You will most likely print this test kitchen favorite recipe to keep in your favorites stash. With a satisfying crunch to the crust and plenty of PB&J flavor and chocolate chips in the filling, it was a test kitchen favorite.

Source: Midwest Living

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Brie Passano

Recipe Summary

hands-on:
30 mins
total:
6 hrs 25 mins
Servings:
16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°. For crust, in a medium bowl, stir together crushed graham crackers, melted butter and 2 tablespoons sugar. Press graham cracker mixture onto bottom and 1 inch up sides of a 9-inch springform pan.

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  • For filling, in a large mixing bowl, beat cream cheese with a mixer on medium until light and fluffy, about 30 seconds. Beat in peanut butter, 3/4 cup sugar, the vanilla and salt until combined. Stir in eggs. Stir in chocolate chips. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan.

  • Bake until a 2-inch area in the center jiggles slightly when pan is gently shaken, 50 to 55 minutes. (Center may appear darker.)

  • Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving.

  • In a medium bowl, microwave jam until melted, stirring once, about 45 seconds. Add strawberries; toss to coat. Spoon over cheesecake.

Nutrition Facts

453 calories; total fat 28g; saturated fat 13g; polyunsaturated fat 4g; monounsaturated fat 8g; cholesterol 85mg; sodium 305mg; potassium 208mg; carbohydrates 44g; fiber 2g; sugar 33g; protein 8g; trans fatty acid 1g; vitamin a 502IU; vitamin c 12mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 28mcg; vitamin b12mcg; calcium 50mg; iron 1mg.

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