come and gone…

To cheer us up a little and help us get through the remainder of the week, I made us breakfast, lunch, and dessert for the rest of the week. I’m pretty sure this PB&J Cheesecake will satisfy any of the aforementioned meal times.


Peanut Butter and Jelly Cheesecake
Prep time
Cook time
Total time
Recipe type: Cheesecake
Cuisine: Dessert
Serves: 8-12
  • 3 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1½ cups nutter butter cookie crumbs (16 cookies)
  • pinch of salt
  • 4 (8oz) boxes cream cheese, room temperature
  • 1½ cups granulated sugar
  • 1 tablespoon dark rum
  • 1½ teaspoon vanilla extract
  • ping of salt
  • 4 large eggs, room temperature
  • ⅓ cup strawberry preserves
  • ⅓ cup creamy peanut butter
Peanut Butter Glaze
  • 1½ cups sour cream
  • ⅓ cup creamy peanut butter
  • 1 teaspoon dark rum
  • ⅓ cup strawberry preserves, plus ⅓ cup to top the cheesecake.
  1. Spray a 9" springform pan with non-stick cooking spray.
  2. In a medium bowl whisk together cookie crumbs, sugar, and pinch of salt. Pour melted butter, blend thoroughly with a wooden spoon.
  3. Press crust over the bottom of the prepared spring-form pan.
  1. Preheat oven to 350 degrees.
  2. Place springform pan over a baking sheet, to help catch any melted butter that might drip out.
  3. In the bowl of a stand mixer whip the cream cheese until light and fluffy about 5 minutes on medium speed.
  4. Add sugar to batter and mix on medium speed until well incorporated for another 2 minutes.
  5. Pour in rum, vanilla extract and salt mix on the lowest speed until incorporated.
  6. Add eggs one at a time and mix on low speed just until combined.
  7. In two small bowls pour one cup of batter into each. Fold strawberry preserves into one, and peanut butter into the other.
  8. Pour ½ of the remaining batter over the prepared crust, then pour the strawberry later, followed by the peanut butter layer, finally pour the remaining batter.
  9. Bake cheesecake for 55 minutes.
  10. Remove cheesecake from oven and allow to cool for 10 minutes. While it's cooling prepare the peanut butter glaze.
Peanut Butter Glaze
  1. In a bowl combine sour cream, peanut butter, and dark rum.
  2. Pour glaze over cheesecake and bake for an additional 10 minutes, remove from oven allow to chill for 10-20 minutes. Swirl the remaining ⅓ cup of strawberry preserves over the peanut butter glaze then place in the refrigerator for at least 8 hours, preferably overnight.


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