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Delicious slice of Peanut Butter Jelly Cheesecake topped with fruity jelly
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Peanut Butter & Jelly Cheesecake

A delightful twist on classic cheesecake, combining creamy peanut butter and sweet jelly in a buttery graham cracker crust.
Prep Time20 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Childhood Dessert, Creamy Cheesecake, Jelly Topping, no-bake dessert, Peanut Butter Cheesecake
Servings: 12 servings
Calories: 320kcal

Ingredients

For the crust

  • 1.5 cups graham cracker crumbs Brings a crispy crunch that pairs beautifully with the creamy filling.
  • 0.25 cups sugar Adds sweetness to the crust.
  • 0.5 cups butter, melted Holds the crust together.

For the filling

  • 4 packages (8 oz each) cream cheese, softened The star ingredient providing the cheesecake's creamy texture.
  • 1 cups sugar Sweetens the filling.
  • 1 cups creamy peanut butter Gives the cheesecake a nutty depth.
  • 4 large eggs Essential for binding ingredients.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
  • 1 cups sour cream Adds tanginess.

For the topping

  • 1 cups strawberry or grape jelly Classic topping that brings fruity sweetness.
  • 1 tablespoon lemon juice Brightens the flavor of the jelly topping.
  • Whipped cream for garnish Light and fluffy complement to the cheesecake.
  • Chopped peanuts for garnish Adds crunchy texture.

Instructions

Preparation

  • Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
  • In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix well and press into the bottom of the prepared pan.

Filling

  • In a large bowl, beat softened cream cheese and sugar until smooth. Add peanut butter and beat until fully combined.
  • Incorporate the eggs one at a time, beating well after each addition. Stir in vanilla extract and sour cream until well combined.

Assembly and Baking

  • Pour the cheesecake mixture over the crust, smoothing the top.
  • Bake for 60-65 minutes until the center is set and edges appear puffed. Allow to cool on wire rack for 10 minutes.
  • Run a knife around the edge to loosen, then let cool completely before removing the sides of the springform pan.

Topping

  • In a small saucepan over low heat, combine jelly and lemon juice, stirring until melted and smooth. Allow to cool slightly before spreading over the cooled cheesecake.
  • Garnish with whipped cream and chopped peanuts before slicing and serving.

Notes

Ensure room temperature for cream cheese and eggs for smoother consistency. Avoid overmixing the batter to prevent cracks. Consider using a water bath while baking for a creamier texture.