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Recipe Detail Page
PB & J Cheesecake Tart
Early Summer 2023
An ode to the beloved peanut butter and jam combo, this no-bake tart features a sweetand- salty pretzel crust, a thin layer of sticky raspberry jam and a rich, airy filling of peanut butter and whipped cream cheese. A final flourish of crunchy peanut brittle and more jam elevates the theme. For pretzel crumbs, grind pretzels in a food processor until fine with a few coarse bits.
Serves 8
CRUST
1 1/2 cups (375 mL) pretzel crumbs
1/3 cup (80 mL) granulated sugar
1/2 cup (125 mL) unsalted butter
FILLING & GARNISH
1/2 cup (125 mL) heavy cream
1 block (250 g) Philadelphia-style cream cheese, at room temperature
2/3 cup (150 mL) smooth peanut butter (not natural)
1/2 cup (125 mL) sugar
2 tsp (10 mL) vanilla extract
1/2 cup + 2 tbsp (125 mL + 30 mL) good-quality raspberry jam, divided
1/4 cup (60 mL) coarsely chopped peanut brittle
1. For the crust, line bottom of a 9-inch (23-cm) fluted tart pan with a circle of parchment paper— lightly oil paper so it adheres to pan bottom.
2. In a large bowl, mix pretzel crumbs and sugar until combined. In a small saucepan, melt butter over medium-high heat. Once fully melted, continue cooking until light golden brown with a slightly nutty smell, 2 to 3 minutes. Stir butter into pretzel mixture until mixture has the consistency of wet sand. Using a measuring cup, press mixture firmly into bottom and 1 inch (2.5 cm) up sides of prepared pan. Freeze until set, about 1 hour.
3. For the filling, place cream in a medium mixing bowl. With an electric hand mixer, whip until stiff peaks form. In a large bowl, beat cream cheese and peanut butter until smooth. Add sugar and vanilla, and beat until sugar is dissolved. Gently fold in whipped cream until no white streaks remain.
4. Spread 1/2 cup (125 mL) jam in bottom of crust. Top with cream cheese mixture and smooth out top.
5. To garnish, place remaining jam in a microwave-safe bowl and heat until runny, about 30 seconds. Drizzle over tart. Sprinkle with peanut brittle pieces. Refrigerate until set, about 4 hours. Tart will keep, covered and refrigerated, for up to 5 days.
Serves 8
