A nostalgic twist on a classic dessert! This Peanut Butter and Jelly Cheesecake combines a rich, creamy peanut butter cheesecake filling with a luscious jelly swirl, all atop a buttery graham cracker crust. Perfect for PB&J lovers!
Hungry for more? Subscribe now and have this recipe sent directly to your inbox—along with exclusive foodie updates!
Why You’ll Love This Recipe
✔ Rich & Creamy – The perfect balance of peanut butter goodness and sweet jelly.
✔ Easy to Make – Simple ingredients, straightforward steps.
✔ Nostalgic Flavor – Tastes just like your favorite childhood PB&J sandwich!
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
For the Peanut Butter Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ¾ cup peanut butter (creamy)
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup sour cream
For the Jelly Swirl
- ½ cup strawberry or grape jelly (or your favorite flavor)
- 1 teaspoon water (to thin, if needed)
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add sugar, vanilla extract, and sour cream, mixing until creamy.
- Beat in eggs, one at a time, until just combined.
Step 3: Add the Jelly Swirl
- Pour cheesecake filling over the crust.
- Warm jelly slightly (if too thick, mix with 1 teaspoon water).
- Drop spoonfuls of jelly over the filling and use a toothpick or knife to swirl it gently.
Step 4: Bake the Cheesecake
- Wrap the bottom of the springform pan in foil and place in a larger baking dish.
- Pour hot water into the baking dish to create a water bath (helps prevent cracks).
- Bake for 45–50 minutes, or until the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Serving Suggestions
- Extra PB Drizzle – Drizzle melted peanut butter on top before serving.
- More Jelly – Add an extra spoonful of jelly on each slice.
- Whipped Cream – A light, fluffy topping balances the richness.
Tips for Success
✔ Room Temperature Ingredients – Helps create a smooth, creamy cheesecake.
✔ Don’t Overmix – Too much air can cause cracks when baking.
✔ Use a Water Bath – Keeps the texture silky and prevents cracks.
✔ Chill Overnight – The flavors deepen and texture improves with time.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Chill Time: 4+ hours
- Cuisine: American
Nutritional Information (Per Slice)
Calories: 380 | Protein: 8g | Carbs: 34g | Fat: 24g | Sugar: 24g
This Peanut Butter and Jelly Cheesecake is a fun, indulgent twist on a childhood favorite—perfect for any PB&J lover. Enjoy!
Print
Peanut Butter and Jelly Cheesecake
- Total Time: 1 hour 5 minutes
Description
A nostalgic twist on a classic dessert! This Peanut Butter and Jelly Cheesecake combines a rich, creamy peanut butter cheesecake filling with a luscious jelly swirl, all atop a buttery graham cracker crust. Perfect for PB&J lovers!
Hungry for more? Subscribe now and have this recipe sent directly to your inbox—along with exclusive foodie updates!
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons butter, melted
For the Peanut Butter Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- ¾ cup peanut butter (creamy)
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup sour cream
For the Jelly Swirl
- ½ cup strawberry or grape jelly (or your favorite flavor)
- 1 teaspoon water (to thin, if needed)
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8–10 minutes, then let cool.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and peanut butter until smooth.
- Add sugar, vanilla extract, and sour cream, mixing until creamy.
- Beat in eggs, one at a time, until just combined.
Step 3: Add the Jelly Swirl
- Pour cheesecake filling over the crust.
- Warm jelly slightly (if too thick, mix with 1 teaspoon water).
- Drop spoonfuls of jelly over the filling and use a toothpick or knife to swirl it gently.
Step 4: Bake the Cheesecake
- Wrap the bottom of the springform pan in foil and place in a larger baking dish.
- Pour hot water into the baking dish to create a water bath (helps prevent cracks).
- Bake for 45–50 minutes, or until the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
Room Temperature Ingredients – Helps create a smooth, creamy cheesecake.
Don’t Overmix – Too much air can cause cracks when baking.
Use a Water Bath – Keeps the texture silky and prevents cracks.
Chill Overnight – The flavors deepen and texture improves with time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Cuisine: American
