Aired February 3, 2014
1/2 sleeve graham crackers
1/4 cup salted peanuts
3 tablespoons butter, cubed
16 ounces cream cheese (two bricks)
1/2 cup sour cream
3/4 cup peanut butter
1 cup sugar
1/2 cup grape jelly
Preheat oven to 350°F.
Line a loaf pan with aluminum foil and spray with nonstick cooking spray; set aside.
In a food processor, pulse graham crackers and peanuts until they look like a coarse meal. Add butter; pulse until incorporated.
Pour graham cracker mixture into the bottom of the loaf pan and firmly press down on the bottom and on the sides.
Place into the oven for 10 minutes, remove and allow to cool. While the crust is baking, prepare the filling.
In a stand mixer, mix cream cheese, sour cream, peanut butter and sugar, scraping down the side of the bowl every so often. Once well-combined, add in eggs and whip until mixture becomes a little fluffy.
In a small saucepot or in a microwave, warm grape jelly just to melt it.
Pour 1/3 of the peanut butter cheesecake mixture into the loaf pan. Drizzle the 1/3 of the grape jelly over the peanut butter cheesecake batter and repeat until all the cheesecake and jelly are in the pan. With the back of a butter knife, swirl the batters to combine them a bit.
Add three cups of water to your slow cooker. Turn cooker on a low setting and place the loaf pan down into the water. Place paper towels on the top of the cooker and the lid over them, being careful not to let them fall into the cooker. This will allow the cheesecake to steam without becoming soggy.
Let the cheesecake cook for 4 hours. Do not remove lid! You do not want to steam to escape from the cooker.
Remove the loaf pan from the slow cooker and refrigerate until cool. To serve, lift the cheesecake out of the loaf pan by lifting the foil out of the pan.
Serve with whipped cream, sliced strawberries and crushed peanuts.