Description
A decadent cheesecake with a creamy peanut butter filling and a swirl of fruity jam, capturing nostalgic flavors in every bite.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup creamy peanut butter (no-stir)
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 1/3 cup jam or preserves (raspberry or strawberry recommended)
Instructions
- Preheat your oven to 325°F (163°C) and grease your 9-inch springform pan.
- Prepare the crust by mixing graham cracker crumbs and melted butter; press into the pan and bake for 10 minutes.
- Make the batter by beating cream cheese and sugar until smooth, then adding peanut butter and vanilla.
- Add eggs one at a time, mixing on low speed until combined.
- Stir in sour cream until smooth.
- Pour the batter over the cooled crust, drop spoonfuls of jam on top, and swirl gently.
- Create a water bath by placing the springform pan into a larger baking pan filled with hot water.
- Bake for 55-65 minutes until the center jiggles slightly.
- Cool in the oven for 1 hour before refrigerating for at least 4 hours.
- Garnish and serve chilled.
Notes
This cheesecake can be made ahead of time and stored in the refrigerator. Consider using different nut butters or jams for variations.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg