Description
This Peanut Butter & Jelly Cheesecake combines the nostalgic flavors of a classic PB&J sandwich into a rich, creamy dessert with a graham cracker crust. Featuring a smooth peanut butter and cream cheese filling swirled with sweet jelly, it’s an irresistible treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tbsp unsalted butter, melted
Filling
- 24 oz cream cheese, softened
- ¾ cup creamy peanut butter
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- ½ cup sour cream
Topping
- â…“ cup strawberry or grape jelly, slightly warmed
- Optional: Fresh berries for garnish
Instructions
- Preheat the oven: Set your oven to 325°F (163°C) to prepare for baking the crust and cheesecake.
- Prepare the pan: Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
- Make the crust mixture: In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand in texture.
- Form the crust: Press the crust mixture firmly and evenly into the bottom of the prepared springform pan.
- Bake the crust: Place the crust in the oven and bake for 10 minutes. Remove and set aside to cool while you make the filling.
- Mix cream cheese filling: In a large bowl, beat the softened cream cheese, creamy peanut butter, and sugar together until smooth and creamy.
- Add eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure an even texture.
- Incorporate flavorings: Stir in vanilla extract and sour cream until the mixture is well combined and creamy.
- Assemble cheesecake: Pour the peanut butter cream cheese mixture over the cooled crust in the springform pan.
- Add jelly swirls: Drop spoonfuls of the slightly warmed jelly on top of the cheesecake batter.
- Create marbled effect: Use a skewer or knife to gently swirl the jelly into the batter for a marbled appearance.
- Bake the cheesecake: Bake for 50 to 60 minutes until the edges are set but the center still jiggles slightly when moved.
- Cool partially in oven: Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to set fully.
- Garnish and serve: Before serving, garnish with fresh berries if desired. Slice and enjoy your creamy peanut butter & jelly cheesecake!
Notes
- Use room temperature cream cheese and peanut butter for a smoother batter.
- Warming the jelly makes it easier to swirl into the cheesecake mixture.
- If you don’t have a springform pan, use a regular cake pan lined with parchment and allow extra time to cool before removing.
- For a stronger peanut butter flavor, use natural or extra creamy peanut butter.
- Fresh berries add a nice contrast in texture and freshness but are optional.
