This Peanut Butter & Jelly Cheesecake is everything I love about a childhood favorite, transformed into a rich, creamy, and unforgettable dessert. With a buttery graham cracker crust, velvety peanut butter cheesecake filling, and a sweet-tart jelly swirl on top, this recipe delivers both comfort and indulgence in every bite.
Why You’ll Love This Recipe
I love how this recipe marries the nostalgic flavor of a peanut butter and jelly sandwich with the elegance of cheesecake. The peanut butter adds richness, while the jelly swirl brings just the right amount of brightness. It’s perfect for both casual gatherings and special occasions. Plus, it’s fun to make and always a conversation starter!
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Graham cracker crumbs
- Granulated sugar
- Unsalted butter, melted
- Cream cheese, softened
- Creamy peanut butter
- Eggs
- Sour cream
- Vanilla extract
- Grape jelly (or any preferred flavor like strawberry or raspberry)
Directions
- I preheat the oven to 325°F (163°C) and line a springform pan with parchment paper.
- I mix the graham cracker crumbs, sugar, and melted butter, then press the mixture into the bottom of the pan to form a crust.
- I beat the cream cheese until smooth, then add the peanut butter, sugar, and vanilla. I blend until creamy.
- I mix in the eggs one at a time, followed by sour cream, just until combined.
- I pour the filling over the crust and drop spoonfuls of jelly on top, swirling them with a toothpick or knife.
- I bake for about 55–65 minutes until the center is slightly jiggly but set around the edges.
- I turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- After that, I refrigerate it for at least 4 hours or overnight before serving.
Servings and timing
This recipe makes about 12 servings.
Prep time: 20 minutes
Cook time: 60 minutes
Cooling time: 1 hour in oven + 4 hours in fridge
Total time: approximately 6 hours 20 minutes
Variations
- I sometimes use strawberry or raspberry jam instead of grape for a different fruity touch.
- For a crunchy twist, I mix chopped peanuts into the crust or sprinkle them on top.
- I’ve tried it with a chocolate graham crust for a richer flavor combo.
- Vegan cream cheese and a flax egg can be swapped in for a plant-based version.
- A swirl of Nutella adds a chocolatey edge that’s also delicious.
storage/reheating
I store leftover cheesecake in an airtight container in the fridge for up to 5 days. For longer storage, I freeze individual slices wrapped tightly in plastic wrap and foil—then thaw them overnight in the fridge. I don't recommend reheating since cheesecake is best served chilled.
FAQs
How do I keep my cheesecake from cracking?
I always use room-temperature ingredients and avoid overmixing. I also cool it slowly in the oven with the door cracked open to prevent sudden temperature changes.
Can I use natural peanut butter?
Yes, but I make sure it's well stirred and not too oily or runny, as that can affect the texture.
What kind of jelly works best?
I usually use grape jelly for classic flavor, but any smooth jam like strawberry or raspberry works beautifully.
Can I make this cheesecake ahead of time?
Absolutely. I like to make it the day before so it has plenty of time to chill and the flavors can develop.
Can I make it crustless?
Yes, but I find the crust adds a lovely texture contrast. If I go crustless, I line the pan well to prevent sticking.
Conclusion
This Peanut Butter & Jelly Cheesecake is more than just a dessert—it’s a delicious throwback with a creamy, dreamy upgrade. Every bite takes me back to simpler times, all while offering the richness and indulgence I crave from a classic cheesecake. Whether I’m baking for a party or just to treat myself, this recipe always hits the sweet spot.
Peanut Butter & Jelly Cheesecake: A Nostalgic Twist on a Classic Dessert!
- Prep Time: 20 minutes
- Cooling Time:: 5 hours (1 hour in oven + 4 hours in fridge)
- Cook Time: 60 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter & Jelly Cheesecake recipe transforms a beloved childhood classic into a rich, creamy dessert with a nostalgic twist. Featuring a graham cracker crust, luscious peanut butter filling, and a vibrant jelly swirl, it’s a show-stopping treat perfect for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
- 24 oz cream cheese, softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar (for filling)
- 1 tsp vanilla extract
- 3 large eggs
- ½ cup sour cream
- ½ cup grape jelly (or strawberry/raspberry)
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan. Bake for 10 minutes (optional), then let cool.
- Beat cream cheese until smooth. Add peanut butter, sugar, and vanilla; mix until creamy.
- Add eggs one at a time, mixing just until combined. Stir in sour cream.
- Pour filling over crust. Drop spoonfuls of jelly on top and swirl using a toothpick or knife.
- Bake for 55–65 minutes, until center is slightly jiggly and edges are set.
- Turn off oven and let cheesecake cool inside for 1 hour with the door ajar.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Swap grape jelly with strawberry or raspberry for a different twist.
- Stir natural peanut butter thoroughly before using.
- Optional: Mix chopped peanuts into crust or use a chocolate graham crust.
- Cheesecake can be frozen in slices and thawed overnight before serving.
- For best results, use room-temperature ingredients and avoid overmixing.
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