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Peanut Butter and Jelly Cheesecake

Peanut Butter and Jelly Cheesecake

Hello, cheesecake lovers! Today, I have a mouthwatering treat for you: the Peanut Butter and Jelly Cheesecake. If you’re a fan of rich, creamy cheesecakes and the delicious combo of peanut butter and jelly, this recipe is sure to become a favorite. Imagine the comforting flavors of peanut butter mixed with the sweetness of strawberry jam, all sitting on top of a buttery graham cracker crust. Let’s dive in and learn how to make this dessert that’s perfect for any occasion!
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 450 kcal

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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Keyword Vegetarian