Peanut Butter & Jelly Cheesecake

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I was on the quest to make a new cheesecake and was having a hard time thinking of a new flavor! I have made cookie dough, lemon, Cherry topped, peanut butter cup, brownie, no-bake, samoa…I could go on and on! BUT, peanut butter and jelly-now there was one I had never tried or even seen! This starts with my favorite cheesecake recipe-Junior’s! It is THE best! This time I also used my new Cheesecake Moat! Best investment-takes away all the mess and prep of a water bath. Check it out!! Hope you enjoy this recipe as much as we did!

Check out these awesome Springform Pans-Fat Diddio is my fave! (pictured above)

Peanut Butter & Jelly Cheesecake

Peanut Butter and Jelly Cheesecake

Ingredients

Crust:
1 1 /2 crumbs
1 T sugar
6 T melted butter
Cheesecake:
Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature
1⅔ cups sugar
¼ cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs
¾ cup heavy whipping cream
Topping:
½ cup Raspberry seedless jam
½ cup peanut butter
¼ cup chopped peanuts

Instructions

Crust:
Combine all ingredients and press into a 9 inch springform pan.
Bake at 350 for 8 minutes. Let cool.
Cheesecake:
In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.
Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.
Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.
Blend in the eggs, one at a time, beating well after each.
Beat in the cream just until completely blended.
The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.
Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill overnight
Topping:
Remove sides of the pan.
Whisk jam until smooth and spread across middle of the cake,
Use peanut butter to pipe a decoration around the edges.
Sprinkle with peanuts.