Peanut Butter & Jelly Cheesecake

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup melted butter
• 2 cups creamy peanut butter
• 1 cup confectioners’ sugar
• 1 teaspoon vanilla extract
• 3 (8 oz) packages cream cheese, softened
• 1/2 cup sour cream
• 3 large eggs
• 3/4 cup grape jelly (or your preferred flavor)

Directions:

1. Preheat your oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
3. In a large mixing bowl, blend the peanut butter, confectioners’ sugar, and vanilla extract until smooth.
4. In another bowl, beat the cream cheese until creamy. Gradually add the peanut butter mixture and sour cream; mix well.
5. Add eggs one at a time, beating just until blended.
6. Pour half of the cream cheese mixture over the crust. Spoon dollops of jelly over it, then pour the remaining cream cheese mixture on top. Use a knife to gently swirl the jelly into the cream cheese mixture.
7. Bake in the preheated oven for about 50-55 minutes or until the center is almost set.
8. Turn off the oven, open the oven door slightly, and let the cheesecake sit in the oven for 1 hour to cool gradually. This helps prevent cracking.
9. Chill in the refrigerator for at least 4 hours before serving.

Prep Time: 30 minutes | Cooking Time: 55 minutes | Total Time: 6 hours (includes chilling) Kcal: 580 kcal per serving | Servings: 12 servings