Love peanut butter and jelly? Here is an ultra-creamy and rich dessert with the winning combination of sweet and salty.
Salted Peanut Butter Cheesecakes with Candied Cherries will remind you of your favorite childhood lunch, a peanut butter and jelly sandwich. The mini cheesecakes have a divine peanut flavor with a chocolate graham cracker crust. The candied cherries are the perfect garnish, shiny and plump in a thick syrup.
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Why You Will Love This Recipe
There are many reasons why this will be a popular dessert in your home.
- Salted Peanut Butter Cheesecakes with Candied Cherries have the perfect bite. You get sweet, salty, tart, and creamy all in one bite.
- This is a great recipe for entertaining. The recipe makes mini cheesecakes, which are easy to serve and eat while standing.
- This is a make-ahead-friendly recipe. Prepare the cheesecakes and cherries beforehand - they can be frozen 1-2 weeks ahead of your event. Thaw everything the day before you want to serve the dessert. Bring the cheesecakes to room temperature and top them with the cherries when you are ready for dessert.
- For an adult touch, add a couple of tablespoons of fruity bourbon.
Ingredients
Candied Cherries
- cherries - You can used fresh or frozen cherries. If using fresh, you will need to remove the pits. If using frozen, make sure the cherries are thawed and pitted.
- granulated sugar - The amout of sugar is dependant on the sweetness of the cherries. Taste the fruit - if sour, add more sugar. If the cherries are sweet, cut back on the reccommended amount.
- flavorings - The cherries are flavored with orange juice, orange zest, star anise, peppercorns, and a vanilla bean.
Chocolate Graham Cracker Crust Ingredients
- graham cracker crumbs, sugar, and cocoa powder
- melted unsalted butter
Cheesecake Filling
- cream cheese - I recommend you full-fat cream cheese for this peanut butter cheesecake recipe. For best results, the cream cheese should be room temperature to make mixing easier to remove lumps.
- granulated sugar
- creamy peanut butter - Use conventional peanut butter, which has stabilizers to keep the peanut solids and oil combined. Natural peanut butters tend to separate. Salted peanut butter is best for the flavor contrast with the cherries - check ingredients to make salt is listed.
- heavy cream
- vanilla extract
Top Tips for a Perfect Mini Cheesecakes
These 5 major tips will help ensure your cheesecakes are a work of are perfect without any cracks.
- Make sure the cream cheese is at room temperature. This aids in the mixing and helps to eliminate lumps in the cheesecake mixture.
- Mix the ingredients with a paddle attachment at medium speed and only until everything is mixed. Beating the ingredients at a high speed and a long length of time will incorporate air bubbles into the mix. These bubbles will expand and contract while baking, causing cracks.
- Use a low oven temperature, 325 degrees, to bake the cheesecakes. Low and slow baking allows trapped air and steam to gradually disperse.
- Place the muffin tin on a sheet pan with sides and place on the middle rack in the oven. Pour hot water onto the sheet pan. Water baths, known as bain maries, helps to moderate the temperature at which the cheesecake bakes which helps to eliminate cracks. While the air temperature of the oven is 325 degrees, the water can only get as hot as 212 degrees at which point it will boil and turn into steam.
- Watch for clues that your cheesecakes are baked correctly. The outer edges of the cheesecake will be set but the center may still have a slight wobble. This is okay because carry-over cooking will set the center. If the cheesecake is overbaked, it will be dry from moisture loss.
Are you a mini cheesecake lover? Here are a couple of recipes that deliver over-the-top flavor - https://tenpoundcakecompany.com/mini-smores-chocolate-cheesecakes/
https://tenpoundcakecompany.com/mini-lemon-meringue-cheesecakes/
Step-by-Step Instructions
Candied Cherries
Start with the candied cherries so they can cool while you prepare the cheesecake. Complete this step up to two weeks in advance by freezing the cherries to preserve them.
- If you are using fresh cherries, remove the pits. If you are using frozen cherries, make sure they are thawed and pitted.
- Make a sachet by adding star anise and peppercorns to a piece of cheesecloth. Gather the sides of the cheesecloth into a bundle and tie it shut with a piece of string.
- Place the bundle, orange zest and juice, and ½ cup of sugar in a small saucepan with the cherries.
- Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and the pod to the pan.
- Cook over medium-high heat for approximately 30 minutes. The juices should be thick and syrupy. Let cool for at least 30 minutes before garnishing on top of the cheesecake.
Graham Cracker Crust
Preheat the oven to 350 degrees. Line the muffin pan with liners. I find foil liners release better than paper from the cheesecakes.
The crust is flavored with cocoa powder. The combination of the chocolate crust with the peanut butter is delicious.
- Combine the graham cracker crumbs, cocoa powder, and granulated sugar in a small bowl.
- Add melted butter to the bowl and mix to coat all the ingredients.
- Add 1 tablespoon of graham cracker crust to each liner. I use a ¼ measuring cup to tamp the crust flat in the liner.
- Bake the crust for 8 minutes and remove from the oven while you prepare the cheesecake filling.
Peanut Butter Cheesecake Filling
Make sure the peanut butter and cream cheese are at room temperature to avoid lumps.
- Add the cream cheese to a mixing bowl. Start creaming with an electric mixer at low speed.
- Add ½ cup of granulated sugar to the mixing bowl. The cream cheese mixture will get smoother as the sugar is incorporated.
- Add the peanut butter to the cream cheese and continue mixing for about 2 minutes at medium speed. Scrape the sides of the bowl with a rubber spatula.
- Pour in the heavy cream and vanilla extract. The peanut butter mixture should be very smooth without lumps.
- Add the egg. As soon as it is incorporated with the cream cheese filling, stop mixing. Scrape the sides of the bowl again with a rubber spatula.
- Scoop the creamy filling onto the prepared crust in the muffin cups.
- Place the muffin tin on a sheet pan, then onto a middle rack in the oven. Pour hot water in the sheet pan, as close to the top as possible.
- Bake for 30 minutes until the top feels slightly tacky but and the edges are firm.
- Remove the muffin tin from the hot water. Let the cheesecakes come to room temperature.
- Chill the mini cheesecakes in the refrigerator for 3 hours. They will becom firm as they chill.
- Garnish the peanut butter cheesecakes with the candied cherries.
Freezing the Cheesecakes and Cherries
One of my favorite cheesecake recipes, this is a great make ahead recipe. A perfect dessert for entertaining.
Cheesecakes
- To freeze the baked cheesecakes, individually wrap them in plastic wrap. This will protect them from freezer burn.
- When you want to serve the peanut butter cheesecakes, thaw them for 1 - 1 ½ hours. Cheesecakes are more flavorful when they are at room temperature.
Candied Cherries
- Place the candied cherries in an airtight container. Keep the orange zest and vanilla bean with the cherries.
- When you are ready to serve the cherries, it takes about 2 hours for them to thaw.
Perfect Combination of Sweet and Salty
If you're craving a dessert that is the perfect combination of sweet and salty, these Salted Peanut Butter Cheesecakes with Candied Cherries will scratch that itch . The rich peanut butter cheesecake filling, cocoa flavored graham crack crust, and glossy, plump candied cherries create a delicious recipe of luscious flavor and silky texture.
Ready to bake? Grab a jar of your favorite peanut butter and create a delightful dessert that will remind you of a favorite childhood sandwich.
Recipe
Salted Peanut Butter Cheesecakes with Candied Cherries
Servings: 12 cheesecakes
Calories: 301kcal
Love peanut butter and jelly? Here is an ultra-creamy and rich dessert with the winning combination of sweet and salty. Peanut Butter Cheesecakes with Candied Cherries will be your new obsession.
Print Recipe
Equipment
- 1 12-cup muffin tin
- 1 sheet pan
- 12 foil liners
- 1 Mixer stand or handheld
- 1 mixing bowl
- 1 medium bowl
- 1 rubber spatula
- 1 portion scoop ⅓ cup capacity
- 1 small saucepan
- 1 vegetable peeler
- 1 cherry pitter
- 1 6x6 piece of cheesecloth
- 1 8-inch piece of string
Ingredients
Candied Cherries
- 1 pound cherries (16 ounces/454 grams)
- ½ cup granulated sugar (4 ounces/113 grams)
- 4 strips orange zest
- 3 tablespoons orange juice
- 1 star anise
- 4 peppercorns
- 1 vanilla bean
Graham Cracker Crust
- 4 tablespoons unsalted butter, melted (2 ounces/56 grams)
- ¾ cup graham cracker crumbs (2.8 ounces/80 grams)
- 2 tablespoons granulated sugar
- 1½ tablespoons cocoa powder
Cheesecake Batter
- 16 ounces full-fat cream cheese, room temperature (452 grams)
- ½ cup granulated sugar (4 ounces/113 grams)
- ½ cup creamy peanut butter, room temperature (4.5 ounces/129 grams)
- ½ cup heavy cream (120 ml)
- 1½ teaspoons vanilla extract
- 1 egg
Instructions
Candied Cherries
- If you are using fresh cherries, pit each one. No need to take this step with frozen cherries. Place in a small saucepan.
- Add the star anise and peppercorns to a piece of cheesecloth. It helps to have a folded piece of cheesecloth with layers. Make sure there aren't any holes through which the spices can fall out. With a piece of string, secure and tie the cheeseclothinto a bundle.
- Place the bundle, orange zest and juice, and ½ cup of sugar with the cherries in the saucepan.
- Split the vanilla bean lengthwise with a paring knife and scrape out the seeds. Add both to the saucepan.
- Cook over medium-high heat for approximately 30 minutes. The juices should be thick and syrupy. Let cool for at least 30 minutes before garnishing on top of the cheesecake.
Crust
- Preheat oven to 325 °
- Line the muffin pan with liners. I find foil liners release better than paper from the cheesecakes.
- Combine the granulated sugar, graham cracker crumbs, and cocoa powder. Add the melted butter and stir to combine, making sure everything is coated.
- Add 1 tablespoon of the crust to each muffin cup. Use a ¼ measuring cup to tamp the crust flat.
- Bake for 8 minutes and remove from the oven while you prepare the cheesecake filling.
Cheesecake Filling
- Place the cream cheese in a mixing bowl. Use a low speed to mix the cream cheese.
- Add the ½ cup of granulated sugar to the mixing bowl. Continue mixing the cream cheese. It will become smoother as it combines with the sugar.
- Add the peanut butter and continue mixing until combined, about 2 minutes at medium speed. Scrape the sides of the bowl with a rubber spatula.
- Add the heavy cream and the vanilla extract. The filling should very smooth without lumps.
- Add the egg. As soon as it is incorporated with the cream cheese filling, stop mixing. Continued mixing only adds air, which will cause cracks when the cheesecakes are baking. Scrape the sides of the bowl again with a rubber spatula.
- Scoop the filling into the prepared muffin cups - one scoop per cheesecake.
- Place the muffin tin on a sheet pan, then onto a middle rack in the oven. Pour hot water in the sheet pan, as close to the top as possible. The hot water, known as a bain marie, will help prevent cracks in the cheesecakes.
- Bake for 30 minutes until the top feels slightly tacky but firm.
- Carefully remove the pan and muffin tin from the oven, being careful not to spill the hot water. Remove the muffin tin from the hot water. Let the cheesecakes come to room temperature.
- Chill the cheesecakes in the refrigerator for 3 hours. The cheesecakes will become firm as they chill.
- To serve the cheesecakes, garnish with the candied cherries for a perfect peanut butter and jelly experience.
Notes
Freezing the Cheesecakes and Cherries
This is a great make-ahead recipe, a perfect dessert for entertaining.Cheesecakes
- To freeze the baked cheesecakes, individually wrap them in plastic wrap. This will protect them from freezer burn.
- When you want to serve the peanut butter cheesecakes, thaw them for 1 - 1 ½ hours. Cheesecakes are more flavorful at room temperature.
Candied Cherries
- Place the candied cherries in an airtight container. Keep the orange zest and vanilla bean with the cherries.
- When you are ready to serve the cherries, it takes about 2 hours for them to thaw.
Nutrition
Calories: 301kcal | Carbohydrates: 35g | Protein: 10g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 39mg | Sodium: 355mg | Potassium: 296mg | Fiber: 2g | Sugar: 29g | Vitamin A: 337IU | Vitamin C: 5mg | Calcium: 159mg | Iron: 1mg
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Julie says
Delicious combination of peanut butter and cherries!