Go Back
The Peanut Butter & Jelly Cheesecake is a delightful fusion of nostalgia and indulgence, bringing together two beloved American flavors that have graced the lunchboxes of generations. While a simple peanut butter and jelly sandwich evokes memories of childhood afternoons and carefree days, transforming these classic flavors into a creamy cheesecake elevates the experience into something truly special. The combination of rich, velvety cheesecake paired with the iconic taste of peanut butter and jelly not only satisfies the sweet tooth but also evokes a sense of comfort and familiarity that resonates with many.

Peanut Butter & Jelly Cheesecake

Indulge in a fusion of flavors with this delightful Peanut Butter & Jelly Cheesecake recipe! Perfect for gatherings or a sweet treat at home, this creamy dessert combines rich peanut butter and a fruity jelly topping on a classic graham cracker crust. The step-by-step guide is ideal for novice bakers and seasoned chefs alike, ensuring your cheesecake turns out perfect every time. Relive childhood memories with this modern twist on a classic favorite!
Print Recipe Pin Recipe

Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup creamy peanut butter

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup sour cream

For the jelly topping:

1 cup grape or strawberry jelly (your choice)

1 tablespoon lemon juice

For garnish:

Whipped cream

Crushed peanuts or graham cracker crumbs

Instructions
 

Prepare the crust: Preheat your oven to 325°F (160°C). In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Pre-bake the crust for 10 minutes, then remove and let it cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the peanut butter and sugar, mixing until fully combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until the mixture is well combined and smooth.

      Bake the cheesecake: Pour the cheesecake filling into the pre-baked crust, spreading it evenly. Bake in the preheated oven for 50-60 minutes, or until the center is just set and slightly jiggly. The edges should be firm, and the center will continue to set as it cools. Once done, turn off the oven, crack the door open, and let it cool gradually inside for about an hour.

        Prepare the jelly topping: While the cheesecake cools, combine the jelly and lemon juice in a small saucepan over low heat. Stir until the jelly melts and becomes smooth. Remove from heat and let it cool slightly.

          Assembly: Once the cheesecake has cooled, pour the jelly mixture evenly over the top. Spread it gently with a spatula to cover the entire surface. Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set completely.

            Serve: Before serving, remove the cheesecake from the springform pan. Garnish with whipped cream and sprinkle crushed peanuts or graham cracker crumbs on top for added texture.

              Prep Time: 30 minutes | Total Time: 6 hours (including cooling) | Servings: 12