Ingredients
Scale
- 2 cups graham cracker crumbs (or digestive biscuits)
- ½ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup smooth peanut butter (or crunchy for texture)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup jelly or jam (strawberry, raspberry, or grape)
Instructions
- Crush the graham crackers into fine crumbs and combine them with melted butter. Mix until the crumbs are evenly coated and press the mixture into the bottom of a springform pan. Smooth the surface using the base of a glass. Place in the refrigerator to chill.
- Preheat the oven to 325°F (160°C). In a large mixing bowl, beat the cream cheese until smooth. Add sugar and continue mixing until combined. Add the peanut butter and blend until creamy.
- Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Pour the filling over the prepared crust. Smooth the top with a spatula and gently tap the pan on the counter to release any air bubbles.
- Bake for 50 to 55 minutes, or until the edges are set and the center still has a slight wobble. Turn off the oven, open the door slightly, and let the cheesecake rest inside for one hour.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow it to set completely.
- Once chilled, spread the jelly evenly over the top of the cheesecake. Use a spatula for a smooth finish or leave it rustic for a homemade look.
- To serve, warm a sharp knife under hot water, wipe it dry, and slice clean portions.
Notes
For a crunchy twist, use crunchy peanut butter.
Chocolate cookie crumbs can be used instead of graham crackers for a richer crust.
Cracks are common in cheesecakes but can be hidden under the jelly topping.
- Prep Time: 25
- Cook Time: 55