PEANUT-BUTTER-AND-JELLY CHEESECAKE SQUARES
Three things go into making this recipe really smooth: creamy peanut butter, like Jif or Skippy (our test-kitchen's go-to for baking); and room-temperature eggs and cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 6h30m
Yield Makes about 24 two-inch squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Brush a 9-by-13-inch baking dish with butter.
- Finely grind crackers in a food processor. Add melted butter, peanuts, brown sugar, and 1/2 teaspoon salt; pulse until peanuts are chopped and texture of mixture resembles wet sand.Transfer to prepared baking dish; press firmly and evenly into bottom and three-quarters of the way up sides. Bake until set and slightly darkened, 12 to 15 minutes. Let cool completely.
- Reduce oven to 325 degrees. In a mixer fitted with the paddle attachment, beat cream cheese and peanut butter on medium speed until smooth. Gradually beat in granulated sugar until lightand fluffy, scraping down sides of bowl as needed. Beat in remaining 1/2 teaspoon salt. Beat in eggs, one at a time, then vanilla until smooth. Pour filling into cooked crust; smooth top with asmall offset spatula. Bake until puffed and set along edges but still slightly wobbly in center, 40 to 45 minutes. Let cool completely.
- Whisk jelly in a saucepan over medium until melted. Pour evenly over cake, then tilt dish to spread jelly to edges in a thin, even layer. Refrigerate until jelly is firmly set, about 4 hours.Cut cake into squares, wiping knife between cuts for clean edges, or cover and refrigerate up to 3 days.
PB & J CHEESECAKE RECIPE BY TASTY
This strawberry-infused, peanut butter crust cheesecake is topped with a melty fruit preserve, homemade peanut brittle, and fresh berries for some serious PB & J vibes. You can even pack it for lunch if you want to! Refrigeration required.
Provided by Tikeyah Whittle
Categories Desserts
Time 1h5m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Preheat the oven to 350°F (180°C).
- Make the crust: Grease a 7-inch (17 cm) springform pan with nonstick spray and line the bottom of the pan with parchment paper.
- Add the graham crackers to a food processor and process until broken down into coarse crumbs.
- Add the peanuts and brown sugar to the food processor with the graham cracker crumbs and grind into fine crumbs.
- Add the melted butter and peanut butter to the food processor and pulse until well combined, about 1 minute.
- Transfer the crust mixture to the prepared springform pan and, using your hands, press the crust in an even layer against the bottom and about 1 inch (2.54 cm) up the sides of the pan.
- Wrap the bottom of the springform pan with 2 layers of foil, going about halfway up the sides. This will prevent water from leaking into the pan when placed in the water bath.
- Make the filling: Add the cream cheese to a large bowl. Beat with an electric hand mixer on medium speed until smooth, scraping down the sides of the bowl occasionally, about 3 minutes.
- Add the sugar and beat for another 3-5 minutes, until the sugar has completely dissolved. Scrape down the sides of the bowl.
- Add the sour cream and beat to incorporate. Add the eggs, 1 at a time, beating between each addition. When the eggs are well incorporated, beat in the vanilla and lemon juice. Fold in the freeze-dried strawberries.
- Pour the filling into the crust.
- Place the springform pan in an 11-inch (27 cm) round pan or roasting pan. Fill the larger pan with hot water until it reaches halfway up the sides of the springform, being careful not to splash any onto the cheesecake. Carefully transfer the pan to the oven and bake for 45-55 minutes. The center of the cheesecake should still jiggle slightly when you shake the pan.
- Turn off the oven, leaving the cheesecake inside for 1 hour to cool.
- Carefully remove the cheesecake from the water bath and let cool at room temperature for another hour, then transfer to the refrigerator to chill for at least 4 hours, or overnight.
- Make the candied peanuts: Line a baking sheet with parchment paper.
- In a large, nonstick skillet, combine the water, sugar, and peanuts. Cook over medium heat, stirring constantly to prevent burning, until the sugar has caramelized and browned and the nuts are evenly coated, 10-15 minutes.
- Spread the candied peanuts on the prepared baking sheet. Let cool until safe to handle, then break apart with your hands into bite-size pieces.
- Once the cheesecake has chilled, use a knife or offset spatula to loosen the cheesecake from the rim of the pan, then release the springform. Transfer the cheesecake to a serving platter.
- Using an offset spatula, spread the melted strawberry preserves over the top of the cheesecake. Top with the fresh strawberries and candied peanuts.
- Slice and serve.
- Enjoy!
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
PEANUT BUTTER AND JELLY CHEESECAKE
Rediscover favorite childhood flavors with this yummy cheesecake. Peanut butter batter is baked in a graham cracker crust and topped with grape jelly.
Provided by My Food and Family
Categories Fruit Recipes
Time 1h35m
Yield Makes 12 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes. Cool completely.
- Beat cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add milk; mix well. Pour over crust.
- Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Stir jelly until smooth; spread over cheesecake. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 400, Fat 24 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 120 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
PEANUT BUTTER AND JELLY CHEESECAKE
I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves-it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. -Melinda Buchman, Rock Hill, New York
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 16 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
Nutrition Facts : Calories 541 calories, Fat 36g fat (15g saturated fat), Cholesterol 101mg cholesterol, Sodium 338mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 2g fiber), Protein 11g protein.
GROWN-UP PEANUT BUTTER & JELLY CHEESECAKE
People tend to get really happy when they see childhood favorites-like peanut butter and jelly-in creamy, luscious cheesecake form.
Provided by My Food and Family
Categories Dairy
Time 6h45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325°F.
- Combine graham crumbs, 1/4 cup granulated sugar and butter; press onto bottom of 9-inch springform pan sprayed with cooking spray. Bake 10 min.
- Meanwhile, beat cream cheese, brown sugar and vanilla in large bowl with mixer until blended. Add peanut butter, 1/2 cup sour cream and milk; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Pour cream cheese mixture over crust. Bake 1 hour 20 min. or until center is almost set. Meanwhile, combine 1/2 cup of the remaining sour cream and remaining granulated sugar.
- Spoon sour cream mixture over cheesecake, carefully spread to cover top of cheesecake to within 1 inch of edge. Bake 5 min. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
- Cut cheesecake into 16 slices. Microwave jam in microwaveable bowl on HIGH 1 min., stirring after 30 sec. Spoon 1 Tbsp. each of the remaining sour cream and warm jam onto each dessert plate; swirl with knife. Top with cheesecake slice.
Nutrition Facts : Calories 520, Fat 34 g, SaturatedFat 17 g, TransFat 1.5 g, Cholesterol 150 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
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