People tend to get really happy when they see childhood favourites—like peanut butter and jelly—in creamy, luscious cheesecake form.
What do I need ?
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup graham crumbs
3/4 cup granulated sugar, divided
3 Tbsp. butter, melted
4 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 cup packed brown sugar
1 tsp. vanilla
3/4 cup Kraft Smooth Peanut Butter
1 container (500 mL) sour cream, divided
1/3 cup milk
1 cup seedless raspberry jam
Add To Shopping List
How do I make it ?
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 centre 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.
Kraft Kitchen Tips!
Looking for a dessert to serve at a party? Peanut butter and jelly makes a great combination in this cheesecake that serves 16 people.
Prepare using your favourite flavour of seedless jam.
How to Test Cheesecake Doneness
Check cheesecake doneness by gently shaking the pan. If the cheesecake is done, it will be set except for a small area in the centre that will be soft and jiggly. Do not insert a knife into the centre as this may cause the cheesecake to crack during cooling.
Calories From Fat
% Daily Value
Fat 33 g
Saturated fat 18 g
Cholesterol 140 mg
Sodium 410 mg
Carbohydrate 47 g
Fibre 1 g
Sugars 40 g
Protein 10 g
16 servings, 1 slice (157 g) each
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.