Get ready to fall in love with the dessert mashup of your dreams: Peanut Butter & Jelly Cheesecake. This recipe brings together the beloved PB&J pairing in a luscious, ultra-creamy cheesecake with a buttery graham cracker crust, rich peanut butter filling, and a glossy swirl of sweet jelly on top. Every bite is pure childhood nostalgia elevated to grown-up, indulgent heights. If you adore both cheesecake and the classic peanut butter and jelly combo, this showstopping treat is destined to become a household favorite.

Peanut Butter & Jelly Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

You don’t need a long or complicated shopping list to bake something spectacular—just a few pantry staples and some rich peanut butter magic. Each ingredient in Peanut Butter & Jelly Cheesecake plays a key role in building the dreamy textures and nostalgic flavors we all crave.

Graham cracker crumbs: These give the crust its familiar crunch and slightly sweet, toasty flavor as the perfect base.
Granulated sugar (for crust and filling): Adds essential sweetness and a little structure, while letting the peanut butter shine.
Unsalted butter: Melted butter binds the crust crumbs together for sliceable, golden perfection.
Cream cheese: The heart of our cheesecake—use full-fat and make sure it’s softened for ultimate creaminess.
Creamy peanut butter: Brings nutty richness and that iconic PB taste that no one can resist.
Eggs: These set the filling, giving your cheesecake its signature silky (not crumbly) texture.
Vanilla extract: Rounds out the flavors and makes the whole dessert feel bakery-worthy.
Sour cream: A little tang boosts the cheesecake’s creaminess and balances the richness.
Strawberry or grape jelly: The jelly swirl is essential—it brings an eye-catching gloss and sweet, fruity contrast.
Water: Just a splash helps loosen up your jelly for easier spreading.
Chopped peanuts (optional): Sprinkle on top for a touch of crunch and an extra nod to the classic sandwich.

How to Make Peanut Butter & Jelly Cheesecake

Step 1: Prepare the Graham Cracker Crust

Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until everything is evenly moistened and the texture resembles wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan—use the bottom of a glass or a measuring cup for the most even layer. Bake for 8 minutes, then set the crust aside to cool while you prep the cheesecake filling.

Step 2: Mix the Cheesecake Filling

In a large bowl, beat the softened cream cheese, creamy peanut butter, and granulated sugar together until the mixture is totally smooth and creamy—no lumps allowed! Add the eggs one at a time, mixing on low speed just until each is incorporated, so you don’t overmix and risk a dense cheesecake. Blend in the vanilla extract and sour cream until smooth and luscious.

Step 3: Assemble and Bake

Pour the rich peanut butter cheesecake filling over your cooled crust, smoothing the top with a spatula. Slide the pan into the oven and bake for 50–55 minutes, or until the center is almost set but still just a little jiggly when you tap the side of the pan. When the time is up, turn off the oven, crack the door, and let your cheesecake cool inside for an hour as it gently sets. Patience here pays off with an extra silky texture.

Step 4: Chill for Best Texture

Transfer the cheesecake to the refrigerator and let it chill for at least 4 hours—or overnight, if you can stand the wait. This is what makes Peanut Butter & Jelly Cheesecake so creamy, dense, and sliceable. If you’re prepping ahead, this step is pure magic for making your day-of serving extra easy.

Step 5: Top with Jelly and Peanuts

Once the cheesecake is completely chilled, heat your strawberry or grape jelly with a couple tablespoons of water in a small saucepan over low heat. Stir until the mixture is glossy and pourable. Cool it just slightly, then spread or drizzle the jelly over the top of your cheesecake, letting some drip down the sides for extra flair. Finish with a graceful sprinkle of chopped peanuts if you like that crunch and salty contrast. Now it’s ready to be devoured!

How to Serve Peanut Butter & Jelly Cheesecake

Garnishes

A little flourish goes a long way. Try an extra spoonful of jelly, a handful of chopped salted peanuts, or even a dollop of whipped cream on each slice. For an elegant touch, scatter a few fresh berries or a mint leaf across the top—these little additions make your Peanut Butter & Jelly Cheesecake look bakery-case gorgeous every time.

Side Dishes

This cheesecake is decadent, so keep things light and complementary. Offer fresh fruit like sliced strawberries, grapes, or banana alongside each slice. For a playful brunch twist, pair with cold milk or bold hot coffee—just like you’d serve with a peanut butter and jelly sandwich, but all grown up!

Creative Ways to Present

For a party, slice the cheesecake into neat bars or bite-sized squares and serve them on a tiered platter. Swirl a little extra jelly into whipped cream or use toothpicks to make fun cheesecake pops. You can even layer pieces in parfait glasses with extra jelly and peanuts for a whimsical, spoonable treat—there are endless ways to impress with this Peanut Butter & Jelly Cheesecake!

Make Ahead and Storage

Storing Leftovers

Your cheesecake will keep beautifully in the refrigerator. Cover it tightly with plastic wrap or store in an airtight container, and it’ll stay luscious and fresh for up to 4 days. The flavors even deepen overnight, making that second-day slice even more irresistible.

Freezing

Want to save some for later? Freeze leftover Peanut Butter & Jelly Cheesecake (without the jelly topping) by wrapping slices tightly in plastic wrap, then aluminum foil. Pop them in a freezer-safe container, and you can stash them away for up to 2 months. Thaw overnight in the refrigerator before topping and serving.

Reheating

Cheesecake isn’t meant to be served piping hot, but if you prefer it lightly chilled or at room temperature, let a slice sit out for 20–30 minutes before serving. This softens it perfectly, restoring that creamy texture and helping the flavors shine.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes! Crunchy peanut butter will add little nutty bits to your filling, which gives a fun texture. Just know your batter might be a bit less smooth, but it’s still delicious and playful.

How do I prevent cracks in my Peanut Butter & Jelly Cheesecake?

Be gentle when mixing, avoid overbeating the eggs, and use the oven-cooldown method—let the cheesecake cool in the oven for an hour after baking. A pan of hot water on the lower rack also helps keep humidity high, minimizing cracking.

What kinds of jelly work best?

Use your favorite—classic strawberry or grape jelly both bring that nostalgic PB&J flavor. For a fruity twist, try raspberry or even blackberry. Just be sure it’s a smooth jelly (not chunky jam) for the glossiest finish.

Can I make this cheesecake gluten-free?

Absolutely! Swap the graham cracker crumbs for a gluten-free alternative or use gluten-free cookies in the crust. Check your jelly and peanut butter are certified gluten-free as well to keep the whole dessert safe.

Can I turn this recipe into mini cheesecakes?

Yes, you can! Divide the ingredients among muffin tins lined with papers and reduce the baking time to about 20–25 minutes. They’ll be adorable and portable, perfect for parties or lunchbox treats.

Final Thoughts

If you’re ready to try a dessert that captures joyful childhood flavors in a grown-up, utterly irresistible way, you’ve got to bake this Peanut Butter & Jelly Cheesecake. It’s simple enough for a fun afternoon project and impressive enough to wow at any gathering. I can’t wait for you to taste just how magical a cheesecake can be when peanut butter and jelly unite!

Peanut Butter & Jelly Cheesecake Recipe

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4.7 from 19 reviews

Author: admin
Total Time: 5 hours 20 minutes (including chilling)
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the irresistible combination of peanut butter and jelly with this decadent Peanut Butter & Jelly Cheesecake. Creamy peanut butter cheesecake sits atop a graham cracker crust, topped with a sweet fruity jelly glaze and crunchy peanuts. Perfect for any dessert lover!

Ingredients

Scale

Crust:

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Filling:

24 ounces cream cheese, softened
1 cup creamy peanut butter
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

Topping:

1/2 cup strawberry or grape jelly
2 tablespoons water
1/4 cup chopped peanuts (optional)

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Instructions

Preheat oven and prepare crust: Preheat oven to 325°F (160°C) and grease a 9-inch springform pan. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and bake for 8 minutes.
Prepare filling: Beat cream cheese, peanut butter, and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream. Pour over crust.
Bake cheesecake: Bake for 50–55 minutes until almost set. Cool in the oven, then refrigerate for at least 4 hours.
Make topping: Heat jelly and water, spread over chilled cheesecake. Sprinkle with peanuts.

Notes

For a swirl effect, drop spoonfuls of jelly over the filling before baking and swirl with a knife.
This cheesecake freezes well without the topping—wrap tightly and store for up to 2 months.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American