Craving a dessert that blends comfort with indulgence? Peanut Butter and Jelly Cheesecake is a Nostalgic Creamy Dessert that combines creamy peanut butter, sweet strawberry preserves, and a buttery graham cracker crust. Perfect for special occasions or a cozy treat, this cheesecake reimagines a classic sandwich in dessert form. With straightforward steps, Peanut Butter and Jelly Cheesecake is sure to delight. Let’s bake this irresistible dessert!
Ingredients for Peanut Butter and Jelly Cheesecake
Here’s what you’ll need for Peanut Butter and Jelly Cheesecake (serves 12):
For the Crust:
- 2 cups (200g) graham cracker crumbs
- 6 tbsp (85g) unsalted butter, melted
For the Cheesecake Filling:
- 32 oz (900g) cream cheese, softened (4 packages, 8 oz each)
- 1 cup (240g) smooth peanut butter
- ¾ cup (150g) granulated sugar
- 3 tbsp (24g) all-purpose flour
- 2 tsp (10ml) vanilla extract
- ¾ cup (180ml) heavy whipping cream
- 3 large eggs
- 1 ½ cups (360g) strawberry preserves, warmed
Equipment
- 9-inch springform pan
- Food processor or zip-top bag
- Mixing bowls
- Electric mixer
- Spatula
- Toothpick or skewer
- Oven
- Wire rack
- Refrigerator
Ingredient Tips
- Cream Cheese: Use softened, full-fat cream cheese for a smooth Nostalgic Creamy Dessert; low-fat may affect texture.
- Peanut Butter: Smooth, salted peanut butter balances sweetness; crunchy adds texture.
- Preserves: Strawberry preserves are classic; raspberry or blueberry work well too.
- Heavy Cream: Swap with coconut cream for dairy-free versions.
- Crust: Use gluten-free graham crackers for dietary needs.
Directions for Peanut Butter and Jelly Cheesecake
Let’s make this Peanut Butter and Jelly Cheesecake—a perfect Nostalgic Creamy Dessert!
Prepare the Crust
- I preheat the oven to 350°F (175°C). In a food processor, I pulse 2 cups graham cracker crumbs, then mix with 6 tbsp melted butter.
- I press the mixture into a 9-inch springform pan, covering the bottom and 1-inch up the sides, and bake for 10 minutes.
- I let it cool.
Make the Cheesecake Filling
- Using an electric mixer, I blend 32 oz softened cream cheese and 1 cup peanut butter until smooth.
- I add ¾ cup sugar and 3 tbsp flour, mixing for 1–2 minutes.
- I incorporate ¾ cup heavy cream and 2 tsp vanilla extract at low speed, then beat on high for 1 minute.
- I add 3 eggs one at a time, mixing just until combined for Nostalgic Creamy Dessert.
Assemble the Cheesecake
- I pour half the batter into the cooled crust.
- I drizzle half the warmed 1 ½ cups strawberry preserves over it and swirl gently with a toothpick.
- I add the remaining batter, drizzle the rest of the preserves, and swirl again.
Bake the Cheesecake
- I bake at 350°F (175°C) for 15 minutes, then reduce to 200°F (93°C) without opening the oven door and bake for 50–55 minutes until the center jiggles slightly.
- I leave the cheesecake in the oven with the door ajar for 15 minutes to cool slowly.
Cool and Chill
- I remove the cheesecake, cool on a wire rack for 1 hour, then refrigerate for 4–6 hours to set Peanut Butter and Jelly Cheesecake fully.
Nutrition
- Prep Time: 20 minutes
- Cook Time: 65–70 minutes
- Chill Time: 4–6 hours
- Total Time: 5 hours 25 minutes–7 hours
- Servings: 12 (1 slice per serving)
- Calories: ~450 kcal per serving
- Macros per Serving: 40g carbs, 7g protein, 30g fat, 2g fiber
Variations
- Dairy-Free: Use dairy-free cream cheese and coconut cream for a Nostalgic Creamy Dessert.
- Nut Swap: Replace peanut butter with almond or cashew butter.
- Berry Swap: Use raspberry or blueberry preserves for a different flavor.
- Chocolate Drizzle: Add melted chocolate topping, inspired by Layla Cooks’ Caramel Cheesecake Cookies.
- Gluten-Free: Use gluten-free graham crackers for the crust.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a sweet pairing.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a festive meal.
Storage
I store Peanut Butter and Jelly Cheesecake in the refrigerator, wrapped in plastic wrap or foil, for up to 5 days. For freezing, I slice it, wrap each piece in plastic wrap and foil, and freeze for up to 1 month. I thaw slices in the fridge overnight before serving.
Serving Tips
- Presentation: Serve Peanut Butter and Jelly Cheesecake chilled with a drizzle of strawberry preserves for a stunning Nostalgic Creamy Dessert.
- Garnish: Top with whipped cream, crushed peanuts, or fresh berries.
- Pairing: Enjoy with cold milk or Layla Cooks’ Coconut Cooler for balance.
- Portion Size: 1 slice for dessert; halve for lighter servings.
- Occasions: Perfect for birthdays, holidays, or cozy gatherings.
FAQs
Do I have to make this cheesecake in advance?
Yes! It actually is even more delicious the next day, once it’s been chilled and get set.
Do I need to make a different kind of nuts?
Absolutely! In the event that you’re not a huge fan or peanut butter cashew or almond butter are great alternatives.
Which can I substitute as an alternative to heavy cream?
If you’d prefer an easier version alternative, you could replace the heavy cream with half and half or coconut cream.
Do I have to make this cheesecake with out having a springform cake pan?
Although a springform pan can make it easier to take out your cheesecake from it, you could also use a circular cake pan. Make sure you cover your pans with parchment to make it easy to remove.
Can I use a regular cake pan?
Yes, line with parchment for easy removal in Peanut Butter and Jelly Cheesecake.
More Cheesecake Recipe You’ll Love
- Creamy Ube Cheesecake
- No-Bake Pineapple Heaven Cheesecake Dessert
- Decadent Strawberry Cheesecake Quesadillas
- Dark Chocolate Blackberry Cheesecake
- No-Bake Cherry Chocolate Cheesecake
Conclusion
Peanut Butter and Jelly Cheesecake is a nostalgic treat that blends creamy peanut butter with sweet strawberry preserves. Perfect for any occasion, this Nostalgic Creamy Dessert is a must-bake. Make Peanut Butter and Jelly Cheesecake, share with loved ones, and savor the classic flavors!
Peanut Butter and Jelly Cheesecake
Ingredients
For the Crust:
- 2 cups 200g graham cracker crumbs
- 6 tbsp 85g unsalted butter, melted
For the Cheesecake Filling:
- 32 oz 900g cream cheese, softened (4 packages, 8 oz each)
- 1 cup 240g smooth peanut butter
- ¾ cup 150g granulated sugar
- 3 tbsp 24g all-purpose flour
- 2 tsp 10ml vanilla extract
- ¾ cup 180ml heavy whipping cream
- 3 large eggs
- 1 ½ cups 360g strawberry preserves, warmed
Instructions
Prepare the Crust
- I preheat the oven to 350°F (175°C). In a food processor, I pulse 2 cups graham cracker crumbs, then mix with 6 tbsp melted butter. I press the mixture into a 9-inch springform pan, covering the bottom and 1-inch up the sides, and bake for 10 minutes. I let it cool.
Make the Cheesecake Filling
- Using an electric mixer, I blend 32 oz softened cream cheese and 1 cup peanut butter until smooth. I add ¾ cup sugar and 3 tbsp flour, mixing for 1–2 minutes. I incorporate ¾ cup heavy cream and 2 tsp vanilla extract at low speed, then beat on high for 1 minute. I add 3 eggs one at a time, mixing just until combined for Nostalgic Creamy Dessert.
Assemble the Cheesecake
- I pour half the batter into the cooled crust. I drizzle half the warmed 1 ½ cups strawberry preserves over it and swirl gently with a toothpick. I add the remaining batter, drizzle the rest of the preserves, and swirl again.
Bake the Cheesecake
- I bake at 350°F (175°C) for 15 minutes, then reduce to 200°F (93°C) without opening the oven door and bake for 50–55 minutes until the center jiggles slightly. I leave the cheesecake in the oven with the door ajar for 15 minutes to cool slowly.
Cool and Chill
- I remove the cheesecake, cool on a wire rack for 1 hour, then refrigerate for 4–6 hours to set Peanut Butter and Jelly Cheesecake fully.
Notes
- Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature before mixing to avoid lumps.
- Swirl Effect: For a perfect swirl effect, use a toothpick to gently swirl the strawberry topping into the cheesecake batter. Don’t overdo it; a light swirl creates a beautiful pattern.
- Baking Time: Since oven temperatures can vary, check your cheesecake at the 50-minute mark. The cheesecake should jiggle slightly in the center but not be runny.
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