Peanut Butter And Jelly Cheesecake Diabetic Recipes

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes. Cool completely.
• Beat cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add milk; mix well. Pour over crust.
• Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Stir jelly until smooth; spread over cheesecake. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 325. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
• In a mixing bowl, add the graham cracker crumbs, peanuts, sugar, and melted butter. Stir until the butter coats all the crumbs.
• Press the crumbs evenly into the bottom of the prepared pan.
• Place in the oven and bake for 15 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
• In a large mixing bowl, add in the cream cheese and peanut butter. Beat with a hand mixer on medium until smooth.
• Add the granulated sugar and brown sugar and beat until completely incorporated. Scrape the sides and bottom of the bowl.
• Add in the vanilla extract and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
• Add in the sour cream and heavy cream. Beat until incorporated.
• Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
• Pour the cheesecake filling on top of the crust.
• Add the strawberry jam into a disposable piping bag or storage bag. Cut a hole in the tip big enough to push bits of strawberry through it. Push the piping bag into the cheesecake batter and squeeze jam into the cheesecake. Repeat until the jam is all piped into the cheesecake.
• Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
• Place in the oven at 325 degrees and let bake for 1 hour 45 minutes to 2 hours or until done. The top of the cheesecake will be brown. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
• Add the jam into a small mixing bowl. Stir the jam until it loosens up and will easily spread. Spread the jam on top of the cheesecake.
• Add the peanut butter into a small microwave-safe bowl. Microwave for 15 seconds and stir. This will thin the peanut butter out. Add the peanut butter into a disposable piping bag/sandwich bag. Cut a small hole into the piping bag/sandwich bag. Drizzle the peanut butter on top of the strawberry jam.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Making the cheesecake:
• Preheat the oven to 325 degrees F.
• In a food processor pulverize the chocolate sandwich cookies, butter, sugar and salt.
• Pour into a 9-inch springform pan and pat flat with your fingertips, bringing the cookie crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
• In a stand mixer, fitted with the beater blade, mix the cream cheese on low speed, scraping down the sides to make sure it is smooth. Add the sugar and sour cream.
• Add the eggs and yolks one at a time, mixing well after each. Add the salt and vanilla.
• Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second.
• Place the pan on a baking sheet. Spread the peanut butter batter over the crust, smoothing out the top.
• Very carefully add the jelly batter over the peanut butter batter.
• Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheesecake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly.
• Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerator, loosely cover with plastic.
• Carefully run a thin-bladed knife around the edge of the pan. Un-mold the cake from the pan.
• To make the ganache:
• In a saucepan, bring the cream to a simmer. Remove from the heat, add the butter and chopped chocolate. Allow to sit for 2 minutes, then stir gently, until totally smooth.
• Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
• Let the cake sit on the rack until the ganache has set up, about 45 minutes.
• To decorate the sides see the above video.
• Use a thin knife, dipped in a pitcher of hot water to cut the cake.
• When you cut into it, the peanut butter and jelly layers will reveal themselves.

DELICIOUS PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs, 5 tablespoons sugar, and butter in a bowl until combined. Press graham cracker crust into a 9-inch springform pan.
• Beat peanut butter and cream cheese together in a bowl until soft, about 1 minute. Add 1 1/4 cups sugar and flour and blend until smooth. Whisk in eggs until mixture is just blended; stir in milk. Pour mixture into crust.
• Bake in preheated oven until edges are puffed and surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, 45 to 50 minutes. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
• Heat the jam in a saucepan over medium heat until melted, about 3 minutes; pour over cheesecake. Refrigerate until completely chilled.

PEANUT BUTTER & JELLY CHEESECAKE

Steps:

• Stir cream cheese& peanut butter until blended and soft.
• Add pudding mix, milk powder and water.
• Mix well with a wire whisk (preferably).
• Blend in 1/4 cup Cool Whip.
• Spread mixture into piecrust and refrigerate.
• Stir grape (or any fruit) jam or jelly until soft.
• Blend in remaining 1/2 cup Cool Whip.
• Spread evenly over filling mixture.
• Sprinkle with chopped peanuts.

PEANUT BUTTER AND JELLY CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
• In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
• Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.

PEANUT BUTTER AND JELLY CHEESECAKE (DIABETIC)

Steps:

• In a large bowl, stir cream cheese and peanut butter with a spoon until blended and soft.
• Add dry pudding mix, dry milk powder, and water. Mix well using a wire whisk. Blend in 1/4 cup Cool Whip Lite.
• Spread mixture evenly into piecrust.
• Refrigerate while preparing topping.
• In a small bowl, stir fruit spread with a spoon until soft. Add remaining 1/2 cup Cool Whip Lite. Mix gently to combine.
• Evenly spread topping mixture over filling mixture.
• Sprinkle peanuts evenly over top.
• Refrigerate at least 30 minutes.
• Exchanges: 1-1/2 Medium-Fat Meat; 1-1/2 starch; 1 Fat.