A childhood classic turned into a rich, creamy dessert! This Peanut Butter & Jelly Cheesecake combines smooth peanut butter, tangy fruit preserves, and a buttery graham cracker crust for a nostalgic twist on a favorite treat.
Ingredients:
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- ¾ cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the jelly swirl:
- ½ cup strawberry or grape jelly (or your favorite fruit preserves)
Optional toppings:
- Chopped peanuts
- Additional dollops of jelly
- Whipped cream
Directions:
- Prepare the crust:
Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool. - Make the filling:
In a large bowl, beat the cream cheese and peanut butter until smooth. Add sugar and beat until combined. Mix in eggs, one at a time. Stir in vanilla and sour cream until smooth. - Pour & swirl:
Pour the cheesecake filling over the cooled crust. Warm jelly slightly and drop spoonfuls on top. Use a knife or toothpick to gently swirl the jelly into the batter. - Bake the cheesecake:
Bake for 50–60 minutes, or until the center is just set but slightly jiggly. Turn off the oven, crack the door, and let cheesecake cool inside for 1 hour. - Chill & serve:
Refrigerate for at least 4 hours (overnight is best). Garnish with chopped peanuts, more jelly, or whipped cream before serving!
Prep Time: 20 minutes
Cook Time: 60 minutes
Chill Time: 4 hours
Total Time: 5 hours 20 minutes
Servings: 10–12 slices
Calories: ~450 per slice
Sweet, salty, creamy, and nostalgic—this cheesecake is the grown-up dessert your inner kid has been dreaming of!