Peanut Butter and Jelly Cheesecake

Why You’ll Love Peanut Butter and Jelly Cheesecake Recipe

This dessert takes familiar flavors and elevates them into something fun and impressive. The creamy peanut butter cheesecake paired with fruity jelly gives you a sweet and nutty contrast in every bite. It’s a great conversation starter at gatherings, easy enough for beginner bakers, and is something both kids and adults will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham cracker crumbs
Melted unsalted butter
Granulated sugar
Cream cheese, softened
Creamy peanut butter
Powdered sugar
Vanilla extract
Eggs
Jelly (grape or your favorite flavor)
Heavy cream
Optional chopped peanuts for garnish

Directions

Preheat and prepare: Preheat your oven to around 325°F (160°C). Grease a 9‑inch springform pan.

Make the crust: In a bowl, mix graham cracker crumbs with melted butter and granulated sugar until well combined. Press the mixture into the bottom of the prepared pan and bake for about 10 minutes. Let cool.

Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla extract, mixing until fully combined.

Add eggs: Mix in the eggs one at a time on low speed until just combined.

Add jelly swirl: Pour the cheesecake batter over the cooled crust. Drop spoonfuls of jelly over the top and use a knife or skewer to swirl it gently into the filling.

Bake: Bake for about 50–60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let it cool inside for about an hour.

Chill: Remove from the oven and let cool fully at room temperature, then refrigerate for at least 4 hours or overnight.

Finish: Before serving, whip the heavy cream and spread it over the top. Sprinkle with chopped peanuts if desired.

Servings and timing

Servings: About 10 slices
Prep time: ~20 minutes
Cook time: ~60 minutes
Chill time: At least 4 hours or overnight

Variations

Fruit swap: Use strawberry or raspberry jelly instead of grape.
Nut‑free: Substitute peanut butter with sunflower seed butter.
Chocolate twist: Add cocoa powder to the cheesecake batter for a chocolate variation.
Vegan: Use vegan cream cheese and a plant‑based egg substitute.

Storage/Reheating

Store leftover cheesecake covered in the refrigerator for up to 4–5 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw in the fridge before serving.

FAQs

What kind of jelly should I use?

You can use grape jelly for a classic flavor, but strawberry or raspberry also works well.

Can I make this ahead of time?

Yes! Cheesecake often tastes even better after sitting in the fridge overnight.

How do I prevent cracks in my cheesecake?

Allow it to cool gradually in the oven with the heat turned off, and avoid overmixing.

Can I use crunchy peanut butter?

Yes, crunchy peanut butter adds a bit more texture to the cheesecake.

Is it possible to make this recipe gluten‑free?

Use gluten‑free graham cracker crumbs to make the crust gluten‑free.

How do I slice clean pieces?

Dip your knife in hot water and wipe it dry between cuts.

Can I add more jelly on top?

Yes, you can add extra jelly on top or serve it on the side for more fruitiness.

What’s the best way to serve this cheesecake?

Serve chilled with whipped cream and chopped peanuts for garnish.

Can I make mini cheesecakes?

Yes! Divide the batter into a muffin tin with liners and adjust the baking time.

How long should I chill the cheesecake?

At least 4 hours, but overnight gives the best texture and flavor.

Conclusion

This Peanut Butter and Jelly Cheesecake effortlessly combines nostalgic flavors in a dessert that’s creamy, fun, and crowd‑pleasing. Whether you’re making it for a party, family dinner, or just a weekend treat, it’s sure to become a favorite.