Peanut Butter Cheesecake With Grape Jelly Glaze Recipe Recipe

Name: Peanut Butter Cheesecake With Grape Jelly Glaze Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces (2 sticks) butter; 4 ounces 100% unsweetened chocolate, coarsely chopped; 21/2 cups sugar; 6 large eggs; 1 teaspoon vanilla; 11/2 cups all-purpose flour; 1 teaspoon baking powder; 11/2 teaspoons salt; 2 pounds (32 ounces) cream cheese, softened; 11/2 cups packed dark brown sugar; 1 vanilla bean, split in half with seeds scraped (discard pod); 5 large eggs, at room temperature; 11/4 cups smooth peanut butter (not natural-style); 1/2 cup heavy cream; 1/2 teaspoon salt; 1 cup grape jelly; 1 cup roasted peanuts; 1 cup seedless grapes; 12 Chocolate disks

Servings: persons

8 ounces (2 sticks) butter
4 ounces 100% unsweetened chocolate, coarsely chopped
21/2 cups sugar
6 large eggs
1 teaspoon vanilla
11/2 cups all-purpose flour
1 teaspoon baking powder
11/2 teaspoons salt
2 pounds (32 ounces) cream cheese, softened
11/2 cups packed dark brown sugar
1 vanilla bean, split in half with seeds scraped (discard pod)
5 large eggs, at room temperature
11/4 cups smooth peanut butter (not natural-style)
1/2 cup heavy cream
1/2 teaspoon salt
1 cup grape jelly
1 cup roasted peanuts
1 cup seedless grapes
12 Chocolate disks

1
Preheat oven at 325u00b0F. Line a buttered half sheet pan with parchment or foil. Set aside.
2
Put butter and chocolate in a heatproof medium bowl set over a pan of simmering water; stir until butter and chocolate are melted. Let cool slightly.
3
Whisk sugar and eggs in a medium sized bowl or in a bowl of an electric mixer. Add the vanilla and the melted chocolate mixture. Fold in the flour, baking powder, and salt until well incorporated. Pour batter in the prepared pan and bake for 20 minutes.
4
Prepare and set aside twelve 4-ounce silicone molds or disposable ramekins sprayed with non-stick spray.
5
In a medium bowl, beat cream cheese, vanilla bean seeds, and sugar till fluffy. Add eggs one at a time and beat until fluffy, about 3 minutes. Beat in peanut butter, heavy cream, and salt.
6
Use a pastry bag to pipe the mixture into the molds or ramekins. Bake at 250 degrees for about 30 to 40 minutes, until center is barely set. Let cool for an hour then refrigerate for another 4 hours.
7
Gently heat the grape jelly in a small saucepan until it is easily spreadable and smooth. Brush some of the liquid jelly across each plate. Cut the brownies into squares or rounds and place on top of the grape jelly stripe. Carefully unmold the cheesecakes and place on the brownie. Spoon or brush some of the grape jelly glaze on top of the cheese cake. Garnish with fresh grapes, roasted peanuts, and a chocolate disc. Serve immediately.

8566

kcal

Calories

365

Fat

1217

Carbs

135

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 ounces (2 sticks) butter, 4 ounces 100% unsweetened chocolate, coarsely chopped, 21/2 cups sugar, 6 large eggs, and more.

Yes, Peanut Butter Cheesecake With Grape Jelly Glaze Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Peanut Butter Cheesecake With Grape Jelly Glaze Recipe

How did you like this recipe?

Frequently Asked Questions