If you adore the classic comfort of a peanut butter and jelly sandwich, then trust me, the Peanut Butter & Jelly Cheesecake Recipe will completely steal your heart. This luscious dessert flawlessly combines creamy peanut butter cheesecake with vibrant swirls of sweet berry jam, all nestled on a buttery biscuit crust. Each bite offers a perfect harmony of richness, sweetness, and a little nostalgic twist that makes it an unforgettable crowd-pleaser. Once you try this recipe, it’s bound to become your go-to for celebrations or just an indulgent treat after a long day.
Ingredients You’ll Need
Getting started is wonderfully simple because each ingredient has a starring role that enhances flavor, texture, or visual appeal in this cheesecake. From the biscuit crust that provides a crisp base to the smooth peanut butter filling and jewel-toned jelly swirls, every element counts.
- 200 g digestive biscuits or graham crackers, crushed: These create a crunchy, buttery base that perfectly supports the creamy filling.
- 100 g unsalted butter, melted: The butter binds the crust ingredients together for that irresistible, firm texture.
- 500 g cream cheese, softened: The heart of the cheesecake, delivering that rich and velvety mouthfeel.
- 150 g smooth peanut butter: Adds decadent peanut flavor and creaminess that balances sweet and savory notes.
- 150 g granulated sugar: Sweetens the filling just enough, ensuring it’s delightful without overpowering.
- 1 tsp vanilla extract: Enhances all the flavors and brings warmth to the cheesecake.
- 3 large eggs: They provide structure and help achieve that perfectly baked, dense yet tender consistency.
- 120 ml sour cream: Adds moisture and a gentle tang, keeping the texture decadent but fresh.
- 150 g strawberry or raspberry jam: The iconic jelly swirl, introducing fruity brightness and visual appeal.
- 2 tbsp warm water: Loosens the jam for easy swirling on top.
- 2 tbsp powdered sugar (optional, for dusting): A delicate finishing touch to brighten the presentation.
How to Make Peanut Butter & Jelly Cheesecake Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 160°C (140°C fan) and lining the bottom of a 9-inch springform pan with parchment paper. Combining the crushed biscuits with melted butter gives you the foundation for your cheesecake – press this mixture firmly and evenly into the pan. Bake the crust for 10 minutes to set it and develop a toasty depth of flavor, then set it aside to cool slightly as you work on the filling.
Step 2: Make the Peanut Butter Cheesecake Filling
In a large mixing bowl, beat together softened cream cheese, smooth peanut butter, sugar, and vanilla extract until the texture is luxuriously creamy and smooth. Adding eggs one at a time while mixing ensures everything emulsifies beautifully, giving your cheesecake a silky texture. Finish stirring in sour cream just until combined to keep the filling moist and tender without overworking the batter.
Step 3: Assemble and Add the Jelly Swirls
Pour the rich peanut butter filling evenly over your crust, smoothing the top with a spatula. In a small bowl, whisk your chosen jam with warm water until it’s pourable—this step transforms the jam into perfectly swirlable texture. Spoon dollops or ribbons of the jam over the cheesecake’s surface, then gently swirl it with a skewer or knife to create beautiful, marbled patterns.
Step 4: Bake Your Cheesecake
Bake the cheesecake in the oven for 50 to 60 minutes until the edges are set but the center still holds a delicate wobble. This slow and gentle baking method results in a creamy, luscious interior. Once baking completes, turn off the oven and crack the door to let the cheesecake cool gradually for an hour inside, which will help prevent cracks.
Step 5: Chill and Finish
After cooling, transfer the cheesecake to the refrigerator and chill it for at least 4 hours or ideally overnight. This extended chilling step lets the flavors meld beautifully while firming up the cheesecake for perfect slicing. Just before serving, dust the top lightly with powdered sugar for a pretty finishing touch if you like.
How to Serve Peanut Butter & Jelly Cheesecake Recipe
Garnishes
Elevate the visual and flavor experience by topping each slice with fresh berries like strawberries or raspberries for extra sweetness and color contrast. A drizzle of melted peanut butter or a few chopped peanuts adds crunch. Even a dollop of whipped cream or a mint leaf complements the richness with freshness.
Side Dishes
This cheesecake pairs wonderfully with hot coffee, robust black tea, or cold milk to balance its richness. You might also serve it alongside a simple fruit salad or light sorbet when you want a hint of brightness and something refreshing to cleanse the palate.
Creative Ways to Present
For a fun twist, try serving individual mini cheesecakes in mason jars with layered jelly swirls on top. Alternatively, place the cheesecake slices on colorful dessert plates with artistic jam drizzles or peanut butter zigzags. This not only looks elegant but adds layers of flavor in every bite.
Make Ahead and Storage
Storing Leftovers
Leftover Peanut Butter & Jelly Cheesecake Recipe will keep beautifully in the refrigerator for up to 4 days. Cover the cake or individual slices tightly with plastic wrap or store in an airtight container to maintain moisture and prevent odors from other foods.
Freezing
If you want to prepare this cheesecake in advance or save leftovers for later, it freezes well. Wrap the entire cake or slices tightly with plastic wrap and then foil, storing for up to 1 month. When ready, thaw overnight in the refrigerator for best texture and taste.
Reheating
Since this is a baked cheesecake, it’s best enjoyed chilled. However, if you prefer it slightly warmer, leave individual slices at room temperature for about 20 minutes before serving. Avoid microwaving as it can alter the texture and cause separation.
FAQs
Can I use crunchy peanut butter instead of smooth?
Absolutely! Crunchy peanut butter adds delightful texture and crunch, enhancing the overall mouthfeel of the cheesecake. Just keep in mind that it may create a slightly less smooth filling.
Is it possible to use a different type of jelly?
Yes, you can swap in grape, blueberry, or any fruity jelly you love. Each variation will shift the flavor profile slightly but keep the spirit of classic peanut butter and jelly alive.
Do I need a springform pan to make this cheesecake?
While a 9-inch springform pan is ideal for ease of removal and presentation, you can improvise with a regular cake pan lined with parchment paper or foil, but removing the cheesecake might be trickier.
How can I prevent cracks on my cheesecake surface?
Slow cooling is key! Let the cheesecake cool inside the oven with the door slightly open, then chill thoroughly in the fridge. Avoid overmixing batter and baking at too high a temperature to minimize cracking.
Can I make this recipe vegan or dairy-free?
This recipe relies on cream cheese, butter, and eggs, so it’s not naturally vegan or dairy-free. However, you could experiment with plant-based cream cheese and egg substitutes, but results may vary in texture and flavor.
Final Thoughts
I cannot recommend enough giving the Peanut Butter & Jelly Cheesecake Recipe a try. Its nostalgic charm combined with creamy indulgence makes it a unique dessert that’s sure to become a favorite among friends and family. Whether for special occasions or simply satisfying a sweet craving, this cheesecake promises smiles and delighted taste buds with every bite. Happy baking!
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Peanut Butter & Jelly Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes plus at least 4 hours chilling
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Peanut Butter & Jelly Cheesecake is a creamy and indulgent dessert that combines the classic flavors of peanut butter and jelly with a smooth, baked cheesecake base. Featuring a buttery biscuit crust and a vibrant jam swirl, it’s perfect for fans of the nostalgic PB&J sandwich elevated into a luscious treat.
Ingredients
Crust
- 200 g digestive biscuits or graham crackers, crushed
- 100 g unsalted butter, melted
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
Jam Swirl
- 150 g strawberry or raspberry jam
- 2 tbsp warm water
Garnish (optional)
- 2 tbsp powdered sugar (for dusting)
Instructions
- Prepare the Crust: Preheat the oven to 160°C (140°C fan) and line the bottom of a 9-inch springform pan with parchment paper. Mix the crushed biscuits with melted butter until combined, then press the mixture evenly into the bottom of the pan to form the crust. Bake the crust for 10 minutes, then remove from the oven and set aside to cool.
- Make the Filling: In a large bowl, beat together the softened cream cheese, smooth peanut butter, granulated sugar, and vanilla extract until the mixture is smooth and creamy. Add the eggs one at a time, mixing thoroughly after each addition to ensure even incorporation. Stir in the sour cream gently until just combined for a creamy texture.
- Assemble the Cheesecake: Pour the peanut butter cheesecake filling over the cooled crust and smooth the top with a spatula to create an even surface.
- Prepare the Jam Swirl: In a small bowl, whisk the jam with warm water until it becomes pourable. Spoon dollops or swirls of the jam over the cheesecake filling. Use a skewer or knife to gently swirl the jam into the surface of the cheesecake, creating a marbled effect.
- Bake the Cheesecake: Place the pan in the oven and bake for 50–60 minutes or until the edges of the cheesecake are set but the center still has a slight wobble. This ensures the cheesecake remains creamy and not overbaked.
- Cool and Chill: Turn off the oven and crack the door open. Let the cheesecake cool slowly in the oven for 1 hour. Afterward, remove the cheesecake from the oven and chill it in the refrigerator for at least 4 hours or overnight to set completely before slicing.
- Serve: Before serving, optionally dust the top with powdered sugar for an elegant touch. Slice into 10–12 portions and enjoy this creamy, peanut butter and jelly-inspired dessert.
Notes
- For added texture, use crunchy peanut butter instead of smooth.
- You can substitute grape jelly for the jam to create a more traditional peanut butter and jelly flavor combination.
- This cheesecake freezes well—wrap it tightly in plastic wrap and foil, and store in the freezer for up to 1 month.
- Allow the cheesecake to chill thoroughly to ensure clean slices and optimal texture.
