Peanut Butter and Jelly Cheesecake is a delightful fusion of the classic childhood favorite and a rich, creamy dessert. Imagine the nostalgia of peanut butter and jelly, reimagined in a luscious cheesecake form. It’s the perfect dessert for peanut butter lovers and anyone who enjoys a playful twist on traditional treats.
The first time I made this Peanut Butter and Jelly Cheesecake, it instantly transported me back to my school lunchbox days, but with a sophisticated upgrade. Whether you’re serving it at a family gathering or as a sweet treat for a special occasion, this cheesecake will win hearts and appetites alike!
Why Our Peanut Butter and Jelly Cheesecake Is the Best
Our Peanut Butter and Jelly Cheesecake is a masterpiece of flavors and textures. The graham cracker crust is buttery and crisp, the peanut butter cheesecake filling is smooth and creamy, and the swirl of strawberry topping adds the perfect tangy sweetness. This dessert strikes the perfect balance between nostalgia and indulgence, making it an unforgettable treat!
Ingredients Notes for Peanut Butter and Jelly Cheesecake
Every ingredient in this Peanut Butter and Jelly Cheesecake plays a key role in its flavor and texture:
For the Crust:
- 2 cups graham cracker crumbs: Provides a sturdy, slightly sweet base for the cheesecake.
- 6 tablespoons melted butter: Holds the crumbs together and adds richness.
For the Cheesecake Filling:
- 4 (8 oz) packages cream cheese, softened: Creates the creamy, luscious texture of the cheesecake.
- 1 cup smooth peanut butter: Adds the rich, nutty flavor that’s central to this recipe.
- ¾ cup sugar: Sweetens the cheesecake filling perfectly.
- 3 tablespoons flour: Helps stabilize the batter for a smooth texture.
- 2 teaspoons vanilla extract: Enhances the overall flavor with a warm, aromatic touch.
- ¾ cup heavy whipping cream: Adds creaminess and smoothness to the filling.
- 3 eggs: Provides structure and richness to the cheesecake.
- 1½ cups strawberry topping or preserves (warmed): Adds the signature jelly swirl for a tangy-sweet contrast.
Kitchen Tools Needed for Peanut Butter and Jelly Cheesecake
- 9-inch springform pan
- Food processor or resealable bag and rolling pin (to crush graham crackers)
- Mixing bowls
- Stand mixer or hand mixer
- Rubber spatula
- Toothpick or skewer (for swirling the jelly)
- Wire rack
How to Make Peanut Butter and Jelly Cheesecake
1. Make the Crust
- Preheat your oven to 350°F.
- Crush about 2 packages of graham crackers in a food processor to make 2 cups of crumbs. Alternatively, place the crackers in a resealable bag and crush them with a rolling pin.
- Add 6 tablespoons melted butter to the crumbs and pulse (or mix) until well combined.
- Pour the mixture into a prepared 9-inch springform pan and use the back of a spoon to press it down firmly, forming an even crust. Take the crumbs up the sides of the pan about 1 inch.
- Bake for 10 minutes, then set aside to cool.
2. Make the Cheesecake Filling
- In the bowl of a stand mixer equipped with a paddle attachment, cream together 4 packages of softened cream cheese and 1 cup peanut butter for 3–4 minutes, or until smooth and lump-free. Scrape the sides and bottom of the bowl as needed.
- Add ¾ cup sugar and 3 tablespoons flour and beat on high speed for 1–2 minutes until fully combined.
- Slowly pour in ¾ cup heavy whipping cream and 2 teaspoons vanilla extract while mixing on low speed. Gradually increase the speed to high and beat for about 1 minute.
- Add 3 eggs, one at a time, mixing just until the yolk disappears into the batter after each addition.
3. Assemble the Cheesecake
- Pour half of the cheesecake batter into the prepared crust.
- Drizzle half of the warmed strawberry topping over the batter. Use a toothpick or skewer to swirl the jelly into the batter gently.
- Pour the remaining cheesecake batter over the first layer and repeat the swirling process with the rest of the strawberry topping.
4. Bake the Cheesecake
- Place the cheesecake in the oven and bake at 350°F for 15 minutes. Without opening the oven door, reduce the temperature to 200°F and bake for an additional 50–55 minutes, or until the center of the cheesecake jiggles slightly (like Jell-O, not water).
- Once the center is set, turn off the oven and crack the oven door slightly. Allow the cheesecake to cool slowly in the oven for about 15 minutes.
5. Cool and Set
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the cheesecake overnight to allow it to set fully.
6. Garnish and Serve
- Before serving, top the cheesecake with whipped cream, additional strawberry topping, and chopped peanuts for garnish.
- Slice and enjoy the nostalgic, creamy goodness of this Peanut Butter and Jelly Cheesecake!
How to Store Peanut Butter and Jelly Cheesecake
- In the fridge: Store leftover cheesecake in an airtight container or cover tightly with plastic wrap. It will stay fresh for up to 5 days.
- In the freezer: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Peanut Butter and Jelly Cheesecake Variations
- Nut-Free Option: Use sunflower seed butter or cookie butter in place of peanut butter for those with nut allergies.
- Alternative Jelly Flavors: Swap the strawberry topping for grape, raspberry, or blackberry preserves to suit your taste.
- Chocolate Lover’s Twist: Drizzle melted chocolate over the cheesecake before serving for an extra layer of indulgence.
- Crunchy Crust: Mix ½ cup finely chopped peanuts into the graham cracker crust for added texture and flavor.
What to Serve With Peanut Butter and Jelly Cheesecake
This rich cheesecake pairs beautifully with:
- A tall glass of milk: A classic pairing for peanut butter and jelly flavors.
- Hot coffee or espresso: The bitter notes of coffee complement the sweet richness of the cheesecake.
- Fresh berries: Serve alongside strawberries or raspberries for a refreshing touch.
For a festive presentation, pipe whipped cream around the edges and sprinkle chopped peanuts or additional graham cracker crumbs on top.
Top Tips for Perfect Peanut Butter and Jelly Cheesecake
- Use room-temperature ingredients: This ensures a smooth, lump-free batter.
- Don’t overmix: Overmixing can incorporate too much air, leading to cracks in the cheesecake.
- Swirl carefully: Use a toothpick or skewer to gently create swirls for a beautiful design.
- Cool gradually: Letting the cheesecake cool slowly in the oven minimizes the risk of cracking.
Helpful Notes
- If you don’t have a springform pan, you can use a deep pie dish, but slicing and removing the cheesecake will be trickier.
- To avoid sticking, run a knife around the edges of the pan before removing the springform.
Tips from Well-Known Chefs
- Christina Tosi: Add a sprinkle of flaky sea salt on top of the peanut butter layer to enhance the flavors.
- Ina Garten: Use the water bath method if you want an ultra-creamy cheesecake with no chance of cracking.
- Ree Drummond: Garnish with a drizzle of melted peanut butter for an extra nutty kick.
Frequently Asked Questions (FAQ)
Q: Can I make this cheesecake ahead of time?
A: Absolutely! Cheesecake actually tastes better the next day, so making it a day ahead is ideal.
Q: Can I use crunchy peanut butter?
A: Yes, but the filling will have bits of peanut throughout. Use smooth peanut butter for a creamier texture.
Q: How do I prevent my cheesecake from cracking?
A: Don’t overmix the batter, bake at the correct temperature, and cool slowly in the oven after baking.
Q: Can I use pre-made graham cracker crumbs?
A: Yes, store-bought graham cracker crumbs save time and work just as well.
Q: How do I reheat frozen cheesecake?
A: Thaw frozen slices in the refrigerator overnight. Cheesecake is best served chilled or at room temperature.
More Delicious Cheesecake Recipes
- White Chocolate Raspberry Cheesecake Balls
- Best No-Bake Cherry Cheesecake
- Christmas Cherry Cheesecake Bars
Make this Peanut Butter and Jelly Cheesecake for the perfect nostalgic dessert—it’s guaranteed to bring smiles and sweet memories!
Peanut Butter and Jelly Cheesecake
Ingredients
For the Crust:
- – 2 cups graham cracker crumbs
- – 1/4 cup granulated sugar
- – 1/2 cup unsalted butter melted
For the Cheesecake Filling:
- – 3 8 oz packages cream cheese, softened
- – 1 cup creamy peanut butter
- – 1 cup granulated sugar
- – 1/4 cup brown sugar
- – 3 large eggs
- – 1 tsp vanilla extract
- – 1/2 cup sour cream
For the Topping:
- – 1/2 cup grape or strawberry jelly
- – 1/4 cup creamy peanut butter warmed for drizzling (optional)
- – Crushed peanuts optional
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
- Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and peanut butter until smooth. Add the granulated sugar and brown sugar, mixing well.
- Add the eggs one at a time, beating after each addition. Stir in the vanilla extract and sour cream until just combined.
- Pour the filling over the prepared crust and smooth the top. Bake for 60-70 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to prevent cracking. Then refrigerate for at least 4 hours or overnight.
- Add the Topping: Spread the jelly evenly over the top of the cheesecake. If desired, drizzle warmed peanut butter over the jelly and sprinkle with crushed peanuts.
- Slice and serve chilled. Enjoy!
Notes
- Use any flavor of jelly you like to customize the dessert.
- To prevent a soggy crust, wrap the springform pan in foil and bake the cheesecake in a water bath.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 1 month.