Peanut Butter And Jelly Cheesecake, Peanut Butter Chocolate Martini, and Margo’s Got Money Troubles

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 2 tablespoons granulated sugar

For the Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3 large eggs
• 1/2 cup heavy cream

For the Topping:

• 3/4 cup jelly or jam (strawberry, raspberry, or grape work well)
• 1 tablespoon water
• 1/4 cup chopped peanuts (optional, for garnish)

---

Instructions

Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
• Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.
• Bake the crust for 10 minutes, then set aside to cool.

Make the Filling:

• In a large mixing bowl, beat the cream cheese, peanut butter, and sugar together until smooth and creamy.
• Add the vanilla extract and mix well.
• Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
• Finally, add the heavy cream and mix until smooth.

Bake the Cheesecake:

• Pour the peanut butter filling over the cooled crust, smoothing the top with a spatula.
• Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for an hour with the door slightly ajar.

Prepare the Topping:

• In a small saucepan, heat the jelly or jam and water over low heat until smooth and pourable.
• Allow it to cool slightly, then pour it over the cooled cheesecake, spreading evenly.

Chill the Cheesecake:

• Refrigerate the cheesecake for at least 4 hours, or until fully set.

Serve:

• Before serving, run a knife around the edges of the pan to release the cheesecake.
• Garnish with chopped peanuts, if desired.
• Slice and enjoy!