If you’re ready to rediscover a beloved childhood flavor in the most decadent, grown-up way, let me introduce you to the Peanut Butter & Jelly Cheesecake. This irresistible dessert is rich and creamy with swirls of fruity jelly and the unmistakable savor of peanut butter nestled in every bite. Each slice brings together nostalgia and pure indulgence, making the Peanut Butter & Jelly Cheesecake a show-stopping centerpiece for celebrations, cozy gatherings, or just because you deserve something extraordinary!

Peanut Butter & Jelly Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

This dessert keeps things straightforward but leaves no flavor behind! Each ingredient plays a starring role in taste, texture, or that signature PB&J look. Here’s what you’ll need – with a few tips to help every element shine.

Digestive biscuits or graham crackers (200 g), crushed: The crumbly, buttery base balances the creamy top; use your favorite for a personal touch.
Unsalted butter (100 g), melted: Holds the crust together and brings a rich, toasty flavor.
Cream cheese (500 g), softened: The heart of this cheesecake, providing a luxuriously smooth and tangy filling.
Smooth peanut butter (150 g): For classic, creamy nuttiness that melts into every bite (go crunchy if you love a little texture).
Granulated sugar (150 g): Sweetens the deal and helps create that velvety cheesecake consistency.
Vanilla extract (1 tsp): Adds warmth and depth, rounding out the peanut butter beautifully.
Large eggs (3): Give your cheesecake structure and the perfect set.
Sour cream (120 ml): Brings softness and the slightest tang for unbeatable creaminess.
Strawberry or raspberry jam (150 g): Swirled on top, it delivers both color and fruity brightness; swap in grape jelly for a playful nod to the classic sandwich.
Warm water (2 tbsp): Makes the jam extra swirly and easy to work with.
Powdered sugar (2 tbsp, optional): A final dusting for an elegant finish and hint of extra sweetness.

How to Make Peanut Butter & Jelly Cheesecake

Step 1: Prepare the Pan and Crust

Preheat your oven to 160°C (140°C fan), and get your 9-inch springform pan ready by lining the base with parchment paper. Mix together the crushed biscuits with the melted butter until every crumb looks glossy. Press this mixture firmly into the bottom of your pan, using the back of a spoon to make sure it’s even. Pop the crust into the oven for 10 minutes—just long enough to set it and deepen the flavor—then let it cool while you move on.

Step 2: Whip Up the Creamy Cheesecake Filling

In a large bowl, combine the softened cream cheese, smooth peanut butter, sugar, and vanilla extract. Beat everything together until it looks impossibly smooth and luscious. One at a time, mix in the eggs, taking care not to rush this step—this ensures your Peanut Butter & Jelly Cheesecake turns out beautifully light and silky. Gently fold in the sour cream last, just until blended.

Step 3: Assemble and Add the Jelly Swirl

Pour that dreamy filling over your cooled crust and smooth out the top. In a smaller bowl, whisk the jam and warm water together until you have a pourable, glossy sauce. Spoon dollops or lines of jam mixture onto the cheesecake’s surface, and use a skewer or knife to swirl it for that signature PB&J look. Swirl as much—or as little—as you like!

Step 4: Bake the Cheesecake

Slide your creation into the oven and bake for 50 to 60 minutes. You’re looking for edges that are set but a center with a slight wobble; this means your Peanut Butter & Jelly Cheesecake will be luxuriously creamy. Once done, turn off the oven, crack the door open, and let the cake cool inside for another hour. This gradual cooling helps prevent cracks—patience is a virtue here!

Step 5: Chill, Slice, and Finish

Remove the cheesecake from the oven and refrigerate for at least 4 hours (overnight is even better). When you’re ready to serve, lift your masterpiece from the pan. Dust with powdered sugar if you’re feeling fancy. Now—finally—the moment to slice and enjoy your stunning swirl of Peanut Butter & Jelly Cheesecake has arrived.

How to Serve Peanut Butter & Jelly Cheesecake

Garnishes

The crowning touch for your Peanut Butter & Jelly Cheesecake is all in the garnish. Try a handful of crushed peanuts for extra crunch, a few fresh berries to echo the jam, or that optional snowy sprinkle of powdered sugar. Even a drizzle of warmed peanut butter or extra jam will make each piece feel special and utterly irresistible.

Side Dishes

This showstopper pairs wonderfully with fresh fruit salad, a scoop of vanilla ice cream, or a tall glass of cold milk if you want another childhood throwback. For more sophisticated occasions, serve it with coffee or a light, fruit-forward wine to complement those jammy swirls.

Creative Ways to Present

You don’t have to stick with traditional wedges—cut your Peanut Butter & Jelly Cheesecake into cubes for bite-sized treats, serve in elegant parfait glasses layered with whipped cream, or make individual mini cheesecakes in muffin tins for parties. Either way, prepare for lots of oohs and aahs!

Make Ahead and Storage

Storing Leftovers

Leftover Peanut Butter & Jelly Cheesecake keeps beautifully if you store it in an airtight container in the refrigerator. It will stay fresh for up to 5 days, letting you sneak a slice whenever the craving strikes.

Freezing

This cheesecake is wonderfully freezer-friendly. After it’s completely cooled and chilled, wrap slices tightly in cling film, then foil. You can freeze the whole cake or individual pieces for up to one month. Just thaw overnight in the refrigerator before serving for the best texture and flavor.

Reheating

Unlike some desserts, this one is best enjoyed chilled or at room temperature. If you prefer a softer texture, let your slice sit out on the counter for 10–15 minutes after removing from the fridge. No oven required—just slice and savor!

FAQs

Can I use crunchy peanut butter instead of smooth?

Absolutely! Crunchy peanut butter adds a delightful bit of texture to every bite of the Peanut Butter & Jelly Cheesecake—perfect for anyone who loves a little crunch with their creaminess.

Can I swap the jam for another flavor?

Definitely. Strawberry and raspberry are classics, but grape jelly makes this cheesecake taste just like the sandwich. Feel free to experiment with blueberry, blackberry, or even a swirl of homemade compote.

How do I avoid cracks in my cheesecake?

Letting the cheesecake cool slowly in the turned-off oven helps prevent cracks by minimizing sudden temperature changes. Also, don’t overmix the batter once you add the eggs, and use room-temperature ingredients for best results.

Can this recipe be made gluten-free?

Sure thing! Simply swap the digestive biscuits or graham crackers for your favorite gluten-free alternative. Everything else in the Peanut Butter & Jelly Cheesecake recipe is naturally gluten-free.

Do I have to use a springform pan?

While a springform pan makes life a lot easier for unmolding, you can use a regular cake pan lined with plenty of parchment (leaving an overhang to lift the cake out). Just be gentle when removing so all those gorgeous swirls stay intact.

Final Thoughts

If you’re looking for a dessert that’s as joyful as it is luscious, the Peanut Butter & Jelly Cheesecake is a must-try. It’s easy, nostalgic, and guaranteed to make any day feel special—so why not bake one and share a slice of happiness?

Peanut Butter & Jelly Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 22 reviews

Author: Emma
Total Time: 1 hour 20 minutes plus chilling
Yield: 10–12 slices 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in the decadent fusion of a classic peanut butter and jelly sandwich with a rich, creamy cheesecake. This Peanut Butter & Jelly Cheesecake is a delightful twist on a traditional dessert, perfect for any occasion.

Ingredients

Scale

For the crust:

200 g digestive biscuits or graham crackers, crushed
100 g unsalted butter, melted

For the filling:

500 g cream cheese, softened
150 g smooth peanut butter
150 g granulated sugar
1 tsp vanilla extract
3 large eggs
120 ml sour cream

For the topping:

150 g strawberry or raspberry jam
2 tbsp warm water
2 tbsp powdered sugar (optional, for dusting)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the crust: Preheat the oven and line the pan. Mix crushed biscuits with melted butter, press into the pan, and bake.
Make the filling: Beat cream cheese, peanut butter, sugar, and vanilla. Add eggs, then stir in sour cream. Pour filling over crust.
Add the topping: Whisk jam with water until pourable, then swirl over the cheesecake. Bake and cool.
Chill and serve: Refrigerate for at least 4 hours before slicing. Dust with powdered sugar if desired.