Peanut Butter and Jelly is a staple in most children’s diets. In fact, I just read that Americans will consume billions, with a B, of sandwiches every year. I can believe it, since my kids picked it for lunch 9 out of 10 times, until very recently.
I’ve gone through what must be 100s of pounds of peanut butter and even more jelly. They’re certainly easy to make, which saved me lots of time in the mornings before school, but I felt a little guilty packing it for them EVERY day. I mostly dreaded other parents finding out that my kids ate the same thing over and over. In my head I wanted them to eat bento boxes, with carved vegetables and seaweed salad, but, it was their lunch, their choice and they loved PB&J. The truth is that I love it too; almost everyone does, if we’re honest. Here’s a peanut butter and jelly cheesecake that has all the fond memories of those childhood sandwiches, but it’s way more decadent and sophisticated.
Once in a while I find a new product that changes the way I cook and bake. I felt this way about the Silpat and the Microplane Grater
The pan is fantastic, but took some getting used to, because it is transparent and flexible. It has a pin (the black tab) that slides in and out to seal the pan to the base. You’ll see a better picture of the pin later in the post.
How to Make Peanut Butter and Jelly Cheesecake
See me make it step by step and find the full recipe at the bottom of this post.
Preheat the oven to 325°F.
In a food processor pulverize the Oreos, butter, sugar and salt.
Pour into the pan and pat flat with your finger tips, bringing the oreo crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
In a stand mixer, fitted with the Beater Blade, mix the cream cheese on low speed, scraping down the sides to make sure it is all smooth. Add the sugar and sour cream.
Add the eggs one at a time, mixing well after each. Add the salt and vanilla.
Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
Place the pan on a baking sheet. Spread the peanut butter batter over the oreo crust, smoothing out the top.
Very carefully add the jelly batter over the peanut butter batter.
Place the cheese cake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheese cake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly. Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerate, loosely cover with plastic.
Carefully run a thin bladed knife around the edge of the pan. Pull out the pin.
Unmold the cake from the pan.
To make the ganache:
In a saucepan, bring the cream to a simmer. Remove from the heat and add the chopped chocolate and butter. Allow to sit for 2 minutes, then stir gently, until totally smooth.
Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
This video shows you how to make the ganache, pour it over a cake and decorate the sides.
Let the cake sit on the rack until the ganache has set up, about 45 minutes.
To decorate the sides see the above video.
Use a thin Bread Knife
When you cut into it, the peanut butter and jelly layers will reveal themselves.
Ingredients
Crust
- 20 whole Oreos
- 3 tbsp butter melted
- 2 tbsp sugar
- Pinch salt
Cheesecake
- 2 1/2 lbs cream cheese room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream
- 5 eggs
- 2 egg yolks
- 1/2 tsp salt
- 1 tsp vanilla make homemade vanilla
- 3/4 cup creamy peanut butter
- 1/2 cup jelly if you are using one that is pale, you may consider a drop of food coloring to perk up the color
Ganache
- 2 cups heavy cream
- 2 tbsp unsalted butter
- 1 lb semisweet or bittersweet chocolate finely chopped
Instructions
Make the Cheesecake
- Preheat the oven to 325°F.
- In a food processor pulverize the Oreos, butter, sugar and salt. Pour into the pan and pat flat with your finger tips, bringing the Oreo crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
- In a stand mixer, fitted with the Beater Blade, mix the cream cheese on low speed, scraping down the sides to make sure it is all smooth. Add the sugar and sour cream. Add the eggs one at a time, mixing well after each. Add the salt and vanilla.
- Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second. Place the pan on a baking sheet. Spread the peanut butter batter over the oreo crust, smoothing out the top. Very carefully add the jelly batter over the peanut butter batter.
- Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheese cake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly. Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerate, loosely cover with plastic.
- Carefully run a thin bladed knife around the edge of the pan. Pull out the pin. Unmold the cake from the pan.
Make the Ganache
- In a saucepan, bring the cream to a simmer. Remove from the heat and add the chopped chocolate and butter. Allow to sit for 2 minutes, then stir gently, until totally smooth.
Pour the Ganache
- Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
- This video shows you how to make the ganache, pour it over a cake and decorate the sides. Let the cake sit on the rack until the ganache has set up, about 45 minutes.
- Use a thin Bread Knife, dipped in a pitcher of hot water to cut the cake. When you cut into it, the peanut butter and jelly layers will reveal themselves.
I am going to bake Marmite Cheesecake with this Leuke Springform Pan! 😀
Well, first I’d try this! Then, Nigella’s tried and true clementine cake.
What a wonderfully sized pan. I will make an almond/coconut layered cake. dark chocolate ganache on top.
I would make a chocolate raspberry cheesecake. It is a favorite.
I am thinking a birthday cheesecake, as both my son and I have birthdays next week!
I would make a red velvet cheesecake for my Valentine’s Day party! What a great-looking piece of bakeware (and a great-looking cheesecake)!
A lemon blueberry cheesecake would be just one of many.
Although I don’t have much of a sweet tooth, I do love cheesecake so would like to try your recipe. I also have my own vanilla choco caramel cheesecake I’d like to try out in this cool looking mold!
Thanks for the recipe and the giveaway 😉
I would make a savory cheesecake with pesto, cream cheese, sundried tomatoes (like a pesto cheese ball) wrapped in provolone cheese!
I totally need one of these! I have a springform pan that is TERRIBLE and makes me angry every time I try to bake cheesecake. We make a lovely chocolate marble cheesecake for all the birthdays in my family. 🙂
I guess I would have to try the pb&j cheesecake, you’ve made it sound so good.
I look forward to using this silicone pan for our favorite chocolate cheesecake!
what a great pan! I love the idea of the 2 flavor PB&J cheesecake with chocolate crust. I’m tired of metal pans that constantly have to be replaced because of rust. I definitely would use the Leuke Springform for cheesecakes, of which I make many, as well as lemon tarts, a savory Torte Milanese and deep dish quiches. Thanks for sharing.
Beautiful color in the layers!. Great insperation on using different nut butters and jellys!!!
Ooooooohhhhhh, I would love to have one of these to bake my cheesecakes in! And I think I just might have to try *this* cheesecake. I can only hope it will work as well in my cheap metal springform!
So beautiful! And I love your videos! I baked an orange cake in my metal springform pan the other day and pinched my finger when I sealed it with the clasp. This springform pan would be painless!
Well, I would make this PBJ Cheesecake. It looks amazing! 🙂
If I were to win one of these Leuke Springform pans I would first have to try your beyond tempting PB&J Cheesecake with Poured Ganache. I would also have to use the Gelato machine and put together some homemade icecream cakes 😉
The last time used a silicone bake ware was almost 5 yrs back. Didn’t like the wobbly ware and poked a hole right through while checking for doneness. The springform version sounds interesting. If I win one, I would try baking a classic newyork style cheesecake. Thanks for hosting the giveaway.
What a great recipe! Anything with peanut butter works for me!
What a beautiful cheesecake! I’d bake a strawberry cheesecake in one of those lovely pans 🙂
Brownie cheesecake!
I made SprinkleBakes’ amazing Deep-Dish Banoffee Pie this weekend, and a new pan sounds like EXACTLY the excuse I need to make it again.
I’d use the springform pan for baking cheesecake in it or using it to make an ice cream cake!
Well, I’d certainly like to use it to bake this fabulous looking cheesecake! But also, I might use it for some good coffeecakes!