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Slice of ultimate peanut butter jelly cheesecake with a creamy texture and fruity topping.
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Peanut Butter & Jelly Cheesecake

A delightful fusion of creamy peanut butter and sweet jelly in a rich cheesecake that brings back childhood memories.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: cheesecake, Dessert Recipe, Jelly, Peanut Butter, Sweet Treat
Servings: 12 slices
Calories: 350kcal

Ingredients

For the crust

  • 1 1/2 cups graham cracker crumbs These crispy crumbs lay the perfect foundation for our cheesecake crust.
  • 1/4 cup sugar Adds a touch of sweetness to the crust.
  • 1/2 cup butter, melted Binds the crust together, providing a moist flavor.

For the filling

  • 32 oz cream cheese, softened Cream cheese adds luxurious, creamy texture.
  • 1 cup sugar Balances the richness of the peanut butter.
  • 1 cup creamy peanut butter The star ingredient for flavor and creaminess.
  • 4 large eggs Provides structure and helps the cheesecake set.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
  • 1 cup sour cream Adds a tangy contrast to the filling.

For the topping

  • 1 cup strawberry or grape jelly Gives a nostalgic nod to PB&J sandwiches.
  • 1 tablespoon lemon juice Brightens the jelly's flavor.
  • Whipped cream for garnish Adds decadence to the cheesecake.
  • Chopped peanuts for garnish Adds texture and nutty flavor.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
  • In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until combined, then press into the bottom of the prepared pan.

Making the filling

  • In a large bowl, beat the cream cheese and 1 cup sugar together until smooth. Add the peanut butter and mix well.
  • Add eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until fully incorporated.

Baking

  • Pour the cheesecake mixture over the crust, spreading evenly.
  • Bake for 60-65 minutes until the center is set and edges are puffed. Cool on a wire rack for 10 minutes before removing the sides of the pan.

Topping and serving

  • In a small saucepan, heat jelly and lemon juice until melted. Allow to cool slightly before spreading over the cooled cheesecake.
  • Just before serving, add whipped cream and sprinkle with chopped peanuts.

Notes

For a richer flavor, use high-quality peanut butter. This cheesecake can be prepared a day in advance for better flavor.