PEANUT BUTTER AND JELLY CHEESECAKE
As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.
Provided by Michelle
Categories Desserts Cakes Cheesecake Recipes
Time 1h5m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
- Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.
Nutrition Facts : Calories 276.3 calories, Carbohydrate 29.1 g, Cholesterol 81.7 mg, Fat 15.9 g, Fiber 0.6 g, Protein 5.9 g, SaturatedFat 8.2 g, Sodium 173.4 mg, Sugar 22.3 g
DELICIOUS PEANUT BUTTER AND JELLY CHEESECAKE
Don't let the name fool you into thinking this is a cake for kids. This cheesecake definitely has a richness and flavor that will absolutely appeal to the more mature palate. I've had to change several things to bring out the peanut butter taste and to make the process easier. This cake sells out quickly at the cafe where I work.
Provided by Jolene Marrone
Categories Desserts Cakes Cheesecake Recipes
Time 2h28m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker crumbs, 5 tablespoons sugar, and butter in a bowl until combined. Press graham cracker crust into a 9-inch springform pan.
- Beat peanut butter and cream cheese together in a bowl until soft, about 1 minute. Add 1 1/4 cups sugar and flour and blend until smooth. Whisk in eggs until mixture is just blended; stir in milk. Pour mixture into crust.
- Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 45 to 50 minutes. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- Heat the jam in a saucepan over medium heat until melted, about 3 minutes; pour over cheesecake. Refrigerate until completely chilled.
Nutrition Facts : Calories 895.5 calories, Carbohydrate 105.4 g, Cholesterol 174.9 mg, Fat 47.4 g, Fiber 3.1 g, Protein 17.7 g, SaturatedFat 21.5 g, Sodium 521.7 mg, Sugar 78.5 g
PHILADELPHIA EASY PEANUT BUTTER CHEESECAKE
Meet the PHILADELPHIA Easy Peanut Butter Cheesecake-a creamy cheesecake swirled with peanut butter in a crunchy chocolate cookie crust. Get a mix of sweet, creamy and salty from peanut butter, cheesecake and cookie crust when you make this easy peanut butter cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Beat first 3 ingredients with mixer until well blended. Add peanut butter and milk; mix well. Add eggs; mix just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.
Nutrition Facts : Calories 430, Fat 32 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 110 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
PEANUT BUTTER CHEESECAKE
Peanut Butter Cheesecake is a smooth and creamy cheesecake made with peanut butter and a homemade peanut butter cookie crust.
Provided by Amanda Rettke--iambaker.net
Categories Dessert
Time 6h38m
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, stir together the peanut butter, sugar, and egg until combined.
- Press the cookie batter into the bottom and halfway up the sides of a 9-inch springform pan.
- Bake for 16-18 minutes or until slightly crisp and no longer shiny. Allow the crust to cool completely before continuing with the recipe.
- Use an electric mixer or stand mixer fitted with the whisk attachment to mix cream cheese and sugar until smooth. Scrape down the sides of the bowl.
- Add the peanut butter and vanilla extract. Blend until smooth and creamy. Again, scrape down the sides of the bowl.
- Beat in sour cream on low speed. Set this cheesecake mixture aside as you prepare the whipped cream that you will add to it.
- To make the whipped cream, in a separate bowl, add heavy cream. Start mixing at the lowest speed, and then gradually increase speed to medium until the cream starts to get thicker. (The gradual progression prevents you from spraying yourself with cream.)
- When the cream starts to thicken, stop the mixer. Slowly add in the confectioners' sugar and then resume mixing again, starting with low speed and increasing to medium speed and eventually moving to a high speed. The cream will thicken and start to peak. Mix on high until the cream is thick and stiff.
- Gently fold the whipped cream into the cream cheese mixture until completely combined.
- Pour the filling into the cooled peanut butter cookie crust and spread into an even layer.
- Combine sour cream and confectioners' sugar; spread in a thin layer over cheesecake.
- Refrigerate for at least 6 hours. I recommend letting it chill overnight.
- After the cheesecake has set, drizzle with melted peanut butter and serve.
Nutrition Facts : Calories 763 kcal, ServingSize 1 serving
PEANUT BUTTER AND JELLY CHEESECAKE (DIABETIC)
This is the diabetic version the same recipe posted on Zaar by someone else. This came from The Diabetic Newsletter. Cook time is chill time. I have not tried this but thought that it sounded really interesting.
Provided by Annacia
Categories Cheesecake
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
- Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
- Spread mixture evenly into piecrust.
- Refrigerate while preparing topping.
- In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
- Evenly spread topping mixture over filling mixture.
- Sprinkle peanuts evenly over top.
- Refrigerate at least 30 minutes.
- Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.
PEANUT BUTTER AND JELLY CHEESECAKE BARS
Check out Peanut Butter and Jelly Cheesecake Bars. Peanut butter and jelly come together one more time! This classic pairing shares the spotlight in our Peanut Butter and Jelly Cheesecake Bars - yum!
Provided by My Food and Family
Categories Dairy
Time 6h
Yield 16 servings
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides. Press cookie crumbs onto bottom of prepared pan.
- Beat cream cheese, peanut butter and vanilla in large bowl with mixer until blended. Add sugar; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 40 min. or until center is almost set. Cool completely.
- Spoon jam into microwaveable bowl. Microwave on HIGH 30 sec.; spread over cheesecake. Refrigerate 4 hours.
- Use foil handles to remove cheesecake from pan before cutting into bars.
Nutrition Facts : Calories 440, Fat 30 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 120 mg, Sodium 350 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 23 g, Protein 10 g
PEANUT BUTTER AND JELLY CHEESECAKE
This cheesecake has all the fond memories of those childhood peanut butter and jelly sandwiches, but it's way more decadent and sophisticated.
Provided by Food Network
Categories dessert
Time 7h20m
Yield One 9-inch cake
Number Of Ingredients 16
Steps:
- Making the cheesecake:
- Preheat the oven to 325 degrees F.
- In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt.
- Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
- In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream.
- Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla.
- Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
- Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top.
- Very carefully add the jelly batter over the peanut butter batter.
- Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly.
- Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic.
- Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan.
- To make the ganache:
- In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth.
- Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
- Let the cake sit on the rack until the ganache has set up, about 45 minutes.
- To decorate the sides see the above video.
- Use a thin knife, dipped in a pitcher of hot water to cut the cake.
- When you cut into it, the peanut butter and jelly layers will reveal themselves.
PEANUT BUTTER & JELLY CHEESECAKE
Peanut butter and jelly cheesecake combines the flavors of the childhood classic with the rich and creamy dessert. The perfect slice of nostalgia for any cheesecake or peanut butter lover!
Provided by Meaghan @ 4 Sons R Us
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Add about 2 packages graham crackers into a food processor until you get about 2 cups of crumbs. Add melted butter and pulse until combined. Pour into he prepared springform and use the back of a spoon to pack down to form the crust. Take the crumbs up the sides of the pan about 1 inch.
- Bake at 350 for 10 minutes.
- In the bowl of a stand mixer equipped with a paddle attachment, cream the cream cheese and peanut butter for 3-4 minutes or until nice and smooth and there are no lumps. Scrape the sides and bottom of the bowl.
- Add the sugar and flour. Mix on high for an additional 1-2 minutes.
- Slowly, pour in the heavy whipping cream and vanilla and mix on low speed until combined then slowly increase the speed to high and mix for about 1 minute.
- Add the eggs in last, one at a time, mixing just until the yolk disappears into the batter.
- Carefully pour half the cheesecake batter in the prepared pan. Drizzle half of the strawberry topping over the cheesecake filling and use a toothpick to swirl. Pour over the remaining cheesecake filling, and repeat with the strawberry topping on top.
- Place in the oven for 15 minutes at 350 degrees. After 15 minutes, without opening the oven door, reduce the heat to 200 degrees and bake for an additional 50-55 minutes or until the center slightly jiggles (it should resemble Jell-o, not look wavy like water)
- Once the center is set, turn the oven off and slightly crack the oven door for about 15 minutes to allow the cheesecake to cool down slowly. (This is optional but will help avoid cracks in your cheesecake)
- Once the 15 minutes are up, remove the cheesecake from the oven and allow to cool completely on a wire rack. Then place in the refrigerator overnight until completely set.
- Top with whipped cream, strawberry topping, and chopped peanuts and serve.
Nutrition Facts : Calories 479 kcal, Carbohydrate 59 g, Protein 8 g, Fat 25 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 77 mg, Sodium 277 mg, Fiber 2 g, Sugar 38 g, UnsaturatedFat 13 g, ServingSize 1 serving
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