Peanut Butter and Jelly Cheesecake Recipe
If you love nostalgic flavors with a sophisticated twist, then the Peanut Butter and Jelly Cheesecake is an absolute must-try. This dessert beautifully marries the beloved peanut butter and jelly sandwich into a creamy, dreamy cheesecake form, delivering a perfect balance of sweet and salty with a luscious texture that melts in your mouth. Whether it’s a special occasion or a weekend indulgence, this Peanut Butter and Jelly Cheesecake promises to delight everyone at the table with its rich flavors and inviting appearance.
Ingredients You’ll Need
The magic of Peanut Butter and Jelly Cheesecake starts with simple, everyday ingredients that each play a crucial role in creating its signature taste and texture. From the crunchy almond-hued crust to the velvety peanut butter filling and the sweet jelly topping, every element is essential to make this dessert perfect.
- 1.5 cups graham cracker crumbs: These crumbs form the buttery, crunchy crust that holds everything together.
- 0.5 cup unsalted butter, melted: Butter adds richness and helps bind the crust for a firm base.
- 2 tablespoons granulated sugar: Sweetens the crust just enough without overpowering.
- 16 oz cream cheese, softened: The base of the silky, creamy filling, creating that classic cheesecake texture.
- 1 cup creamy peanut butter: Delivers bold, nutty flavor and creaminess to the cheesecake filling.
- 1 cup granulated sugar: Balances the peanut butter’s savory notes with sweetness.
- 0.5 cup sour cream: Adds a slight tang and extra creaminess to the filling for a smooth finish.
- 3 large eggs: These provide structure and richness, helping the cheesecake to set beautifully.
- 1 teaspoon vanilla extract: Enhances all the flavors with a warm, aromatic depth.
- 0.5 cup strawberry jelly: The jelly topping gives that classic fruity sweetness and a shiny, inviting finish.
- 2 tablespoons water: Dilutes the jelly slightly for easy spreading and perfect drizzling.
How to Make Peanut Butter and Jelly Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (163°C) and greasing the bottom of a 9-inch springform pan — this ensures your cheesecake won’t stick. Mix the graham cracker crumbs with melted butter and sugar until the mixture holds together. Press this mixture firmly and evenly into the pan’s bottom. Baking the crust briefly for 10 minutes locks in the crunch and enhances the flavor, making a sturdy base that supports the luscious filling.
Step 2: Make the Peanut Butter Cheesecake Filling
Using an electric mixer, beat the softened cream cheese until luxuriously smooth, eliminating any lumps. Next, add creamy peanut butter, sugar, and sour cream, mixing well to create a luscious, silky batter. The sour cream introduces a subtle tang that perfectly balances the peanut butter’s richness, creating a flavor that is both bold and beautifully smooth.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating thoroughly after each addition. This step is crucial to ensure a consistent texture that isn’t overly dense or crumbly. Finally, stir in the vanilla extract, which offers a sweet, comforting aroma and rounds out the flavors, creating a filling that’s creamy and full-bodied.
Step 4: Bake the Cheesecake
Pour the peanut butter filling over the cooled crust, using a spatula to smooth the top. Bake for 50 minutes until the edges are set but the center still jiggles slightly when nudged — this ensures a creamy texture. After baking, leave the cheesecake in the turned-off oven with the door slightly ajar for 10 minutes to gradually cool down and prevent cracks on the surface.
Step 5: Add the Jelly Topping
While the cheesecake cools, gently heat the strawberry jelly with water on low until melted and smooth. This thin glaze will spread easily and beautifully over the cheesecake. Once cool, spread the jelly over the top, allowing it to drizzle elegantly down the sides. The bright jelly not only adds a pop of color but complements the peanut butter flavor with nostalgic sweetness.
Step 6: Chill and Set
Refrigerate the Peanut Butter and Jelly Cheesecake for at least 4 hours, or better yet, overnight. This chilling step is key for the filling to fully firm up and blend the flavors, resulting in a cheesecake that slices cleanly and tastes heavenly.
How to Serve Peanut Butter and Jelly Cheesecake
Garnishes
To elevate the Peanut Butter and Jelly Cheesecake, consider topping slices with crushed roasted peanuts for extra crunch or a light dusting of powdered sugar for a delicate touch. Fresh strawberries or a drizzle of extra jelly alongside the plate can boost the fruity freshness and make each bite feel like a celebration.
Side Dishes
This cheesecake pairs wonderfully with a simple cup of strong coffee or a creamy latte, which balances the sweetness. For a lighter side, serve with a small bowl of fresh berries to add brightness and contrast. Even a dollop of whipped cream can enhance each bite with an airy texture.
Creative Ways to Present
For a fun twist, serve the Peanut Butter and Jelly Cheesecake in individual jars layered with extra jelly and peanut butter mousse, or cut into bite-sized squares and dipped lightly in melted chocolate for a party treat. Presenting it with colorful mini spoons adds a festive, personal touch that guests will adore.
Make Ahead and Storage
Storing Leftovers
Store leftover Peanut Butter and Jelly Cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and creamy for up to 5 days, making it a great make-ahead dessert that’s ready when you crave a sweet fix.
Freezing
This cheesecake freezes beautifully. Wrap it securely with plastic wrap and aluminum foil to prevent freezer burn, and freeze for up to 2 months. Thaw it overnight in the refrigerator before serving to maintain its perfect texture and rich flavor.
Reheating
Cheesecake is best enjoyed chilled, so reheating is generally not recommended. If you prefer a slightly softer slice, let it sit at room temperature for about 15 to 20 minutes before serving to bring out the flavors without losing that creamy consistency.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Using crunchy peanut butter will add a delightful texture to the filling, giving every bite a bit more crunch. Just keep in mind that this might change the cheesecake’s smoothness slightly, but it will definitely add character.
Is it possible to make this cheesecake gluten-free?
Yes, you can substitute the graham cracker crumbs with gluten-free alternatives like gluten-free graham crackers or crushed nuts. Just make sure they have a similar texture to keep the crust firm and satisfyingly crumbly.
Can I substitute the strawberry jelly for a different flavor?
Definitely! Raspberry, grape, or even mixed berry jelly can be fantastic alternatives that pair beautifully with peanut butter. Feel free to experiment with your favorite flavors to customize your Peanut Butter and Jelly Cheesecake experience.
How long does it take to make this cheesecake from start to finish?
Including preparation, baking, cooling, and chilling time, expect to spend around 6 hours total—most of which is hands-off chilling time. This makes it perfect to prepare the day before entertaining guests or enjoying a leisurely weekend treat.
What is the best way to slice this cheesecake without cracking?
Use a sharp knife dipped in hot water and wiped dry before each cut. This warm blade will glide smoothly through the cheesecake, minimizing cracks and keeping neat slices that look as good as they taste.
Final Thoughts
There is something truly special about the Peanut Butter and Jelly Cheesecake that brings together comfort and elegance in every forkful. It’s a dessert that sparks joy and nostalgia, elevated by smooth, rich textures and balanced sweetness that’s impossible to resist. I highly encourage you to try making this delightful treat—it’s sure to become a treasured favorite in your dessert repertoire!
Print
Peanut Butter and Jelly Cheesecake Recipe
- Total Time: 5 hours 20 minutes (including chilling time)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A rich and creamy Peanut Butter and Jelly Cheesecake featuring a crunchy graham cracker crust, smooth peanut butter filling, and a sweet strawberry jelly topping. This dessert combines classic flavors in a decadent cheesecake perfect for special occasions or a delightful treat.
Ingredients
Crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 2 tablespoons granulated sugar
Filling
- 16 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 0.5 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
Topping
- 0.5 cup strawberry jelly
- 2 tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease the bottom of a 9-inch springform pan to prevent sticking.
- Make the Crust Mixture: In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Mix thoroughly until fully combined to create the base crust mixture.
- Form and Bake Crust: Press the crumb mixture firmly into the bottom of the prepared pan to create an even layer. Bake in the oven for 10 minutes, then remove and let cool while preparing the filling.
- Beat Cream Cheese: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
- Add Peanut Butter and Other Ingredients: Add creamy peanut butter, 1 cup granulated sugar, and sour cream to the cream cheese. Mix until the ingredients are well combined and smooth.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to maintain a smooth texture. Stir in the vanilla extract to enhance flavor.
- Assemble Filling on Crust: Pour the peanut butter cheesecake filling over the cooled crust and use a rubber spatula to smooth the top evenly.
- Bake the Cheesecake: Bake in the preheated oven for 50 minutes, or until the center is mostly set but still has a slight jiggle, indicating it is perfectly cooked.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly open for 10 minutes to help prevent cracking while it cools gradually.
- Prepare Jelly Topping: In a small saucepan, combine strawberry jelly and water. Heat gently over low heat until the jelly melts and becomes smooth. Remove from heat.
- Apply Jelly Topping: Once the cheesecake has cooled, spread the melted strawberry jelly over the surface, allowing some to drizzle down the sides for a decorative effect.
- Chill Before Serving: Refrigerate the cheesecake for at least 4 hours or overnight to fully set and firm up before removing the springform pan sides and serving.
Notes
- Ensure cream cheese is at room temperature to achieve a smooth filling.
- Do not overbake the cheesecake to avoid cracks and a dry texture.
- Use creamy peanut butter for a smooth consistency in the filling.
- Allow the crust to cool completely before adding the filling to avoid melting.
- Refrigerating overnight improves texture and flavor melding.
- Strawberry jelly can be substituted with any berry jelly of choice.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 460 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 110 mg
Keywords: peanut butter cheesecake, jelly cheesecake, peanut butter and jelly dessert, creamy cheesecake, graham cracker crust
