There’s something timeless about the combination of peanut butter and jelly—it’s a classic flavor pairing that takes us back to childhood. Now, imagine taking that nostalgic duo and turning it into a rich, indulgent cheesecake. That’s exactly what this Peanut Butter and Jelly Cheesecake brings to the table—creamy peanut butter filling, buttery graham cracker crust, and a sweet, tangy strawberry topping. Whether you’re serving it for a special occasion or just because, this cheesecake will surely satisfy your sweet tooth and bring smiles all around.
Why You’ll Love This Peanut Butter and Jelly Cheesecake
- Perfect Flavor Combo: The creamy, nutty peanut butter filling pairs beautifully with the sweetness of the strawberry topping—just like the classic PB&J sandwich.
- Indulgent and Satisfying: Rich and velvety smooth, this cheesecake has the perfect balance of flavors and textures.
- Crowd-Pleaser: Whether you’re entertaining guests or treating your family, this cheesecake is sure to be a hit.
- Simple Ingredients: With only a few ingredients, it’s surprisingly easy to make, but the result feels decadent.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 6 tablespoons butter, melted
For the Cheesecake:
- 4 packages (8 ounces each) cream cheese, softened
- 1 cup smooth peanut butter
- 3/4 cup sugar
- 3 tablespoons flour
- 2 teaspoons vanilla extract
- 3/4 cup heavy whipping cream
- 3 large eggs
For the Topping:
- 1 1/2 cups strawberry topping or preserves, warmed
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened.
- Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan, forming a compact, even crust.
- Bake the crust for 8-10 minutes, then remove from the oven and set aside to cool while preparing the cheesecake filling.
Step 2: Make the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the smooth peanut butter and mix until fully incorporated into the cream cheese.
- Add the sugar, flour, and vanilla extract. Continue mixing until everything is well combined and the mixture is smooth.
- Gradually pour in the heavy whipping cream while mixing on low speed, then increase to medium until fully combined.
- Add the eggs one at a time, mixing each egg in thoroughly before adding the next one.
Step 3: Bake the Cheesecake
- Pour the cheesecake mixture over the cooled graham cracker crust, spreading it out evenly.
- Place the cheesecake in the preheated oven and bake for 55-65 minutes, or until the center is set but still slightly jiggly.
- Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. This helps prevent cracking.
- After an hour, remove the cheesecake from the oven and let it cool to room temperature.
- Refrigerate the cheesecake for at least 4 hours, or ideally, overnight, to allow it to firm up.
Step 4: Add the Topping
- Before serving, warm the strawberry topping or preserves in the microwave for 20-30 seconds until smooth and easy to spread.
- Spread the warmed strawberry topping evenly over the top of the cheesecake. If desired, add a dollop of extra strawberry topping for decoration.
Step 5: Serve and Enjoy
- Slice the cheesecake into wedges and serve. You can add extra peanut butter or jelly drizzle on top for an extra touch.
Kitchen Equipment Needed
- 9-inch springform pan
- Mixing bowls (large and medium)
- Electric mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Knife for slicing
Serving and Storage Tips
- Serving: Serve the cheesecake chilled with an additional drizzle of peanut butter or extra strawberry topping for added flavor. Pair with a cup of coffee or a glass of milk for the ultimate treat!
- Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. If you’d like to keep it for longer, you can freeze it for up to 1 month—just be sure to wrap it tightly to preserve its flavor and texture.
Variations
- Different Jelly or Jam: While strawberry preserves are classic, you can experiment with other fruit preserves like raspberry, blueberry, or even grape jelly for a unique twist on the classic PB&J.
- Chocolate Peanut Butter Cheesecake: For extra indulgence, drizzle some melted chocolate over the top of the cheesecake before adding the jelly topping.
- Crust Variations: You can also swap out the graham cracker crust for an Oreo crust or a crushed pretzel crust for a different flavor profile.
Helpful Notes and Tips
- Room Temperature Ingredients: Be sure to let your cream cheese and eggs come to room temperature before mixing to ensure a smooth and creamy cheesecake filling.
- Prevent Cracking: To avoid cracks, make sure not to over-bake the cheesecake. A slight jiggle in the center is ideal. Letting the cheesecake cool in the oven helps prevent sudden temperature changes that could cause cracks.
- No Springform Pan?: If you don’t have a springform pan, you can use a regular 9-inch round cake pan, but be careful when removing it from the pan. You might need to chill it longer to ensure it stays firm when sliced.
Tips from Well-Known Chefs
- Martha Stewart: “For a flawless cheesecake, always allow your cheesecake to cool slowly in the oven to prevent cracking. The slower the cool-down process, the better the texture.”
- Ina Garten: “Peanut butter and cream cheese are a dream team for a cheesecake filling. The creamy, rich texture pairs perfectly with the fresh and fruity topping.”
- Alton Brown: “Use the residual heat of the oven to cool your cheesecake after baking. It ensures that the cheesecake won’t experience drastic temperature changes, which can cause cracks.”
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Yes! In fact, this cheesecake is even better after chilling overnight, which allows the flavors to meld and the texture to firm up.
2. Can I use crunchy peanut butter instead of smooth?
Yes, you can use crunchy peanut butter, but be aware that it will add some texture to the filling, which can be a fun twist if you enjoy extra crunch!
3. What if I don’t have strawberry preserves?
If you don’t have strawberry preserves, you can substitute with any fruit preserve or even fresh berries. Just ensure that the topping complements the richness of the peanut butter filling.
4. Can I freeze this cheesecake?
Yes, you can freeze this cheesecake! Wrap it tightly in plastic wrap and aluminum foil before freezing. When you’re ready to serve it, thaw it overnight in the fridge.
5. Can I make this cheesecake without a crust?
Yes, you can make this as a crustless cheesecake if you prefer. Just pour the cheesecake filling into a greased pan and bake as usual.
This Peanut Butter and Jelly Cheesecake is the ultimate indulgence for anyone who loves the classic combination of peanut butter and jelly. With its smooth, creamy filling and sweet, fruity topping, it’s a dessert that brings a fun twist to your cheesecake repertoire. Give it a try and experience the nostalgia of PB&J in every decadent bite!
