This strawberry-infused, peanut butter crust cheesecake is topped with a melty fruit preserve, homemade peanut brittle, and fresh berries for some serious PB & J vibes. You can even pack it for lunch if you want to! Refrigeration required.

Quick Info

⏱️ 65 min • 🍽️ 8 servings • ⭐ 87%

Nutrition

549 cal • 16g protein • 52g carbs • 33g fat

Tags

[Vegetarian] • [Desserts] • [Lunch] • [Snacks] • [Indigenous] • [Keto] • [Low-Sugar] • [Meal]

Ingredients

• Nonstick cooking spray, for greasing
• 1 4.8-ounce sleeve of graham crackers
• 1½ cup roasted, salted peanuts
• ¼ cup brown sugar
• 1 tablespoon unsalted butter, melted
• 3 tablespoons creamy peanut butter, melted
• 3 8-ounce packages of cream cheese, room temperature
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons lemon juice
• ¼ cup freeze dried strawberries, finely ground
• Hot water, for water bath
• ¼ cup water
• ½ cup sugar
• 1 cup roasted, salted peanuts
• ½ cup strawberry preserves, melted
• 3 strawberries, halved

Instructions Preview

1. Preheat the oven to 350°F (180°C).
2. Make the crust: Grease a 7-inch (17 cm) sp…
3. Add the graham crackers to a food processo…

…and 18 more steps

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Recipe by: Breana Jackson, Tikeyah Whittle • From: Tasty