Peanut Butter and Jelly is a staple in most children’s diets. In fact, I just read that Americans will consume billions, with a B, of sandwiches every year. I can believe it, since my kids picked it for lunch 9 out of 10 times, until very recently.
I’ve gone through what must be 100s of pounds of peanut butter and even more jelly. They’re certainly easy to make, which saved me lots of time in the mornings before school, but I felt a little guilty packing it for them EVERY day. I mostly dreaded other parents finding out that my kids ate the same thing over and over. In my head I wanted them to eat bento boxes, with carved vegetables and seaweed salad, but, it was their lunch, their choice and they loved PB&J. The truth is that I love it too; almost everyone does, if we’re honest. Here’s a peanut butter and jelly cheesecake that has all the fond memories of those childhood sandwiches, but it’s way more decadent and sophisticated.
Once in a while I find a new product that changes the way I cook and bake. I felt this way about the Silpat and the Microplane Grater when they first hit the restaurant kitchen scene. It was a eureka moment, since both saved time, money and provided results like nothing I’d used. This Lekue 9-Inch Springform Pan may be the coolest new toy in my kitchen. It is made by Lekue and uses the same technology as the beloved silicone mats. The base is made of ceramic, so it is lovely enough to serve on, which eliminates the need to remove the cake from the base. That, in itself, is brilliant, but the silicone also gives insurance that the cake will not stick to the sides, so there is no holding your breath as you remove it. I baked this cheesecake without a water bath. I need to test to see if it is waterproof, but that is asking a lot of a springform pan and I would continue to wrap the bottom in foil if I used it in water.
The pan is fantastic, but took some getting used to, because it is transparent and flexible. It has a pin (the black tab) that slides in and out to seal the pan to the base. You’ll see a better picture of the pin later in the post.
How to Make Peanut Butter and Jelly Cheesecake
See me make it step by step and find the full recipe at the bottom of this post.
Preheat the oven to 325°F.
In a food processor pulverize the Oreos, butter, sugar and salt.
Pour into the pan and pat flat with your finger tips, bringing the oreo 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 all smooth. Add the sugar and sour cream.
Add the eggs 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 oreo crust, smoothing out the top.
Very carefully add the jelly batter over the peanut butter batter.
Place the cheese cake 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 cheese cake 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 refrigerate, loosely cover with plastic.
Carefully run a thin bladed knife around the edge of the pan. Pull out the pin.
Unmold the cake from the pan.
To make the ganache:
In a saucepan, bring the cream to a simmer. Remove from the heat and add the chopped chocolate and butter. 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.
This video shows you how to make the ganache, pour it over a cake and decorate the sides.
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 Bread 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.
- 20 whole Oreos
- 3 tbsp butter melted
- 2 tbsp sugar
- Pinch salt
- 2 1/2 lbs cream cheese room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream
- 5 eggs
- 2 egg yolks
- 1/2 tsp salt
- 1 tsp vanilla make homemade vanilla
- 3/4 cup creamy peanut butter
- 1/2 cup jelly if you are using one that is pale, you may consider a drop of food coloring to perk up the color
- 2 cups heavy cream
- 2 tbsp unsalted butter
- 1 lb semisweet or bittersweet chocolate finely chopped
Make the Cheesecake
- Preheat the oven to 325°F.
- In a food processor pulverize the Oreos, butter, sugar and salt. Pour into the pan and pat flat with your finger tips, bringing the Oreo 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 all smooth. Add the sugar and sour cream. Add the eggs 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 oreo 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 cheese cake 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 refrigerate, loosely cover with plastic.
- Carefully run a thin bladed knife around the edge of the pan. Pull out the pin. Unmold the cake from the pan.
Make the Ganache
- In a saucepan, bring the cream to a simmer. Remove from the heat and add the chopped chocolate and butter. Allow to sit for 2 minutes, then stir gently, until totally smooth.
Pour the Ganache
- Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
- This video shows you how to make the ganache, pour it over a cake and decorate the sides. Let the cake sit on the rack until the ganache has set up, about 45 minutes.
- Use a thin Bread 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.
296 thoughts to “PB&J Cheesecake with Poured Ganache”
Well, I’d certainly like to use it to bake this fabulous looking cheesecake! But also, I might use it for some good coffeecakes!
I’d use the springform pan for baking cheesecake in it or using it to make an ice cream cake!
I made SprinkleBakes’ amazing Deep-Dish Banoffee Pie this weekend, and a new pan sounds like EXACTLY the excuse I need to make it again.
What a beautiful cheesecake! I’d bake a strawberry cheesecake in one of those lovely pans 🙂
What a great recipe! Anything with peanut butter works for me!
The last time used a silicone bake ware was almost 5 yrs back. Didn’t like the wobbly ware and poked a hole right through while checking for doneness. The springform version sounds interesting. If I win one, I would try baking a classic newyork style cheesecake. Thanks for hosting the giveaway.
If I were to win one of these Leuke Springform pans I would first have to try your beyond tempting PB&J Cheesecake with Poured Ganache. I would also have to use the Gelato machine and put together some homemade icecream cakes 😉
Well, I would make this PBJ Cheesecake. It looks amazing! 🙂
So beautiful! And I love your videos! I baked an orange cake in my metal springform pan the other day and pinched my finger when I sealed it with the clasp. This springform pan would be painless!
Ooooooohhhhhh, I would love to have one of these to bake my cheesecakes in! And I think I just might have to try *this* cheesecake. I can only hope it will work as well in my cheap metal springform!
Beautiful color in the layers!. Great insperation on using different nut butters and jellys!!!
what a great pan! I love the idea of the 2 flavor PB&J cheesecake with chocolate crust. I’m tired of metal pans that constantly have to be replaced because of rust. I definitely would use the Leuke Springform for cheesecakes, of which I make many, as well as lemon tarts, a savory Torte Milanese and deep dish quiches. Thanks for sharing.
I look forward to using this silicone pan for our favorite chocolate cheesecake!
I guess I would have to try the pb&j cheesecake, you’ve made it sound so good.
I totally need one of these! I have a springform pan that is TERRIBLE and makes me angry every time I try to bake cheesecake. We make a lovely chocolate marble cheesecake for all the birthdays in my family. 🙂
I would make a savory cheesecake with pesto, cream cheese, sundried tomatoes (like a pesto cheese ball) wrapped in provolone cheese!
Although I don’t have much of a sweet tooth, I do love cheesecake so would like to try your recipe. I also have my own vanilla choco caramel cheesecake I’d like to try out in this cool looking mold!
Thanks for the recipe and the giveaway 😉
A lemon blueberry cheesecake would be just one of many.
I would make a red velvet cheesecake for my Valentine’s Day party! What a great-looking piece of bakeware (and a great-looking cheesecake)!
I am thinking a birthday cheesecake, as both my son and I have birthdays next week!
I would make a chocolate raspberry cheesecake. It is a favorite.
What a wonderfully sized pan. I will make an almond/coconut layered cake. dark chocolate ganache on top.
Well, first I’d try this! Then, Nigella’s tried and true clementine cake.
I am going to bake Marmite Cheesecake with this Leuke Springform Pan! 😀
I would use it to make your pb&j cheesecake. It looks wonderful!!!
I would likely make a lemon cheesecake – something I’ve always wanted to make but always chickened out! 🙂 Thanks for the opportunity! ♥
I’d make a chocolate cheesecake!
I would make your delicious pumpkin cheesecake (with brittle!!). I also want to try to make an ice cream cake, which the easy release would be ideal for.
That looks fantastic! In addition to trying your PB&J cheesecake, I’d use that pan to bake a lemon tart. 🙂
apple pie cheesecake–i’ve had the idea in my head for a long time!
I would bake this cheesecake first. Then I would bake some goodies for Passover like Schaums torte.
I have been craving my Boston cream cheesecake recipe lately. It would be perfect to test in this new pan!
hmmm…i’d try this cheese cake first! it sounds wonderful! i think the pan would be great for a quiche – i always wish mine were deeper!
Ooh I would bake your pbj cheesecake to begin with cuz it sounds super delish!!! Then a Nutella cheesecake for my boys!!!
Flourless chocolate cake or a upside down cake….
Wow! I would make this cheesecake – your pics are incredible. I really enjoy your recipes!!
Umm this! I will make your peanut butter and jelly cheese cake in it! 😀
I have trouble making perfect cheesecakes; they never come out quite right. This pan might be the solution! I would so love to try your amazing looking and sounding PB&J recipe using a Leuke Silicone Springform Pan. Thanks for the giveaway!
We’ve got this no-bake strawberry cheesecake that sounds good. It may sound good because it sounds like summer too 😉
I’ll use it for baking red velvet and cheesecake cakes for my red velvet and cheesecake cake (a layer of cheesecake between 2 red velvet layers). The cake is one of the best, therefore gets made a lot for my friends and family.
Since I just pinned this awesome looking cheesecake to my Pinterest board, looks like this would be exactly what I would bake!
I would bake my favorite New York Cheesecake recipe in it. This type of pan is perfect for the RV oven !
What a cool way to make a cake? The frosting is super shiny. Love it!
I love this pan – wonderful design! I would use it for a deep dish pumpkin pie I’ve been eyeing! And a lovely lemon cheesecake. Thanks!
I love to bake. I can think of lots of people I could make cheesecake for too! I’ve never had jelly in my cheesecake before.you ate very creative!
Cheesecakes of every flavor imaginable and ice cream cakes!!
Zoe…. I go to your website for incredible recipes. So far I have made five desserts that were fabulous! Thank you for all the passion you put into your baking. Your photographs and easy instructions are fantastic (especially for some of the harder techniques) 😀
I don’t have any springform pans, so winning one would be SWEET. Geez, I don’t even know what I would start with….some sort of decadent chocolate cheesecake for sure. 🙂
This is the most amazing springform pan I’ve ever seen! If I win, I’m making this PB&J caked immediately!
Oh I just LOVE the idea of a silicone springform! I love making cheesecakes!!!
I will make a pumpkin cheesecake!
oh…I would love to try out that pan! definitely cheesecake!
I plan on making cheesecake, for sure.
Besides the cheesecake above I would bake my favorite egg bake in a hash brown crusted shell. It requires a good springform pan!
I’d love to use this pan to cook a peanut butter-chocolate-cheese cake recipe that I’ve bookmarked for AGES!
Cheesecake is my favorite dessert! I would make a Cafe au Lait cheesecake.
Lovely post! I would use it to make this cheesecake. It sounds perfect.
I would love to try your pb&j cheesecake in this silicon springform pan.
I would love to try this silicon springform pan when making a butter cake topped with fresh fruit.
First order of business would be to recreate my very first cheesecake from way back in grad school, cobbled together from several recipes; Twice Maple Cheesecake. A pecan-graham crust with maple cheesecake filling and a maple glaze.
I will use it to make my Irish Whiskey Cream Chocolate Mousse Cake. I will be happy to share the recipe if I am a winner!
Wow that really looks like a cool pan to use. I also would bake a Cheesecake in it or a German Puff pancake.
I would love to bake my grandmother’s baked rice pudding. Very Scandinavian.
YUM! I’ll probably skip the jelly and make a peanut butter cheesecake with a chocolate ganche. It’s making my tummy rumble!
I would try anything in this pan. It’s always fun to experiment.
Cheesecake, of course! A white chocolate cheesecake topped with salted caramel, to be specific. Yummy!
Cheesecakes are my favorite dessert to bake! Cheesecake with homemade caramel sauce.
Yum! I might just have to make this cheesecake…
you had me and PB&J, then you went ahead and sealed the deal with an Oreo crust. WELL PLAYED.
My Gramma and I’d make a pumpkin cheesecake with gingersnap crust in this guy — a Thanksgiving tradition!
I would use this pan to bake the mint cheesecake for my daughter’s birthday, which is 2 days after St. Patrick’s day.
this cheesecakes looks so fantastic. i would love to test out this pan with some oreo cheesecake!
I love your recipies, thank you so much !!!
Cheesecake. I’d start with a turtle cheesecake. No, Oreo. No, the PBJ one you demoed….I don’t know!
Irish Cream Cheesecake!
I would love to bake any cheesecake in this pan, but would especially love to try my cheescake kugel in this or even just use it for a delicious ice cream cake!
I have always wanted to make a triple layer mousse cake for my husband!
I would bake this cheesecake – our fans chocolate & peanut butter
Oooh, I would definitely bake some kind of cheesecake – probably an oreo one! This recipe looks awesome, but I’m allergic to peanuts 🙁 i wonder if a soy nut butter substitute would bake up the same way…?
Cheesecake for my husband. Also, I’m seriously drooling now!
I would probably make a cranberry cheesecake.
Your dual layered cheesecake looks wonderful. I happen to love cheesecake and my favorite cheesecake so far is a Brownie Latte Cheesecake – brownie layer on the bottom and coffee-flavored cheesecake on top. Yum! I also think this pan would work great for making an authentic Appeltaart which is a Dutch apple pie-ish recipe.
Btw, my Brownie Latte Cheesecake post can be found here: http://hanaaskitchen.blogspot.com/2012/01/brownie-latte-cheesecake.html
I know the perfect rasberry cake for that pan. Great giveaway.
I will use the Leuke Silicone Springform Pan to make a pumpkin cheesecake!! Heaven, pure heaven.
I would make this “pasta pie” I’ve been dying to make (but haven’t, since I don’t own a springform pan at the moment) and then do a peanut butter cheesecake for dessert.
Any cheesecake that does NOT include sour cream. 🙂
Absolutely Brilliant! Can’t wait to try this.
Always interested in new products that make a neat foodie package!
I’ll use it to make cheesecake for the first time!
I’d make this cake! We love PB&J and I just bought 6 packages of Philly cream cheese on sale last night. As always, thanks for all of the awesome recipes and being so responsive to comments!
I believe I’d use this wonderful pan to bake this incredible pb&j cheesecake!!
My 5 year old son would LOVE that cake!
Tres Leches Berry cheesecake plus coffeecakes
The PBJ cheesecake looks amazing
Key Lime Cheesecake when the weather warms up. Thanks.
I often make a chocolate chip cheesecake for parties. Would love to see how it turns out in a silicone springform. Plus I have a soft spot for PB&J. The recipe looks awesome!
I would make the Tiramisu cheese cake I made a few times when I have borrowed a cheesecake pan.
I would make a Twix cheesecake…..shortbread crust, layer of caramel, chocolate cheesecake, and caramel frosting. Something I came up with for my nephew’s birthday 🙂
This looks terrific! I would probably use this pan to bake my family’s favorite and über sinful eggnog ginger snap cheesecake that drops us into a heavenly food coma around the holidays. Thanks for the great videos Zoe!!
CHEESECAKE! I’ve been experimenting with them and my oven on my blog.
This looks luscious, tasty and beautiful. Like a Reece’s in it’s wildest dreams!
This looks like the perfect cheesecake pan to make my white chocolate cherry or Black Forest cheesecake! Love your video, will surely pass this on and post everywhere!
Look forward to trying my chocolate cheesecake in the pan. Never seen one like it!
Oh I will absolutely have to use my new springform pan (fingers crossed) for the pb&j cheesecake–I’m usually a cheesecake purist, but this looks too scrumptious not to try!
A classic New York cheesecake!
A PB&J Cheesecake, of course! Oh, My!
After this post, is there really any competition? I’d make this cheesecake, for sure!
Oh how nifty! Hmmmm… I think I’d try making a flourless chocolate torte. 🙂
I would certainly start off with this cheesecake! After that, I might try a triple layer chocolate mousse!
Hard to say, regular cheesecake is yummy, but this PB&J cheesecake looks so yummy!
If I win, I’d make the PB&J Cheesecake….it looks delicious!
This cake looks absolutely delicious and I do not even like PBJ. However I like cheesecake and wuld love to try it wit this new springform pan. Thank you
I make a Country Ham cheesecake that is great appetizer for a crowd. This pan would be perfect!
I would make the peanutbutter jelly cheesecake because they are my favorites.
Thank you for the giveaway… I would like to bake what you just shared in here, that looks too good and different but if I win this I will give this to my friend in US of A
Hmmm…maybe coconut cheesecake to start? Not sure what I’d bake in it, but if it’s as useful as a silpat and microplane zester, then I’ll definitely love it! Thanks for the opportunity!
PB & J, lovely idea translated into cheese…caaake! I make a peanut butter pie w/ cream cheese. Love to win the silicone springform pan
… a decadent cheesecake with fruit topping
More cheesecakes, of course!!!
That cheesecake looks amazing!!
I just made a lemon cheese cake with lemon curd which was heavenly but for just two people it is way to much I realy could use that smaller one to make a key lime cheese it would be just the right size for us
OK um, firstly, this cheesecake is my NEW FAVORITE THING. So much yumminess! And secondly, I’d definitely use it to bake this cheesecake or my great-grandma’s Black Forest Cherry Cake. Thanks for the giveaway!
The first thing I would make is this. Absolutely, this.
And then I’d make a New York style cheesecake.
Thanks for the opportunity! 🙂
I would try making a chocolate mouse cake in this pan.
This cheesecake looks SO decadent and delicious! I know if I made it for my boyfriend he would swoon – I’m thinking it might be just the ticket for Valentine’s Day. The other day I was thinking of making this Orange-Almond Cake (http://www.marthastewart.com/343647/orange-almond-cake) to use up all the extra navel oranges I bought on sale, but then I realized I had no springform pan to bake it in! I would be a very happy camper if I won and then I could bake both cakes!
Ooey Gooey Butter Cake!
The real question is what wouldn’t I bake in it lol. I would start with a chocolate mousse cheesecake with ganache recipe that I found on pinterest awhile back. Oh do I miss it. And then I would have to make follow it up with this PB&J Cheesecake. It sounds so yummy!
Hi Zoe, I would try making a baked apple dessert that is much like a deep dish apple pie. The recipe comes from a Junior League cookbook. The last time I made the recipe, the ingredients seeped through the crust and out of my springform pan…huge mess! This pan might just be the answer.
I would go for it, and try your recipe for this lovely PB & J cheesecake
This baking pan looks fantastic. I would love to make a flourless chocolate cake. Love your blog!
I don’t live in the US, but I love your desserts. They look beautiful and very doable.
What a perfectly stunning cake, Zoe! Wow! And perfect ganache! I grew up eating pb & j sandwiches all the time and well on into adulthood, only stopping when I moved to France (no grape jelly and it was years before I could buy a jar of Skippy at a reasonable price). But oddly enough, my (French) sons won’t eat them. This gorgeous cheesecake, on the other hand, would be so much easier to get them to eat. This silicone springform pan is strange and wonderful…. fascinating! What would I bake in it? A flourless chocolate cake or I’ll repeat my chocolate-chestnut fondant but adding Cointreau and orange zest to it this time.
btw I will be in the US at my mom’s in April! And hoping I’ll see you at IACP SF!
Cheesecake, cheesecake, cheesecake!
Well, cheesecake, of course, but I think many fruit upside down cakes would do well in that pan too….
I’ll start by making your cake. I’ve been needing an excuse
To make ganache and now I’ll have one.
I would use it for cheesecakes. This cheesecake recipe is definitely on my list to try.
I’d bake a New York style cheesecake
I’d probably make a cheesecake.
If I won the Leuke Silicone Springform Pan I would definitely bake this Pb&J Cheesecake you posted; what’s not to love about the perfect combo of Pb&J? I would also want to make this wonderful looking Cinnamon Roll Cheesecake (http://www.the-girl-who-ate-everything.com/2012/10/cinnamon-roll-cheesecake.html).
I’d start by making my REAL NY cheesecake with a cookie crust – any cheesecake with a graham cracker crust may be delicious, but it is NOT an authentic NY cheesecake!
I would make a savory salmon cheesecake.
Cheesecake of course! Starting with this one.
I’ve been itching to make cheesecake again–my springform pans got lost when I moved last and I haven’t replaced them yet!
Definitely ready to try a new product; I would bake Florentine Cheesecake in my new pan. Thanks for the chance to win. Finger’s crossed!!
Not gonna lie…cheesecake. Only cheesecake. Brownie cheesecake, Raspberry cheesecake…yum!
I would bake this cheesecake for my husband’s birthday
There is a chocolate mint cheesecake doing battle with a vanilla caramel cheesecake. The winner will meet its fate on the end of my fork. And, Z, may I just say that this springform is a TOOL, not a toy! TOOLS are necessary! Toys are frivolous. This a TOOL! WANT!!
I will definitely make the PBJ cheesecake. Yum – looks great.
What a gorgeous post! I’d bake a layer for one of my cheesecake cakes!
Your cake looks stunning, as usual!
If I were to win this neat pan, I would make a Tiramisu Cheesecake. It would combine 2 of my all-time favorite desserts! A wonderful crust of graham crackers and butter (I’m a traditional girl) followed by some ladyfingers, with the cheesecake layer being a mix of mascarpone and cream cheese. A layer of chocolate ganache on top and some pretty swirls of coffee whipped cream adorning the top! That would be a dream come true!
Pumpkin cheesecake with a gingersnap crust
I’d make that cheesecake, for sure!
I would make my husband his favorite chocolate cake 🙂
I would love to have this pan – endless varieties of cheesecake beckon (and they must be shared with Zeke and Mellissa and Tom and Dan and Christine!!)
I’ve always been hesitant to make a cheesecake, but I would definitely attempt to make a peanut butter chocolate cheesecake.
I make lemon cheesecake & apricot cheesecake. Would really love it if turns out to be waterproof.
Awesome cake Z..I like how you can see through this pan so you can do layering of different flavors and see it. I would like to do a layered red velvet cheesecake with several coats of ganache.
I didn’t get birthday cake this year, and I have been wanting to do the Italian ricotta cheesecake. This would certainly help accomplish both those tasks !
I would make a pumpkin cheesecake with a gingersnap crust and the chocolate ganache topping.
I would love to have this pan! I would make my favorite neopolitan cheesecake, which could definitely benefit from a ganache.
When I selected play – all I could see was a video about apple pie and no ganache 🙁
I think I’d make my mom’s plum kuchen. It works so well in a spring form. Your cheesecake looks divine!
I would make a gingerbread cake I’ve been craving. And then this cheesecake because it’s awesome.
I will definitely bake your cheesecake in it. What a great tool!
This pan would be great! I’d make cheesecakes, beginning with this pbj cheesecake!
Olive Garden had a Ghiradelli Cheesecake years ago. I’ve wanted to try to duplicate it but the topping had me stumped. I think you’re recipe was exactly what I was looking for. Thank you!
i would use it to make a tres leches cake with bavarian on top
wow this looks fantastic, to start with I would try this recipe, but have been doing more and more of the cheese cakes you post – started with the Bourbon Pumpkin and each has been a hit with family and friends.
Cheesecake….and probably one of your recipes!
chocolate brownie cheesecake, caramel cheesecake, raspberry cheesecake, cheesecake, cheesecake, this looks really super awesome and i have always had my own favorite cheesecake pans but this looks better
I would use this pan to bake that hazelnut cheesecake that you baked for the cooking channel…YUM
definitely a brownie batter topped with cheesecake and raspberries!!
I would use it to bake this cheesecake (I love PB & J!) and also my favorite lemon cheesecake.
I would bake a wonderfully dense New York Cheesecake in it.
This pan would be wonderful for baking my favorite cheesecake recipe lovingly shared by an old friend. Thanks for such a great give-away!
I would bake my great Aunt Sarah’s cheesecake recipe in one of these fine Leuke Silicone Springform Pans.
i will bake a NY cheesecake in it… and then top it off with a can of cherries, my fave. 🙂
I would use the pan to try your beautiful PB&J cheesecake. I will definitely try it with the pan or with my own springform pan :))
Peanut butter torte from Dorie Greenspan for my boyfriend’s birthday!
I would use it to make a tres leches cheesecake!
ny cheesecake with cherries!!
I would use it for ice cream cake for my son’s 6th birthday in August, and for ginger grapefruit cheesecake for mothers day.
Oh my . . . I would probably try my classic NY-style cheesecake recipe first – it is almost too good. But your pb&j version would definitely be on the list – sounds like such fun! Thanks for the contest.
Key Lime cheesecake or strawberry or banana or one topped with lemon curd or any other cheesecake that I can come up with!
I would make a new york style cheesecake, my favorite!
I would totally make this. You have such creative cheesecakes.
What a nice pan to giveaway. I would bake my family’s favorite, a Japanese Cheesecake in this pan. 🙂
Your stripy mint cheesecake!
I am currently obsessed with this flourless chocolate cake/soufflé thing I am working on. A spring-form pan that it doesn’t stick to would be a game changer!
I would absolutely love to make this cheesecake in such a wonderful pan! I, in fact, have not yet been able to buy a similar pan to make cheesecake even though I have always wanted to. I am a relatively new baker having recently moved out on my own, but I enjoy baking for the people around me so much!! : )
I am loving citrus right now and would like to make a Key Lime Cheesecake or maybe a Meyer Lemon tart or cheesecake.
I will bake a chocolate mousse cheesecake that I am wanting to try for Valentine’s Day!
I’ve had my eye on a classic NY cheesecake recipe for some time, just waiting around for me to actually get the requisite pan!
I will bake a savory cheesecake made with goat cheese.
I love making cheesecakes and this springform looks like it would help them come out looking fantastic. Can’t wait to try it.
I’d make my favorite… bourbon pumpkin cheesecake! (although, i’d probably try this recipe, too! it looks delicious!)
I would prepare my favorite kahlua cheesecake. Yum!
Your cheesecake in that very cool looking pan. That PB&J cheesecake is right up my sons alley.
I’d bake a coffee cake with loads of streusel topping!
I would love to try this cheesecake, of course, or maybe a red velvet cheesecake!
GORGEOUS PAN and equally delicious looking dessert! I would love to make a Raspberry Double Chocolate Torte! Mmmm.
Oh cheesecake of course…why an awesome pan!
I can’t tell you how helpful your video is! I am just about to cover my cake with ganache 🙂 This cheesecake sounds and looks amazing! I would love to give it a try in the Leuke pan!
I would first bake my favorite, just plain new york cheesecake. yum
I enjoy experimenting with different flavors in my cheesecakes. This pan looks like it would be perfect since I could actually see how various fruits and other flavors mix and react in the batter.
This is my first time discovering your blog and I love it! If I won the springform pan, I would try baking an Italian with Eggplant and Pasta Incaciata (where the springform pan is key) or I would attempt this lovely, beautiful pb&j cheesecake. I love your ganache video. Thank you for sharing!
I’d bake a cheesecake! And this one seems like a good to do it in! Or a cake, for my friend’s upcoming birthday
Seeing as anything with PB is a favorite in my house, I would have to try making this yummy PB & J Cheesecake.
I love to make cheesecakes and it’s usually the request from my family for birthdays. Anything with peanut butter is also huge so this recipe will cover both for me.
I am going to try your recipe this weekend for a potluck we are going to, it looks delicious. Delicious. If I win, the first thing I’d make would be a Chocolate Strawberry Torte. 🙂
nice post and video!!
Pumpkin cheesecake with espresso topping would be my cheesecake of choice to bake in the new pan. thanks!
I would try this Cheesecake it looks Amazing !
I’d bake this cheesecake in it! 🙂 Looks amazing and delicious!
I would make a 3 layer cheesecake.
This PB&J cheesecake is definitely the first thing I would bake in that awesome pan. I am going to be dreaming about this.
LOVE to have one of these. Starting to teach my darling granddaughter to bake, and I think this would help her see all of the various levels of the cheesecakes while we build them!
Never heard of a silicon springform pan before, but I’d sure love to test it out. An ice cream cake would be a great way to break it in, I think…
I would love to win a new Leuke Silicone Springform pan so that I could bake this lovely looking cheesecake and, my favorite, a carrot cake!
I have a chocolate torte that would fit the bill. The Idiot Cake. Google search for it.
I would love to have this spring form pan to bake my yearly Valentine’s day cheesecake.. an old true and tried recipe.. the one from the Argo Corn Starch box. Just love it!
I love any thing pb & j! Looks delicious!
I’d certainly try this recipe – looks so yummy. Thanks.
Wow, a springform that doesn’t leak? I haven’t had one of those in ages. I would bake Marion Cunnjngham’s cocoa cake but would first try this gorgeous PBJ cake. And my oven wouldn’t become a disaster.
Ohhhhh…pick just ONE thing to make in that beautiful pan? Impossible! I would make my favorite brownie cheesecake for sure. And Pumpkin cheesecake. I may even try an apple pie crumble….the possibilites are endless!
Loved the video on how to make the ganache. Now I know how to make a perfect topping for my cheesecake. Just found your blog, excited to be following you. Have a great weekend.
If I were to win, I think I might try one of my Swedish grandmother’s apple or almond cakes. Yum!!
A amazing pan to make a amazing cheesecake!!
I think I would have to make a caramel apple cheesecake and then this peanut butter and jelly cheesecake.
I will bake Zoe’s Cranberry-Raspberry Upside Down cake. It is so light with a beautiful almond flavor.
I would use it to make a cake filled with ice cream, an annual birthday tradition in my family. Looks more effortless than what I currently do to make sure the sides don’t stick.
I would use it to make my self a chocolate cheesecake and my husband a classic New York cheesecake. Both served with strawberries on top!
My little brother is highly allergic to nuts, so he only eats baked goods that my mom makes him. As she is not one to indulge in baking gadgets, she pretty much sticks to her good old bundt pan. I would love to win this for her, I think it would be enough to coax her into making something a little different for my brother. (I’ve also told her that I think a birthday cake is only legitimate if round, she says bundts are fine too. Back me up on this one!)
Can’t wait to make my G’mas cheesecake recipe…and embellish withLOTS of pecans, caramel and chocolate!
oh my gosh, i am drooling as i look at these pictures. this sounds so good! and the ganache on the cheesecake, oh my gosh, i need to eat this right now!
I would make your Cranberry-Raspberry Upside Down Cake. I made it once & it was such a big hit I will have to make it again.
I will make my signature dessert-Sticky toffee pudding in this Leuke Silicone Springform Pan
i would make chocolate raspberry cheesecake!
I’d make Alice Waters’ chocolate pave!
Both the cake and pan look awesome! I’d practice for Valentine’s Day by baking chocolate turtle cheesecakes!
Love your blog Zoe.
I’m in Minneapolis too!
If I had this pan, I’d use it to make a citrus and chocolate ganache ‘tart’ with brioche instead of pie crust.
Oh! It would have to be this PB&J cheesecake. It looks delish!
I’d make a deep dish quiche.
Oooooh wouldn’t my 4 yo grandson just LOVE Nonna to make this peanut butter and jelly cheesecake in this very cool new springform pan!
Love silicone pans! Did not know they made a springform! Would love to make my much-requested, famous-among-my-friends, cheesecake in it.
I have a wonderful New York cheesecake recipe I’d love to bake in this.
Would love to make a white chocolate Oreo cheesecake with that gorgeous pan!
I love peanut butter, but not jelly, so I would bake a plain peanut butter cheesecake in mine.
I would love to bake any version of a peanut butter cheesecake in it!
What a great recipe. I actually had a similar idea for National PB&J Day some time ago. My friends challenged me to celebrate the day with cheesecake (because I’m synonymous with cheesecake). Right now though I’ve been thinking Chocolate chip cookie dough cheesecake. And I’d love to try one of those pans!
Not a big fan of peanut butter which totally makes me (per my family) un-American, but this does sound delicious. Also, this is completely amazing tool! I was this excited when I found some small silicon panna cotta molds, it changed everything could completely see how this could revolutionize cheesecakes.
What a gorgeous looking cheesecake and what an awesome pan!
I would go the savory route and make something like a stuffed-rigatone ‘pie’ .
I would make the lovely PB&J cheesecake as you have done. Who wouldn’t love PB&J covered in chocolate! My Oh My!
I’m thinking Tres Leches… yum!
Zoe, what is the decorations you put on the cake at the end of the video? Look interesting.
They are candied hazelnuts. Here is the recipe: http://zoebakes.com/2011/02/08/chocolate-glazed-praline-cheesecake-with-candied-hazelnuts/
I will make my “renowned” Oreo cheesecake or maybe a savory cheesecake with a rye bread crust, or maybe … aargh! decisions! I know! a lemon curd cheesecake! well..?
This might be the first time that I have been seriously impressed by a cake pan. I would love to have one and would first use it make a dulce de leche cheesecake with shortbread crust and caramel whipped cream (and the cheesecake in this post soon after, yowza!).
I would absolutely make this PBJ cheesecake as well as other cheesecakes including my Meyer lemon cheesecake and your pumpkin cheesecake which I made last November in a traditional springform pan. I would also use this to make ice cream layer cakes. This is a brilliant new baking tool- silicone sides with a ceramic bottom. Thank you Zoe for your great blog.
Bailey cheese with oreo crust. I want to try that for a long time.
Yum! PB&j cheesecake! Definitely going to try this!
Lemon Cheese Cake, because it is my fave.
Oh, that is beautiful. The obvious thing to make in that pan is a cheesecake; maybe like this Louisiana Cheesecake: http://louisiana.kitchenandculture.com/recipes/creole-cream-cheese-cheesecake
Definitely the PB and J cheesecake – it looks divine and just right for my husband’s birthday
I have some friends with Celiac Disease who happen to love PBJ. I would love to make this cheesecake for them, but swapping out the Oreos for a gluten-free crust made with Chex. But I don’t have a good way to make cheesecakes, so I’d love a springform pan!
I will make my sister’s delicious Bavarian Apple Pie Torte! I might even make it more delicious than she does with the new springform pan!!
Ooooh — it could also be a mold for aspics, meatloaves, etc!
classic new york style with berries on top
A classic New York cheesecake with a thick sour cream layer on top
I would make a black forest cheesecake! I’ve never seen a pan like that and your cheesecake is beautiful!
I would love to win this springform pan to make all kinds of cheesecake! I usually borrow a friend’s pan when I just NEED to bake a cheesecake. But I would make them more often if I had one for my very own! My favorite so far was a lemon blueberry cheesecake I found when I had an abundance of blueberries. This past Christmas I made an eggnog cheesecake that was soooo good. But, I would try this pb&J cheesecake first!
Thank you for the opportunity!
Chocolate cheesecake with ganache topping. A showstopper that will satisfie even the most determined chocoholic!
Oh MY … I would HAVE to bake this PB & J Cheesecake!
What a gret job, im :O
Have to do this!! 😉
How is the jelly mixed into cream cheese batter? In liquid form?or?
hi 🙂 Could you explain me how you add the jelly to the cheesecake filling? I’m not sure that is 1/2 cup of one jelly powder mixed with hot water or maybe 1/2 cup of jelly powder without water, added directly to the cheesecake filling? I will be grateful 🙂
Oh, I am not familiar with jelly powder, but I need to find some. I was using regular jelly, which I just stirred and added it to the cheesecake batter.
Meg, are you perhaps referring to what Americans know to be Jell-O (a brand name) or gelatin dessert mix? What Zoë is using is what Americans know to be jelly: a clear, jelled product made with fruit juice, sugar, and pectin (usually). My UK friends use something called “jam sugar” to make it. Americans usually put jelly on toasted bread or crackers, or peanut butter sandwiches for children (of all ages). I hope this helps.
Following up my own comment to add that “jam sugar” is sugar that is already mixed with powdered pectin — you follow a recipe for measures of fruit and jam sugar. It’s been available in the U.S. (Kerr made it for a while) but isn’t commonly used here.
Thanks for your help:) I don’t know what you want to say by “regular jelly”. I’m from Poland, so we use different products.. In Poland we can buy the jelly – is similar to jelly-o , but we eat this for dessert , it’s in small pieces. But usually we make jelly at home by buying “jelly powder” f.ex: http://www.bangla.pl/zdjecia-dr-oetker-galaretka-rozne-smaki-up32028-2.htm .
We mix it with hot water, then we tip it into the dish and wait wait until it stiffens. It’s sth like the jelly, which “Bubbles” descirbed, but this jelly powder contains the gelatne and it needs only the hot water.
And that’s the point: I don’t know that Zoe adds this jelly liquid, only the powder or the pieces or big piece of “ready” jelly. We are from different countries and it’s a bit difficult to explain what I mean 😉 It’s a little complicated to show you clearly what I would you to know 😉
If you hava some photo of jelly, which Zoe used it will be perfect . Because I could understand better your product! 🙂
So sorry, What I had in mind is also called jam or preserves. This is what I had in mind: http://www.smuckers.com/products/group.aspx?groupId=1 You can use anything like this that is available to you. Please let me know what you call this product.
Ooo thank you very much! I understand know 🙂 I think that in Poland you can find this “jelly” under the name silimar to “jam” -now, I know what type of jelly it is 🙂 Sometimes one term is used in different situations and also the translation – meaning of the word “jelly” describes another thing than is used for the recipe, how wrote “Bubbles” is rather “jam sugar”.
Thank you Zoe! Now I can try your recipe 😉
Wonderful, I hope you enjoy the cheesecake!
Ahoj, Meg — jak sie masz? 🙂 — Dr. Oetker’s galaretka is like our Jell-O gelatin dessert. It is different from American jelly. Do you know what pektyna is? That is what makes the fruit juice thicken and jell to become the jelly we spread on toast. I invite you to look here, on my website: http://www.barbschaller.com/Saints_Preserve_Us%21_%282012%29/Entries/2012/6/17_Rhubarb-Strawberry_Jelly.html
and here: http://www.barbschaller.com/Saints_Preserve_Us%21_%282012%29/Saints_Preserve_Us%21_%282012%29.html .
I did it 😉 I have modified a little bit this recipe, I have changed oreos for other cookies and added our Polish typical ingredient. My jelly was brighter, but the flavor is fanatstic! I added to my blog 🙂 Aaaa, I had different “ganache”
I would like to add my photo but I don’t know how I can do it 😉
Thanks for recipe! 😀
That is fantastic, if you have a link to your blog, I’d love to see your cheesecake.
that’s link to my blog 😉
Your cake is lovely! 🙂
I have just put this cheesecake in the oven but it did go wrong. I I don’t know if I over mixed the ingredients but my mix was so runny that the flavours didn’t sit on top of each other so I had to swirl them together lol. Hopefully it will still satisfy my husband as it’s for his birthday. If you have any tips, and I always have this problem when I make cream cheese frosting too, and I’m an over whipper 🙁
Is the cream cheese so warm that it’s wilting when you pick it up? What brand of cream cheese are you using? Some may have more body than others.
I made 1/2 this recipe , for a smaller cheese cake . It turned out great . I added a swirl of strawberry jelly (also some pulverized freeze dried strawberries) and a swirl of peanut butter (that I warmed slightly) to the layers . The only detractor I would have loved your measurements to be in grams . Love Love all you do