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PB&J Cheesecake

Macheesmo Recipe by
(1 review)
PB&J Cheesecake
  • Prep Time 30 min
  • Total Time 2 hr 0 min
  • Servings 10
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PB&J Cheesecake

Creamy and delicious cheesecake baked with traditional PB&J flavors in a Cinnamon Toast Crunch™ crust!

Ingredients

Crust:

2
cups ground Cinnamon Toast Crunch™ Cereal
2
tablespoons sugar
1/4
teaspoon salt
5
tablespoons unsalted butter, melted

Filling:

16
oz. cream cheese, softened
1/2
cup sugar
4
large eggs
3/4
cup creamy peanut butter
1/2
cup sour cream
1/2
cup heavy cream

Garnish:

Chopped Peanuts
1/3
cup grape jelly, warm to drizzle

Directions

  • 1 Preheat oven to 350ºF. In a medium bowl, mix together ground cereal, sugar, salt, and melted butter. Press the mixture into the bottom and sides of a 9-inch springform pan or an 11-inch fluted tart pan. Bake the crust for 10 minutes.
  • 2 In a medium bowl, beat together cream cheese and sugar until the mixture is smooth. Then add in eggs, one at a time, followed by peanut butter, sour cream and heavy cream. Mix well to combine.
  • 3 Pour filling into baked crust. Turn oven down to 325ºF and bake cheesecake for 50-70 minutes until the filling is just set. If you use a wider pan (like an 11-inch tart pan) the cheesecake will be less deep and need less baking time. A taller cheesecake will need over an hour to set completely.
  • 4 Remove cheesecake from oven and let cool for 15 minutes. Then remove it from the pan carefully.
  • 5 Warm up grape jelly in the microwave until it’s thin enough to pour. Drizzle cheesecake with jelly and garnish with chopped peanuts. Slice and serve!
See Step By Step

Step By Step  

With peanut butter throughout and a drizzle of jelly on top, this cheesecake is a winner for all ages.

As prepared by Macheesmo,

Peanut butter and jelly find their way into this amazingly tasty and easy cheesecake!

I have a confession to make. As a man in his thirties, I still eat peanut butter and jelly sandwiches. I’ll have one for lunch or sometimes (seriously, don’t tell) even for dessert. They're the perfect mix of salty and sweet for me. 

Folding those flavors into a pretty-looking cheesecake just seemed to make sense, and would be a great dessert for the holidays!

To make the crust for the cheesecake, you need two cups of ground cereal or crackers. I used Cinnamon Toast Crunch, but you could also use Peanut Butter Toast Crunch for an extra layer of PB flavor.

Just grind up the cereal finely. If you don’t have a food processor, just put the cereal in a bag and roll over it with a rolling pin.

 

PB&J Cheesecake

Mix the cereal with some sugar, salt, and melted butter and then pack it into your pan. You have a few pan options for this cheesecake. You could use a standard 9-inch springform pan, but I think it looks really nice in a slightly wider 11-inch tart pan.

 

PB&J Cheesecake

Either way, just pack the crust into the pan and then bake it at 350ºF for 10 minutes to set the crust.

 

PB&J Cheesecake

This filling recipe is a riff on my standard cheesecake recipe, so it starts with softened cream cheese and sugar. Beat these together to combine them.

 

PB&J Cheesecake

Then add in the eggs and peanut butter.

 

PB&J Cheesecake

Once that’s mixed together well, add the sour cream and heavy cream, which will help make the filling really rich and thick. Pour this into your prepared crust and you’re ready to bake it!

Bake these cheesecake at 325ºF for 50-70 minutes depending on the pan you use. 

If you're using a normal springform pan it can also be a good idea to bake the cheesecake in a water bath, which will keep it moist. There’s no need to do this if you use the tart pan though.

 

PB&J Cheesecake

This was my finished cheesecake!

 

PB&J Cheesecake

Once the cheesecake has cooled for a few minutes, carefully remove it from the pan.

 

PB&J Cheesecake

Then you can garnish it with a lot of grape jelly and peanuts. To make the grape jelly pourable, just heat it in the microwave in 15 second bursts. Then drizzle away.

 

PB&J Cheesecake

Now I can have my PB&J cheesecake and eat it too!

 

Nick thinks any sweet is better in cheesecake form! Check out his blog, Macheesmo, and follow him on his Tablespoon Profile.

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Nutrition Information 
No nutrition information available for this recipe
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