Peanut Butter and Jelly Cheesecake

Indulgent peanut butter cheesecake with a cracker base and strawberry jam filling, baked until golden and cooled in the oven.

Baking Vegetarian Dessert Cheesecake Peanut Butter

Estimated Nutrition

Calories

510.4

kcal / serving

6124.5 kcal total

Carbs

33.9g

per serving

406.8 g total

Fat

36.5g

per serving

438.2 g total

Protein

11.5g

per serving

138.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

splash

Vanilla Extract

CondimentsSauces

150

Strawberry Jam

ready-made

Dairy

150

Unsalted Butter

melted

600

Full Fat Cream Cheese

piece

Egg

free-range

GrainsCereals

200

Cream Crackers

crushed

NutsSeeds

150

Crunchy Peanut Butter

Method

Mix crushed crackers and melted butter then press into a 23cm springform tin.

Chill the base in the fridge for 20 minutes.

Preheat the oven to 180°C.

Blend cream cheese, sugar, eggs, and vanilla in a food processor until smooth.

Transfer the mixture to a bowl and fold in the peanut butter.

Spread strawberry jam over the chilled base leaving a 2.5cm gap at the edges.

Spoon the peanut butter topping over the jam and smooth with a palette knife.

Bake for 50 to 60 minutes until the centre is set.

Turn off the oven and leave the cheesecake inside to cool completely.