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Peanut Butter & Jelly Cheesecake

Peanut Butter & Jelly Cheesecake
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A rich and creamy peanut butter cheesecake swirled with sweet jelly, bringing the nostalgic flavors of a PB&J sandwich into a decadent dessert. Perfect for any occasion, this smooth and indulgent treat will be a guaranteed crowd-pleaser!

Why You’ll Love This Recipe

  • Classic flavors in a cheesecake – A childhood favorite turned into a luscious dessert.
  • Rich and creamy – Peanut butter and cream cheese create an ultra-smooth texture.
  • Beautiful jelly swirl – A stunning marbled effect that adds both flavor and elegance.
  • Make-ahead friendly – Chills overnight for the perfect texture.
  • Perfect for PB&J lovers – A fun and delicious twist on a nostalgic treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crust:

  • Graham cracker crumbs
  • Granulated sugar
  • Unsalted butter, melted

For the Cheesecake Filling:

  • Cream cheese, softened
  • Creamy peanut butter
  • Granulated sugar
  • Large eggs
  • Vanilla extract
  • Sour cream

For the Jelly Swirl:

  • Strawberry or grape jelly (slightly warmed for easy swirling)
  • Optional: Mixed berries for garnish

Directions

1. Preheat & Prepare the Pan

  • Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.

2. Make the Crust

  1. In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until the texture resembles wet sand.
  2. Press firmly into the bottom of the springform pan.
  3. Bake for 10 minutes, then set aside to cool.

3. Prepare the Cheesecake Filling

  1. In a large bowl, beat the softened cream cheese, peanut butter, and remaining 1 cup sugar until smooth.
  2. Add eggs one at a time, mixing well after each.
  3. Stir in vanilla extract and sour cream, blending until creamy.

4. Assemble & Swirl the Jelly

  1. Pour the cheesecake mixture over the cooled crust.
  2. Drop spoonfuls of warmed jelly on top.
  3. Swirl using a knife or skewer for a marbled effect.

5. Bake & Cool

  1. Bake for 50-60 minutes until the center is slightly jiggly but set.
  2. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

6. Chill & Serve

  1. Refrigerate for at least 4 hours, preferably overnight.
  2. Before serving, garnish with fresh berries for an extra touch.

Servings and Timing

  • Servings: 12 slices
  • Prep Time: 20 minutes
  • Cooking Time: 60 minutes
  • Cooling Time: 5 hours
  • Total Time: 6 hours 20 minutes
  • Calories: Approximately 420 kcal per slice

Variations

  • Crunchy PB Twist: Use crunchy peanut butter for added texture.
  • Chocolate Lover’s Version: Drizzle melted chocolate on top before serving.
  • Different Jelly Flavors: Try raspberry, blackberry, or even fig jelly for a unique twist.
  • Oreo Crust: Swap the graham cracker crust for a chocolate Oreo crust.
  • Mini Cheesecakes: Make in muffin tins for single-serve portions.

Storage/Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: Wrap individual slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.
  • No reheating needed! Enjoy chilled for the best texture.

FAQs

1. Can I use crunchy peanut butter?

Yes! Crunchy peanut butter adds a nice texture to the cheesecake.

2. How do I prevent my cheesecake from cracking?

Bake in a water bath or place a pan of hot water on the oven rack below the cheesecake.

3. Can I use a different type of crust?

Absolutely! An Oreo crust or shortbread crust would work well.

4. What’s the best way to swirl the jelly?

Use a skewer or knife and gently drag it through the jelly for a marbled effect.

5. Can I make this cheesecake without a springform pan?

A deep pie dish works, but a springform pan makes for easier removal.

6. Can I use homemade jam instead of jelly?

Yes! Homemade jam will add a richer, fruitier taste.

7. How do I get clean slices when cutting?

Wipe your knife with a warm, damp cloth between each cut.

8. Can I make this cheesecake ahead of time?

Yes! It’s best when chilled overnight, making it a great make-ahead dessert.

9. Can I use reduced-fat cream cheese?

You can, but the cheesecake will be less rich and creamy.

10. Can I add whipped cream on top?

Yes! A dollop of whipped cream makes it even more indulgent.

Conclusion

This peanut butter & jelly cheesecake is a nostalgic yet elevated dessert that combines rich, creamy peanut butter with sweet jelly in a beautifully swirled cheesecake. Whether for a party, holiday, or just because, this fun twist on a classic flavor combo is guaranteed to be a hit. Try it today and enjoy every decadent bite!

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Peanut Butter & Jelly Cheesecake

Peanut Butter & Jelly Cheesecake

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Print Recipe

This Peanut Butter & Jelly Cheesecake combines the creamy richness of peanut butter with a sweet jelly swirl for the ultimate nostalgic dessert! With a buttery graham cracker crust and a smooth, luscious cheesecake filling, this fun twist on a childhood classic is perfect for any occasion.

  • Total Time: 6 hours 20 minutes
  • Yield: 12 slices

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz cream cheese, softened
  • ¾ cup creamy peanut butter
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • ½ cup sour cream

For the Jelly Swirl:

  • ⅓ cup strawberry or grape jelly, slightly warmed
  • Optional: Fresh berries for garnish

Instructions

1. Preheat & Prepare the Pan:

  1. Preheat oven to 325°F (163°C).
  2. Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Make the Crust:

  1. In a bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand.
  2. Press the mixture firmly into the bottom of the prepared pan.
  3. Bake for 10 minutes, then set aside to cool.

3. Prepare the Cheesecake Filling:

  1. In a large bowl, beat cream cheese, peanut butter, and sugar until smooth.
  2. Add eggs, one at a time, mixing well after each.
  3. Stir in vanilla extract and sour cream, blending until creamy.

4. Assemble & Swirl the Jelly:

  1. Pour the cheesecake mixture over the cooled crust.
  2. Drop spoonfuls of warmed jelly on top.
  3. Use a skewer or knife to swirl the jelly for a marbled effect.

5. Bake & Cool:

  1. Bake for 50-60 minutes until the edges are set and the center is slightly jiggly.
  2. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

6. Chill & Serve:

  1. Refrigerate for at least 4 hours, preferably overnight.
  2. Garnish with fresh berries before serving.
  3. Slice, serve, and enjoy!

Notes

  • Crunchy PB Twist: Use crunchy peanut butter for added texture.
  • Chocolate Lover’s Version: Drizzle with melted chocolate before serving.
  • Different Jelly Flavors: Try raspberry, blackberry, or fig jelly for a unique twist.
  • Mini Cheesecakes: Make in muffin tins for single-serve portions.
  • Storage: Refrigerate for up to 5 days or freeze for up to 2 months.
  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert, Cheesecake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
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