Decadent and delicious! This fairly easy pb&j cheesecake recipe will be a treasured recipe once you taste it. It is so creamy and delicious. Enjoy!
- For the crust:
- 20 whole Oreos
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- Pinch salt
- For the cheesecake:
- 2 1/2 pounds cream cheese, room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream
- 5 eggs
- 2 yolks
- 1/2 teaspoon salt
- 1 teaspoon 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)
- For the ganache:
- 2 cups heavy cream
- 2 tablespoons unsalted butter
- 1 pound semisweet or bittersweet chocolate, finely chopped
- – See more at: http://blog.cookingchanneltv.com/2013/02/21/peanut-butter-jelly-cheesecake/?soc=fb#sthash.Bk3TP5hC.dpuf
- Making the cheesecake:
- Preheat the oven to 325°F.
- In a food processor pulverize the Oreos, butter, sugar and salt.
- Pour into a 9-inch spring-form pan and pat flat with your fingertips, 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 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 cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will soufflé 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. Un-mold the cake from the pan.
- To make the ganache:
- In a saucepan, bring the cream to a simmer. Remove from the heat, 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.
- Let the cake sit on the rack until the ganache has set up, about 45 minutes.
Source with Full Images for each of step can be seen at CookingChannelTV.com
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