Description

A rich and creamy Peanut Butter & Jelly Cheesecake with a graham cracker crust, smooth peanut butter filling, and swirled fruity jam topping—combining childhood nostalgia with indulgent elegance.

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

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Instructions

Preheat the oven to 325°F (160°C), grease a 9-inch springform pan, and wrap the bottom in foil to prevent leaks.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan and bake for 10 minutes. Let cool.
Beat the softened cream cheese until smooth, then mix in the peanut butter until well combined.
Add powdered sugar, sour cream, and vanilla extract. Mix until creamy.
Beat in the eggs one at a time, mixing on low speed and not overmixing.
Pour the filling over the cooled crust and smooth the top.
Warm the jam with water until pourable. Spoon over the top and swirl with a knife or skewer.
Bake for 55–65 minutes, until the center is set but slightly jiggly.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
Refrigerate for at least 4 hours or overnight before serving. Garnish with crushed peanuts or extra jam if desired.

Notes

Switch up the jam flavor with grape, blueberry, or mixed berry for variety.

To make it gluten-free, use gluten-free graham crackers in the crust.

Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.

Mini versions can be made in a muffin tin; reduce baking time to 20–25 minutes.

No water bath needed—foil wrapping prevents cracking and overbaking.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 26g
Sodium: 280mg
Fat: 34g
Saturated Fat: 15g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 9g
Cholesterol: 110mg