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

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.

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

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

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

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

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.