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Peanut Butter & Jelly Cheesecake

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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

Find it online: https://sophiasplate.com/peanut-butter-jelly-cheesecake/