If you adore the nostalgic harmony of peanut butter and jelly but want to elevate it into a decadent dessert, this Peanut Butter & Jelly Cheesecake Recipe is exactly what you need. This cheesecake combines a buttery graham cracker crust with a luxuriously creamy peanut butter filling, all swirled with luscious jelly for a stunning marbled effect. Every bite brings a perfect balance of sweet, salty, and fruity flavors that will remind you why this classic duo is a timeless favorite. Whether you’re serving it at a family gathering or simply indulging yourself, this recipe promises to delight anyone lucky enough to have a slice.
Ingredients You’ll Need
Each ingredient here is simple yet essential to creating the perfect texture and flavor layers in this cheesecake. From the crisp, buttery crust to the velvety filling and the fruity swirl, every component plays a crucial role in making this dessert irresistible.
- 1 ½ cups graham cracker crumbs: Provides a crispy, flavorful base that holds the cheesecake together.
- ¼ cup granulated sugar: Adds just the right amount of sweetness to the crust.
- 6 tbsp unsalted butter, melted: Binds the crust crumbs and enriches them with buttery goodness.
- 24 oz cream cheese, softened: The creamy star of the cheesecake filling that offers a smooth texture.
- ¾ cup creamy peanut butter: For that unmistakable nutty richness that defines the recipe.
- 1 cup granulated sugar: Sweetens the filling while helping it to set beautifully.
- 3 large eggs: Provide structure and stability to the cheesecake as it bakes.
- 1 tsp pure vanilla extract: Elevates flavor depth with a warm, aromatic note.
- ½ cup sour cream: Adds moisture and a slight tang that balances the sweetness perfectly.
- â…“ cup strawberry or grape jelly, slightly warmed: Creates the iconic fruity swirl that brightens the cheesecake both visually and tastewise.
- Optional: Fresh berries for garnish: Adds a fresh, colorful finishing touch to your presentation.
How to Make Peanut Butter & Jelly Cheesecake Recipe
Step 1: Prepare and Bake the Crust
Start by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line its bottom with parchment paper for easy removal. Combine the graham cracker crumbs, ¼ cup sugar, and melted butter in a bowl until the texture feels like damp sand. Press this mixture firmly and evenly into the bottom of your pan—this crust forms the crunchy foundation that holds all the creamy goodness above. Bake it for 10 minutes, then set aside to cool while you work on the filling.
Step 2: Make the Peanut Butter Cheesecake Filling
In a large mixing bowl, beat together the softened cream cheese, peanut butter, and 1 cup of sugar until completely smooth and creamy. This step ensures a silky texture that melts in your mouth. Add the eggs one at a time, making sure each is fully incorporated before adding the next—this prevents curdling and gives the cheesecake a good structure. Stir in the vanilla extract and sour cream until the mixture is uniform and luscious.
Step 3: Assemble and Bake
Pour your creamy peanut butter mixture over the cooled crust, spreading it out evenly. Warm up your jelly slightly so it’s easier to swirl, and drop spoonfuls gently on top of the filling. Using a skewer or knife, swirl the jelly through the filling to create a beautiful marbled pattern—this step is where your cheesecake gets its iconic Peanut Butter & Jelly look. Bake for 50 to 60 minutes until the edges are set but the center still jiggles slightly, signaling it’s perfectly cooked.
Step 4: Cool and Chill
Once baking is done, turn off the oven and crack the door open. Let the cheesecake cool inside for one hour to prevent cracks from temperature shocks. Then, move it to the refrigerator for at least four hours or, better yet, overnight to allow the flavors to meld and the texture to firm up beautifully. After chilling, it’s ready to be garnished and enjoyed.
How to Serve Peanut Butter & Jelly Cheesecake Recipe
Garnishes
Fresh berries like strawberries, raspberries, or blueberries make a perfect colorful garnish, adding a juicy freshness that complements the richness of the peanut butter in this cheesecake. You can also add a light dusting of powdered sugar or a drizzle of chocolate sauce to take presentation to the next level.
Side Dishes
Consider pairing this cheesecake with a light and simple side like a scoop of vanilla ice cream or a dollop of freshly whipped cream. This helps balance the richness and adds an enjoyable contrast of temperatures. A hot cup of coffee or a glass of milk can also be a nostalgic partner to this dessert.
Creative Ways to Present
For a fun twist, try serving mini versions in individual jars or ramekins, swirling the jelly on top just before chilling for a playful look. Alternatively, prepare a layered parfait by breaking up the cheesecake and layering it with extra jelly and crushed graham crackers for a deconstructed Peanut Butter & Jelly Cheesecake experience that’s both elegant and casual.
Make Ahead and Storage
Storing Leftovers
You can store leftover peanut butter and jelly cheesecake in an airtight container in the refrigerator for up to 4 days. Make sure to cover it well to prevent it from absorbing any fridge odors. The flavors actually deepen a bit after sitting, so leftovers taste just as fantastic as the first slice.
Freezing
This Peanut Butter & Jelly Cheesecake Recipe freezes beautifully for up to 2 months. Wrap the entire cheesecake or individual slices tightly in plastic wrap followed by aluminum foil to avoid freezer burn. Thaw overnight in the fridge before serving for the best texture and flavor.
Reheating
Cheesecake is best enjoyed chilled, so avoid reheating to preserve its creamy integrity. If you do want a slightly warmer slice, let it sit at room temperature for 15 to 20 minutes before serving. This softens it just enough without compromising flavor or texture.
FAQs
Can I use natural peanut butter instead of creamy?
Absolutely! Natural peanut butter will add a slightly nuttier and less sweet flavor to the cheesecake. Just make sure it’s well stirred so the texture blends smoothly into the filling.
What type of jelly works best for swirling?
Strawberry or grape jelly are classic choices for this recipe due to their vibrant color and traditional pairing with peanut butter. You could experiment with raspberry or even apricot jelly for an interesting twist.
Can I make this cheesecake gluten-free?
Yes! Simply substitute the graham cracker crumbs with gluten-free graham crackers or almond flour to keep the crust gluten-free without losing that buttery crunch.
How do I prevent the cheesecake from cracking?
Cooling the cheesecake slowly by cracking the oven door immediately after baking helps maintain gentle temperature changes. Also, avoid overbaking by watching for the center to remain slightly jiggly.
Is the sour cream necessary in the filling?
Sour cream adds a little tang and creaminess that balances the richness of the peanut butter and cream cheese while improving texture. However, you can substitute with Greek yogurt if preferred, keeping the same amount.
Final Thoughts
This Peanut Butter & Jelly Cheesecake Recipe is a delightful twist on two childhood favorites brought into a sophisticated and indulgent dessert. It’s approachable enough for home bakers yet impressive enough to serve at any celebration. I wholeheartedly encourage you to grab your ingredients and go for it — this cheesecake is truly one of those special treats that brings smiles, nostalgia, and pure joy in every forkful.
Print
Peanut Butter & Jelly Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Peanut Butter & Jelly Cheesecake is a decadent twist on the classic comfort flavors of peanut butter and jelly, combined into a creamy, rich cheesecake with a graham cracker crust. Perfectly swirled with your favorite jelly and topped with fresh berries, this dessert is both nostalgic and indulgent, ideal for any special occasion or a delightful treat.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
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
Topping
- â…“ cup strawberry or grape jelly, slightly warmed
- Optional: Fresh berries for garnish
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare pan: Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make crust mixture: In a bowl, combine graham cracker crumbs, sugar, and melted butter, mixing until the texture resembles wet sand.
- Form crust: Firmly press the crust mixture into the bottom of the prepared pan to create an even layer.
- Bake crust: Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the filling.
- Mix filling base: In a large bowl, beat together softened cream cheese, peanut butter, and sugar until smooth and creamy.
- Add eggs: Incorporate the eggs one at a time into the mixture, mixing well after each addition to ensure a smooth batter.
- Add flavorings: Stir in vanilla extract and sour cream, blending until the filling is creamy and well combined.
- Pour filling: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Add jelly: Spoon warmed jelly over the top of the cheesecake mixture in small dollops.
- Swirl jelly: Use a skewer or knife to gently swirl the jelly into the filling, creating a marbled effect.
- Bake cheesecake: Bake for 50-60 minutes until the edges are set but the center still jiggles slightly when shaken.
- Cool in oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate: Transfer the cheesecake to the refrigerator for at least 4 hours, preferably overnight, to fully set.
- Garnish: Before serving, garnish with fresh berries if desired.
- Serve: Slice the cheesecake and enjoy this rich peanut butter and jelly treat.
Notes
- Make sure the cream cheese is fully softened to achieve a smooth filling.
- To slightly warm the jelly, microwave it for 10-15 seconds for easier swirling.
- Allowing the cheesecake to cool gradually in the oven helps prevent cracks.
- For best texture, refrigerate overnight before slicing.
- Use a springform pan for easy removal of the cheesecake.
- Fresh berries add a nice fresh contrast but are optional.
