Ingredients
Scale
Crust:
- 1 ½ cups graham cracker crumbs (or digestive biscuits)
- 5 tablespoons melted butter
Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
Topping:
- ½ cup jelly (strawberry, raspberry, blueberry, or mixed berries)
Instructions
- Prepare the crust: Crush graham crackers until fine. Mix with melted butter until fully coated. Press mixture firmly into the bottom of a springform pan. Pre-bake for 8–10 minutes at 350°F (175°C).
- Make the filling: Beat cream cheese until smooth. Gradually add sugar and blend thoroughly. Mix in peanut butter and vanilla extract. Add eggs one at a time, blending gently. Avoid overmixing.
- Pour filling onto crust: Spread evenly with a spatula.
- Add jelly swirl: Warm jelly slightly and place spoonfuls on the filling. Use a skewer or knife to create swirls.
- Bake cheesecake: Place pan in a water bath and bake at 325°F (160°C) until edges are set and center slightly wobbly (about 50–60 minutes).
- Cool gradually: Turn off oven, open door slightly, and let cheesecake cool for 1 hour.
- Chill: Refrigerate for at least 4 hours or overnight.
- Serve: Remove from pan and slice with a warm knife for clean cuts.
Notes
Use your favorite jelly flavor to customize the cheesecake.
For added texture, sprinkle crushed peanuts on top before or after baking.
Avoid overmixing eggs to prevent cracks.
- Prep Time: 20
- Cook Time: 60