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Peanut Butter and Jelly Cheesecake

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This Peanut Butter & Jelly Cheesecake is a fun twist on the classic sandwich, featuring a creamy peanut butter cheesecake filling with a fruity jelly swirl on a graham cracker crust. It’s a nostalgic dessert that’s both indulgent and comforting.

Ingredients

  • 2 cups graham cracker crumbs
  • 1/2 cup unsalted butter, melted
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 cup grape jelly (or jelly of choice)

Instructions

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. In a bowl, mix graham cracker crumbs and melted butter. Press mixture into the bottom of the pan to form the crust. Bake for 10 minutes and let cool.
  3. In a large bowl, beat cream cheese until smooth. Add peanut butter and sugar; beat until well combined.
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream.
  5. Pour the filling over the cooled crust and smooth the top.
  6. Drop spoonfuls of jelly over the top and swirl with a knife or skewer.
  7. Bake for 50–60 minutes or until the center is set but slightly jiggly. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour.
  8. Remove from oven and refrigerate for at least 4 hours or overnight before serving.

Notes

  • You can use any flavor of jelly you prefer—strawberry, raspberry, or grape all work well.
  • Make sure all ingredients are at room temperature for a smoother filling.
  • Use a water bath while baking for a crack-free cheesecake.

Nutrition

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