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.
