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.
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.
Either way, just pack the crust into the pan and then bake it at 350ºF for 10 minutes to set the crust.
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.
Then add in the eggs and peanut butter.
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.
This was my finished cheesecake!
Once the cheesecake has cooled for a few minutes, carefully remove it from the pan.
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.
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.