There is something wonderfully nostalgic and deeply comforting about the classic combo of peanut butter and jelly, but imagine elevating it into a luscious, creamy dessert with a delightful twist. This Peanut Butter & Jelly Cheesecake Recipe brings those familiar flavors into a dreamy, velvety cheesecake that’s utterly irresistible. From a crisp graham cracker crust to the rich peanut butter filling and the sweet burst of jelly on top, every bite feels like a warm hug from your favorite childhood snack — only better. Whether you’re making it for a special occasion or just to treat yourself, this cheesecake will become your new obsession, guaranteed!
Ingredients You’ll Need
Don’t be intimidated by fancy desserts — this Peanut Butter & Jelly Cheesecake Recipe is all about simple, essential ingredients that each bring their own magic to the table. From the buttery crust to the creamy center and fruity topping, every component has a job that adds to the decadent harmony.
- Graham cracker crumbs: Provide a crunchy, buttery base that holds all those flavors together perfectly.
- Granulated sugar: Sweetens both the crust and the filling for balanced indulgence.
- Unsalted butter, melted: Binds the crust crumbs while adding rich flavor and moisture.
- Cream cheese, softened: The star of the cheesecake, delivering that silky, tangy foundation.
- Creamy peanut butter: Infuses the cheesecake with its signature nutty richness and smooth texture.
- Eggs: Essential for structure, creating a creamy yet firm filling.
- Sour cream: Adds moisture and a slight tang that balances the sweetness beautifully.
- Vanilla extract: Enhances all the flavors with its warm, fragrant touch.
- Strawberry or grape jelly: The nostalgic fruitiness that makes the dessert pop, melted just enough for easy spreading.
- Chopped roasted peanuts (optional): A crunchy topping that adds texture and visual appeal.
How to Make Peanut Butter & Jelly Cheesecake Recipe
Step 1: Prepare the crust
Start by preheating your oven to 325°F (163°C). In a mixing bowl, combine those graham cracker crumbs with the granulated sugar and melted butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan — this creates the buttery, crunchy foundation your cheesecake deserves. Bake the crust for 8 to 10 minutes until it’s set and fragrant. This step ensures the crust will be perfectly crisp and ready to hold the luscious filling without getting soggy.
Step 2: Make the creamy peanut butter filling
In a large bowl, beat together the softened cream cheese, creamy peanut butter, and sugar until the mixture turns smooth and fluffy—a texture that promises a silky cheesecake. Next, add the eggs one at a time, ensuring each is thoroughly mixed in before adding the next. Stir in the sour cream and vanilla extract until everything is fully combined and luscious. Pour this velvety filling carefully over your cooled crust and smooth out the top to prepare for baking.
Step 3: Bake and cool the cheesecake
Pop the cheesecake into the oven and bake for 50 to 60 minutes. You’ll want the center to be set but still have a slight jiggle when you gently shake the pan — this guarantees a creamy, not dry, texture. Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for an hour. This gradual cooling helps prevent cracks and keeps your cheesecake looking pristine.
Step 4: Chill and add the jelly topping
After cooling in the oven, remove the cheesecake to chill in the refrigerator for at least 4 hours or preferably overnight. The longer chilling time helps the flavors meld beautifully and sets the cheesecake to the perfect sliceable consistency. Before serving, gently spread the slightly melted strawberry or grape jelly over the top, and if you love a little extra crunch, sprinkle with chopped roasted peanuts. Slice it up and prepare for heavenly bites.
How to Serve Peanut Butter & Jelly Cheesecake Recipe
Garnishes
While the classic jelly and peanuts topping is fantastic, you can brighten up your slices with fresh strawberries, a drizzle of honey, or even a dollop of whipped cream for extra indulgence. Adding a sprinkle of sea salt enhances the peanut butter’s nuttiness and adds a subtle savory balance.
Side Dishes
Pair this rich cheesecake with a simple scoop of vanilla ice cream or a refreshing mixed berry salad to cut through the richness. A cup of strong black coffee or a creamy latte also complements the sweetness beautifully, making your dessert experience even more delightful.
Creative Ways to Present
For a fun twist, try swirling the jelly into the peanut butter filling before baking to create a marbled effect — it’s as stunning to look at as it is delicious to eat. You could also serve mini cheesecakes in individual jars layered with graham cracker crumbs and jelly for a charming presentation that’s perfect for parties.
Make Ahead and Storage
Storing Leftovers
This cheesecake stays fresh for up to 4 days when covered tightly with plastic wrap or stored in an airtight container in the refrigerator. Keeping it chilled ensures the texture remains creamy and the flavors stay vibrant, so you can enjoy it slice by slice.
Freezing
If you want to keep this dessert on hand for longer, freezing is a great option. Wrap the cheesecake securely in plastic wrap and aluminum foil before placing it in the freezer. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator to maintain that perfect creamy texture.
Reheating
Cheesecake is best enjoyed cold, but if you prefer it slightly softened, you can let slices sit at room temperature for 15 to 20 minutes before eating. Avoid heating in the microwave as it can alter the texture and make it grainy.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add delightful little bits of texture throughout your cheesecake, making each bite even more fun. Just be sure to blend it well for smooth integration.
What’s the best jelly to use?
Strawberry and grape jelly are classic choices that pair beautifully with peanut butter, but feel free to experiment with raspberry or even mixed berry jams. Just use seedless varieties for an ultra-smooth finish.
Can I make this cheesecake gluten-free?
Yes! Simply swap the graham cracker crumbs for a gluten-free alternative like gluten-free graham crackers or crushed nuts. The rest of the recipe stays the same and just as delicious.
Is it necessary to use a springform pan?
While not absolutely necessary, a springform pan makes it much easier to remove the cheesecake without damaging its sides. If you don’t have one, line a regular cake pan with parchment paper for easier removal.
Can I swirl the jelly into the filling instead of using it as a topping?
Definitely! Swirling the jelly creates a gorgeous marbled effect inside the cheesecake and infuses the flavor throughout. Just dollop spoonfuls of jelly over the filling before baking and gently swirl with a knife.
Final Thoughts
If you’re looking for a dessert that combines childhood nostalgia with grown-up indulgence, the Peanut Butter & Jelly Cheesecake Recipe is your new best friend. It’s creamy, sweet, a little tangy, and so satisfying you’ll want to make it again and again. Trust me, this recipe is just waiting to steal the show at your next gathering or quiet night in. Get ready to delight your taste buds and share a slice of happiness!
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Peanut Butter & Jelly Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours (including chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter & Jelly Cheesecake is a delightful twist on the classic PB&J sandwich, combining a creamy peanut butter cheesecake filling on a buttery graham cracker crust, topped with a sweet layer of melted jelly and optional roasted peanuts for crunch. Perfect for dessert lovers seeking a nostalgic yet elegant treat.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 2 (8 oz) packages cream cheese, softened
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the topping:
- ½ cup strawberry or grape jelly, melted slightly for easy spreading
- ¼ cup chopped roasted peanuts (optional)
Instructions
- Prepare the crust: Preheat your oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes until set and fragrant; then remove from oven and let it cool slightly.
- Make the filling: In a large mixing bowl, beat the softened cream cheese, peanut butter, and sugar together until the mixture is smooth and fluffy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the sour cream and vanilla extract until fully blended.
- Bake the cheesecake: Pour the peanut butter filling over the baked crust and smooth the top with a spatula. Place the springform pan in the oven and bake for 50–60 minutes, or until the center is set but still slightly jiggly. Once baked, turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour.
- Chill the cheesecake: Remove the cheesecake from the oven after the cooling hour and refrigerate for at least 4 hours or overnight to let it fully set and develop flavor.
- Add toppings and serve: Before serving, gently spread the melted jelly evenly on top of the cheesecake. Sprinkle chopped roasted peanuts over the jelly if desired for added texture and flavor. Slice the cheesecake and serve chilled for best results.
Notes
- For a smoother jelly topping, use seedless jelly to avoid lumps.
- To create a marbled design, swirl the jelly into the cheesecake batter before baking instead of spreading it on top afterwards.
