today isn’t peanut butter & jelly day. i think it was thursday, april 2. if you failed to recognize such an important date this year, be on the lookout sometime next spring so you can properly celebrate.
the wondrous pair… although raspberry jam would have made it glorious.
when serena alerted me to the fact that PB&J Day was coming up, i thought, ‘what a good excuse to make a cheesecake’. i couldn’t find any decent-looking recipes for a peanut butter and jelly cheesecake; in fact, i don’t know if i even saw one. but after thinking about it for so long (like 2 minutes), i HAD to have one. so i decided to make up my own.
next i searched for just a general cheesecake recipe that only called for 2 blocks of cream cheese. unfortunately every recipe i saw called for at least 3, if not more. so i just winged it. (wung? wang? idk.) since this contains less cream cheese, it can be considered a ‘skinny’ cheesecake, which means it’s ok for dieters to eat.
since I’ve made this once in my life, it can’t be classified as one of those ‘tried and true’ recipes.. it turned out pretty amazing in steven’s opinion, but make it at your own risk.
start by preheating your oven to 325, then chop up some graham crackers. if you have a ninja, it works perfectly for the task. crush away until you have about 1.75 cups of crumbs. throw in 5 T of melted butter, and 2 T of sugar. you can mix it all up right in your little ninja food chopper, or just use a fork.
next press the crumbs into a greased 8 or 9 inch springform pan. if you take a picture, admire your messy countertops.
while the crust bakes, throw together the cream cheese, sugar, eggs, peanut butter, and vanilla. whip it up with a mixer, hand mixer, or blender.
plus it looks kinda weird. anyway then you just blob the cream cheese mixture onto the jelly and spread it around evenly. another thing you could do is put half the cream cheese stuff in, then a layer of jam, and then the rest of the stuff.
bump up the oven temp to 350, and put the cheesecake in for 45-55 minutes, until the center is almost set.
some people make cheesecake sound complicated, but it’s really not. with a few basic ingredients and a springform pan you can pretty much create your own. and i didn’t even do the whole ‘wrap pan in foil and set in pan of water’ thing this time. since i put a topping on it, it didn’t really matter to me if it had a crack or two. it ended up looking fairly good even without the topping.
i melted some PB and thinned some jelly and did a swirly thing on top that ended up looking weird and i forgot to take a pic with my real camera so here is a lame phone pic.
two words: SO YUM. just a tip- it was wayyy better after it was completely cooled. i got anxious and tried some when it was about room temp and it was ok, but not thrilling. much, much better after decent refrigeration.
here’s the recipe if you made it this far and want to try it (esp for next years pb&j day)
Preheat oven to 325.
1 & 3/4 cups graham cracker crumbs
2 T sugar (heaping=))
5 T melted butter
Mix together with a fork or something. Press into greased springform pan (8 or 9 inch). Bake for 10 minutes. Spread with a thick layer of your choice of jam or jelly, if desired.
2 8oz blocks cream cheese, softened
3/4 c Peanut Butter
1/2 c sugar
1 tsp vanilla
Beat together until blended. Spread on top of crust evenly. Bake at 350 for approximately 45-55 minutes.
Melt about 1/2 cup PB and pour onto cheesecake. Drop small spoonfuls of Jam onto the PB and swirl around with a fork or toothpick.
Refrigerate until nice and cool.=)
In other news, here is a picture we took on Easter Sunday. hope yours was amazing.