Description
The perfect blend of rich flavors and nostalgic elements; a hit at any gathering.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
- 4 packages (8 oz each) cream cheese, softened
- 1 cup smooth peanut butter
- ¾ cup sugar
- 3 tablespoons flour
- 2 teaspoons vanilla extract
- ¾ cup heavy whipping cream
- 3 eggs
- 1 ½ cups strawberry topping or preserves (warmed up)
Instructions
- Preheat your oven to 350°F (175°C). In a food processor, pulverize the graham crackers into fine crumbs. Mix the crumbs with melted butter. Press this mixture into the bottom and sides of a springform pan. Bake for about 10 minutes and let it cool completely.
- In a stand mixer, blend the softened cream cheese and peanut butter. Add sugar and flour. Slowly add heavy whipping cream and vanilla extract. Incorporate the eggs one at a time. Mix until smooth.
- Pour half of the peanut butter cheesecake batter over the cooled crust. Drizzle half of the warm strawberry preserves over the batter and swirl. Add the rest of the cheesecake mixture and swirl with the remaining preserves.
- Bake the cheesecake at 350°F for 15 minutes. Reduce the temperature to 200°F (93°C) and bake for an additional 50-55 minutes. Turn off the oven and allow the cheesecake to cool for 15 minutes.
- Let the cheesecake cool on a wire rack for about an hour. Move it to the refrigerator to set overnight.
Notes
For the creamiest texture, ensure all ingredients are at room temperature before mixing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
Nutrition
- Calories: 450 kcal
- Sodium: 250 mg
- Protein: 8 g