Peanut Butter & Jelly Cheesecake: A Decadent Twist on a Classic Flavor

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray or line the bottom with parchment paper for easy removal.
Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly coated and the crumbs are moist.
Press the mixture into the bottom of the prepared springform pan, creating an even layer. Bake for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool while you prepare the filling.
Make the Peanut Butter Cheesecake Filling:

In a large bowl, beat the softened cream cheese and peanut butter together until smooth and creamy.
Add the granulated sugar, brown sugar, and vanilla extract, mixing until fully combined.
Add the eggs one at a time, beating after each addition until smooth.
Finally, stir in the heavy cream until the filling is rich and creamy.
Assemble the Cheesecake:

Pour the peanut butter cheesecake filling into the cooled crust, smoothing the top with a spatula.
Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the center is set but still slightly jiggly. The edges should be firm.
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour to cool gradually. This helps prevent cracking.
Prepare the Jelly Topping:

While the cheesecake is cooling, heat the jelly and water in a small saucepan over low heat. Stir until the jelly is melted and the mixture is smooth.
Allow the jelly to cool slightly before drizzling it over the cheesecake.
Chill the Cheesecake:

After the cheesecake has cooled at room temperature, refrigerate it for at least 4 hours, or preferably overnight, to allow it to set completely.
Serve:

Once chilled, remove the cheesecake from the springform pan. Drizzle the jelly topping over the top of the cheesecake and slice into wedges to serve. Enjoy!
Serving and Storage Tips: