Growing up, I had peanut butter and jelly sandwiches almost every day. My dad always packed it in my lunch, and I practically never got tired of it.
Now that I’m an adult, I don’t make peanut butter and jelly as much as I used to, but every once in a while, I still want one. Sometimes I crave the flavor, but I want something a little more.
So bring back your childhood while still incorporating your chef skills. Make a peanut butter and jelly cheesecake!
This recipe was made by Sarah Carey with Martha Stewart‘s Everyday Food. Here’s how to make it.
What you’ll need is:
- 6 tbsp. unsalted butter, melted, plus more, softened, for brushing.
- 2/3 cup unsalted roasted peanuts
- 1 tsp. kosher salt
- 1 cup creamy peanut butter
- 4 large eggs, at room temperature
- 1 cup jelly (she uses Concord grape, but I used strawberry!)
- 14 graham crackers (3″x5″), broken into pieces
- 2 lbs. cream cheese, room temperature
- 1/3 cup…
To make it, start by preheating your oven to 350 degrees F. Brush a 9×13″ baking dish with butter.
Finely grind the crackers in a food processor, then add melted butter, peanuts, and…
You’re gonna love this. Enjoy!