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

Peanut Butter and Jelly CheesecakeTaste of Home
Servings Prep Time Cook Time
16servings 35minutes + chilling 1-1/4hours + cooling
Servings Prep Time
16servings 35minutes + chilling
Cook Time
1-1/4hours + cooling
Portions: servings
Portions: servings
  1. 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°.
  2. 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.
  3. Bake until centre 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.
Recipe Notes

Nutrition Facts
1 slice: 541 calories, 36g fat (15g saturated fat), 101mg cholesterol, 338mg sodium, 49g carbohydrate (40g sugars, 2g fibre), 11g protein.