Name: Peanut Butter & Jelly Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 6 h
Cuisine: American
Ingredients: 1 1/2 cups graham cracker crumbs; 1/4 cup granulated sugar; 6 tablespoons unsalted butter, melted; 24 oz (3 blocks) cream cheese, softened; 1 cup creamy peanut butter; 1 cup powdered sugar; 1/2 cup sour cream; 1 teaspoon vanilla extract; 3 large eggs; 1/2 cup strawberry or raspberry jam; 2 tablespoons water; Optional: crushed peanuts or more jam for drizzling

A creamy, nostalgic twist on a childhood favorite, this Peanut Butter & Jelly Cheesecake layers a rich peanut butter filling with fruity jam swirls over a crisp graham cracker crust. It brings together the comfort of PB&J and the indulgence of cheesecake in every bite. Whether I’m celebrating something or just in the mood for a cozy treat, this dessert never disappoints.

Ingredients

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

For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

For the filling:

24 oz (3 blocks) cream cheese, softened

1 cup creamy peanut butter

1 cup powdered sugar

1/2 cup sour cream

1 teaspoon vanilla extract

3 large eggs

For the topping:

1/2 cup strawberry or raspberry jam

2 tablespoons water

Optional: crushed peanuts or more jam for drizzling

Directions

I preheat the oven to 325°F (160°C), grease a 9-inch springform pan, and wrap the bottom in foil to keep leaks out.

In a bowl, I mix graham cracker crumbs, sugar, and melted butter. Then I press the mixture firmly into the pan and bake for 10 minutes. I let it cool while I prep the filling.

Using a mixer, I beat the cream cheese until smooth, then mix in the peanut butter.

I add powdered sugar, sour cream, and vanilla extract, mixing until creamy.

One at a time, I beat in the eggs, making sure not to overmix.

I pour the filling over the crust and smooth the top.

Then I warm the jam with water until it’s pourable, then spoon and swirl it gently into the top of the cheesecake.

I bake it for 55–65 minutes, just until the center is set but still slightly jiggly.

Once done, I turn off the oven, crack the door, and let it cool inside for 1 hour.

I refrigerate the cheesecake for at least 4 hours, or overnight, before serving. Topping it with crushed peanuts or a jam drizzle makes it extra special.

Servings and timing

Servings: 12 slices

Prep Time: 20 minutes

Cooking Time: 65 minutes

Cooling + Chilling Time: 4–5 hours

Total Time: About 6 hours

Calories per slice: Approximately 480 kcal

Variations

I sometimes switch the jam—grape, blueberry, or even mixed berry all work beautifully.

For a crunchy texture, I stir crushed peanuts into the filling or sprinkle them on top before baking.

If I want to make it gluten-free, I just use gluten-free graham crackers for the crust.

For mini versions, I use a muffin tin lined with cupcake liners and reduce the bake time to 20–25 minutes.

Storage/Reheating

I store leftover cheesecake in the refrigerator, tightly covered, for up to 5 days. It also freezes well—just wrap individual slices in plastic wrap and then foil, and freeze for up to 2 months. When I’m ready to enjoy it again, I thaw it overnight in the fridge.

I don’t reheat cheesecake—it’s best served chilled or at room temperature.

FAQs

What kind of peanut butter works best?

I use creamy, shelf-stable peanut butter like Jif or Skippy. Natural peanut butters can separate and may affect the texture.

Can I make this cheesecake ahead of time?

Yes! I often make it the night before so it has plenty of time to chill. It actually tastes even better the next day.

Do I need a water bath for this recipe?

Nope. As long as I wrap the springform pan in foil and don’t overbake, I get a perfectly set cheesecake without the fuss.

Can I use a different type of crust?

Absolutely. I’ve used crushed chocolate cookies, shortbread, and even pretzels for a salty-sweet version.

How do I know when the cheesecake is done?

I check for a center that’s just set but still slightly jiggly. It firms up as it cools, so I don’t worry if it looks a little soft coming out of the oven.

Conclusion

Peanut Butter & Jelly Cheesecake is comfort food with a grown-up twist. It brings together creamy, nutty richness and fruity sweetness in a way that feels both playful and luxurious. Whether I’m hosting or just treating myself, it always hits the spot.

📖 Recipe: