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)
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
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 31g
- Sodium: 370mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 115mg
