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Grown-Up Peanut Butter & Jelly Cheesecake
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Grown-Up Peanut Butter & Jelly Cheesecake

6 Hr(s) 45 Min(s)
25 Min(s) Prep
6 Hr(s) 20 Min(s) Cook
People tend to get really happy when they see childhood favorites—like peanut butter and jelly—in creamy, luscious cheesecake form.
What You Need
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16 servings
Original recipe yields 16 servings
1 cup graham cracker crumbs
3/4 cup granulated sugar, divided
3 Tbsp. butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup packed brown sugar
1 tsp. vanilla
3/4 cup creamy peanut butter
1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream, divided
1/3 cup milk
4 egg s
1 cup seedless raspberry jam
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Let's Make It
1
Heat oven to 325°F.
2
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.
3
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.
4
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.
5
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.
6
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.
Kitchen Tips
Tip 1
Size Wise
Looking for a dessert to serve at a party? Peanut butter and jelly makes a great combination in this cheesecake that serves 16 people.
Tip 2
Substitute
Prepare using your favorite flavor of seedless jam.
Tip 3
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.
Nutrition
Calories
520
Calories From Fat
0
% Daily Value*
Total Fat 34g
44%
Saturated Fat 17g
85%
Trans Fat 0g
Cholesterol 150mg
50%
Sodium 360mg
16%
Total Carbohydrates 48g
17%
Dietary Fibers 1g
4%
Sugars 37g
74%
Protein 9g
18%
Vitamin A
20%
Vitamin C
4%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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