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Peanut Butter & Jelly Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 28 reviews
  • Author: Mariam
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Peanut Butter & Jelly Cheesecake is a creamy, decadent dessert that combines the classic flavors of peanut butter and jelly in a rich baked cheesecake. Featuring a buttery graham cracker crust, a smooth peanut butter-infused cream cheese filling, and a sweet jam topping with optional chopped peanuts for added crunch, it’s the perfect nostalgic treat reinvented for cheesecake lovers.

Ingredients

Scale

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted

For the filling:

  • 3 (8-ounce) packages cream cheese, softened
  • 3/4 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the topping:

  • 1/2 cup strawberry or raspberry jam
  • 2 tablespoons water
  • 1/4 cup chopped roasted peanuts (optional)

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake the crust for 8 to 10 minutes until set and golden. Remove from the oven and allow to cool slightly.
  2. Make the filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter and sugar, beating until fully incorporated and smooth. Mix in the sour cream thoroughly. Add the eggs one at a time, mixing on low speed after each addition to avoid overbeating. Stir in the vanilla extract to complete the filling.
  3. Assemble and bake: Pour the peanut butter filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until the edges are set and the center is just slightly wobbly when gently shaken.
  4. Cool the cheesecake: Turn off the oven and slightly crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and ensure gradual cooling.
  5. Chill: After cooling in the oven, refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully set and develop flavors.
  6. Prepare the topping: In a small saucepan, gently warm the jam with the water over low heat, stirring until smooth and pourable. Allow to cool slightly.
  7. Finish and serve: Spread the warmed jam evenly over the chilled cheesecake surface. If desired, sprinkle with chopped roasted peanuts for extra texture and flavor. Slice and serve chilled for the best experience.

Notes

  • Use seedless jam for a smoother topping finish.
  • Substitute graham cracker crust with crushed peanut butter cookie crust for enhanced peanut flavor.
  • Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Do not overbake the cheesecake; it should be slightly wobbly in the center when done.
  • Chilling overnight improves texture and flavor integration.

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Find it online: https://quickcookingmagic.com/peanut-butter-and-jelly-cheesecake-recipe/