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PB&J Cheesecake
  • Prep 30 min
  • Total 2 hr 0 min
  • Servings 10

Creamy and delicious cheesecake baked with traditional PB&J flavors in a Cinnamon Toast Crunch™ crust! ...MORE+ LESS-

Ingredients

Crust:

2
cups ground Cinnamon Toast Crunch™ Cereal
2
tablespoons sugar
1/4
teaspoon salt
5
tablespoons unsalted butter, melted

Filling:

16
oz. cream cheese, softened
1/2
cup sugar
4
large eggs
3/4
cup creamy peanut butter
1/2
cup sour cream
1/2
cup heavy cream

Garnish:

Chopped Peanuts
1/3
cup grape jelly, warm to drizzle

Steps

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  • 1
    Preheat oven to 350ºF. In a medium bowl, mix together ground cereal, sugar, salt, and melted butter. Press the mixture into the bottom and sides of a 9-inch springform pan or an 11-inch fluted tart pan. Bake the crust for 10 minutes.
  • 2
    In a medium bowl, beat together cream cheese and sugar until the mixture is smooth. Then add in eggs, one at a time, followed by peanut butter, sour cream and heavy cream. Mix well to combine.
  • 3
    Pour filling into baked crust. Turn oven down to 325ºF and bake cheesecake for 50-70 minutes until the filling is just set. If you use a wider pan (like an 11-inch tart pan) the cheesecake will be less deep and need less baking time. A taller cheesecake will need over an hour to set completely.
  • 4
    Remove cheesecake from oven and let cool for 15 minutes. Then remove it from the pan carefully.
  • 5
    Warm up grape jelly in the microwave until it’s thin enough to pour. Drizzle cheesecake with jelly and garnish with chopped peanuts. Slice and serve!
 

Nutrition Information

No nutrition information available for this recipe

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