Description
This Peanut Butter and Jelly Cheesecake blends creamy peanut butter filling, a buttery crust, and fruity jelly topping into a nostalgic yet elegant dessert.
Ingredients
For the Crust
- 1 ½ cups graham cracker crumbs (or crushed peanut butter cookies)
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
For the Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Jelly Topping
- ¾ cup fruit jelly or jam (strawberry, raspberry, or grape work best)
- 1 tbsp lemon juice
- 1 tbsp water (optional, for thinning)
Optional Garnish
- Crushed peanuts
- Fresh berries
- Whipped cream
Instructions
- Prepare the Crust – Preheat oven to 325°F (163°C). In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
- Make the Filling – Beat cream cheese and sugar until smooth and creamy. Add peanut butter and mix until combined. Beat in eggs one at a time, then add vanilla and sour cream.
- Bake the Cheesecake – Pour filling over cooled crust. Wrap the outside of the springform pan with foil and place in a larger baking pan. Fill outer pan with hot water to create a water bath. Bake 50–60 minutes, until center is set but slightly jiggly.
- Cool & Chill – Turn off oven, crack the door, and let cheesecake rest inside for 1 hour. Remove and refrigerate at least 4 hours, preferably overnight.
- Prepare Jelly Topping – In a small saucepan, warm jelly with lemon juice and water until smooth. Let cool slightly before spreading over chilled cheesecake.
- Serve – Garnish with crushed peanuts, whipped cream, or fresh berries before slicing.
Notes
- Use room-temperature ingredients – Cream cheese blends more smoothly when softened.
- Don’t skip the water bath – It helps prevent cracks and keeps the cheesecake silky.
- Drain jelly if needed – If jelly is too thick, thin with water or lemon juice for a glossy finish.
- Chill overnight – The flavors develop best with an overnight rest in the fridge.
- Slice neatly – Use a hot knife, wiping clean between slices, for perfect presentation.
- Prep Time: 25 minutes
- Cook Time: 60 minutes