- 4 tbsp unsalted butter, melted
- 3 c graham cracker crumbs
- 3 tbsp sugar
- 1 c plus 2 tbsp heavy cream, divided
- 16 oz cream cheese, softened
- 2 c chunky or smooth peanut butter
- 1 c confectioner’s sugar
- 2 c green, red and/or black seedless grapes
- ¼ c roasted peanuts, chopped
- 1 jar The Fresh Market grape jelly
To make crust: Preheat the oven to 350°F. Lightly butter bottoms and sides of a 9-inch springform pan with some of the melted butter. Combine remaining butter, graham cracker crumbs, and granulated sugar until evenly moistened. Press firmly and evenly into bottom of pan. Bake until crust is set, about 12 minutes. Transfer to a wire rack and let cool completely.
To make filling: Whip 1 c of heavy cream in a chilled medium bowl with an electric mixer on high speed until soft peaks form. Mix the cream cheese, peanut butter, confectioner’s sugar, and remaining 2 tbsp of heavy cream in a large bowl with an electric mixer on medium speed until combined. Fold in the whipped cream. Spread evenly over the cooled crust. Chill in refrigerator until the filling is chilled and set, at least 1-2 hours.
Cut grapes in half from top to bottom. When ready to serve, pile grapes on top of cheesecake. Slice and serve chilled. If desired, serve with chopped peanuts and a drizzle of grape jam that has been warmed on the stovetop to a thin consistency.
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