Many people see the holidays as a time to indulge in all sorts of treats. I enjoy these goodies very much, but I haven’t spent much time making them. That’s why I decided to recruit my friend Erika to share a sweet recipe she makes during the holidays. As a newcomer to the family, Erika won over her boyfriend’s grandma with this PB&J Cheesecake.
I have to admit I was nervous to attempt a homemade cheesecake for the first time, but it turned out great! It’s creamy, rich and just the right amount of sweet. This creative spin on a popular dessert is perfect for any occasion. Happy holidays to everyone and thanks to Erika for sharing this scrumptious recipe!
- 1 cup graham cracker crumbs
- 3 tbsp white sugar
- 2 tbsp melted butter
- 1 1/2 (8 oz) packages of softened cream cheese
- 1 cup white sugar
- 2 cups peanut butter
- 3 tbsp flour
- 4 eggs
- 1/2 cup milk
- 1 cup berries of choice
- 2 tbsp sugar
Preheat oven to 325 degrees. Combine cracker crumbs, butter and sugar until it’s able to mold into a pie dish. Line the dish with the crust and bake for 10 min and set aside.
Combine and beat the cream cheese, sugar, peanut butter and flour together. Slowly mix in one egg at a time. Then blend in the milk. When the ingredients are blended well, pour the batter onto the pie crust. Bake in preheated oven for 10 min. Reduce the temperature to 250 degrees and bake for another 40 min.
While the cheesecake is baking, combine 1 cup of berries (I used a mix of raspberries and blackberries) and 2 tbsp sugar in a saucepan. Simmer for 10-12 minutes until a natural sauce forms and set aside.
After baking, I chilled the cheesecake in the fridge over night and poured the berry jelly topping over the cake right before serving.