Peanut Butter and Concord Cheesecake

The nostalgic flavors of peanut butter and grape jelly are achieved with a fun flare in this delicious cheesecake recipe. Impress your guests and savor each bite when you mix up a perfect crumbly peanut butter crust filled with a classic cheesecake and topped with Concord glaze.

 

Makes 10-inch springform pan

Time: 1.5 hours and 3 hours of cooling

 

For the crust

1 3/4 C graham cracker crumbs

1/2 C creamy peanut butter

1/4 C sugar, divided

1 large egg

 

For the filling

3 (8-ounce) packages of cream cheese, softened

1 C sugar

1 C sour cream

1 tablespoon vanilla extract

3 large eggs

 

For the Concord glaze

1 C Concord wine

1 C sugar

 

Instructions

1. Heat oven to 325°F.
2. In a medium bowl, beat together graham cracker crumbs, peanut butter, sugar and egg with an electric mixer until smooth. In a 10-inch springform pan, evenly press the mix into the bottom and 1 inch up the sides.
3. In a large bowl, beat together cream cheese, sugar, sour cream and vanilla until smooth. Add eggs, one at a time. Continue beating until mixture is fluffy and then pour into crust.
4. Bake cheesecake for 1 hour or until the center is almost set. Cool for 1 hour on a wire rack and then refrigerate for at minimum 3 hours or overnight.
5. In a small saucepan, mix together wine and sugar until it begins to boil. Reduce heat to a simmer for 10-15 minutes or until the glaze begins to thicken. Remove from heat and allow glaze to cool completely before serving.
6. Drizzle glaze over the entire cheesecake or each slice before serving. Top with crushed peanuts for texture, if desired. Serve with a glass of Concord for an enhanced experience and enjoy!