Peanut Butter & Jelly Cheesecake – A Nostalgic Twist on a Classic Dessert

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If you’re a fan of the timeless peanut butter and jelly combination, then this Peanut Butter & Jelly Cheesecake is about to become your new favorite dessert. Combining the creamy richness of peanut butter cheesecake with the fruity sweetness of jelly swirls, this indulgent treat is a modern take on the childhood classic. Whether for a celebration or a cozy weekend dessert, this cheesecake is bound to impress!

Why You’ll Love This Recipe

  • Classic Flavors with a Twist – A nostalgic PB&J flavor in a rich cheesecake form.
  • Creamy & Decadent – Smooth, velvety peanut butter filling with a burst of fruity jelly.
  • Perfect for Any Occasion – Great for birthdays, holidays, or any dessert craving.
  • Make-Ahead Friendly – Chills overnight for the best texture.

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar

For the Peanut Butter Cheesecake Filling:

  • 3 (8 oz) packages cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 3 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract

For the Jelly Swirl:

  • ½ cup strawberry or grape jelly
  • 2 tbsp warm water

For Topping (Optional):

  • ¼ cup peanut butter, melted
  • ¼ cup jelly, melted
  • Crushed peanuts for garnish

Step-by-Step Instructions

Step 1: Prepare the Crust
Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool.

Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat cream cheese, peanut butter, and sugar until smooth and creamy.
Add eggs one at a time, mixing just until incorporated. Stir in sour cream and vanilla extract.
Pour the batter evenly over the cooled crust.

Step 3: Add the Jelly Swirl
In a small bowl, mix jelly with warm water until smooth.
Drop small spoonfuls of jelly over the cheesecake batter.
Use a toothpick or knife to swirl the jelly into the batter for a marbled effect.

Step 4: Bake & Cool
Bake in the preheated oven for 50-55 minutes, or until the edges are set but the center is slightly jiggly.
Turn off the oven, crack the door open slightly, and let the cheesecake cool for 1 hour inside.
Transfer to the refrigerator and chill for at least 4 hours, preferably overnight.

Step 5: Assemble & Serve
Before serving, drizzle melted peanut butter and jelly over the top.
Garnish with crushed peanuts for extra crunch.
Slice, serve, and enjoy this creamy, nostalgic delight!

Serving Suggestions

Pair this Peanut Butter & Jelly Cheesecake with:

  • A Hot Cup of Coffee – The bitterness of coffee balances the sweetness.
  • Vanilla Bean Ice Cream – Adds a smooth, creamy contrast.
  • A Glass of Cold Milk – Just like a classic PB&J sandwich.
  • Chocolate Sauce Drizzle – For an extra indulgent touch.

Tips for the Perfect Cheesecake

  • Room Temperature Ingredients – Ensure the cream cheese, eggs, and sour cream are at room temp for a smoother batter.
  • Avoid Overmixing – Overmixing can incorporate too much air, leading to cracks in the cheesecake.
  • Use a Water Bath – Placing a pan of hot water in the oven can help prevent cracks.
  • Chill for Best Results – Refrigerate for at least 4 hours to allow the flavors to develop.

Storage & Reheating

  • Refrigeration: Store in an airtight container in the fridge for up to 5 days.
  • Freezing: Wrap slices individually in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
  • Reheating: Serve cold or let sit at room temperature for 15 minutes before eating.

FAQs

Can I use crunchy peanut butter instead of creamy?
Yes, but the texture will be slightly different with small peanut pieces in the filling.

Can I swap out the jelly for fresh fruit?
Absolutely! Try blending fresh raspberries or strawberries for a natural fruit swirl.

Do I need to use a springform pan?
Yes, a springform pan makes it easier to remove the cheesecake without breaking the crust.

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