More About This Recipe
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.
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.
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!