Name: Peanut Butter & Jelly Cheesecake Delight
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Cuisine: American
Ingredients: 1 ½ cups graham cracker crumbs; ¼ cup granulated sugar; ½ cup unsalted butter, melted; 24 oz (about 680 g) full‑fat cream cheese, softened; 1 cup creamy peanut butter; ¾ cup granulated sugar; 1 tsp vanilla extract; 3 large eggs, room temperature; ½ cup sour cream; 1 cup strawberry or raspberry jelly (or your favourite flavour); Extra jelly for drizzling (optional); Chopped peanuts (optional)

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A creamy, nostalgic twist on the beloved peanut butter and jelly sandwich, this Peanut Butter & Jelly Cheesecake Delight brings childhood comfort to the dessert table. It’s layered with a buttery graham cracker crust, a rich and smooth peanut butter cheesecake filling, and fruity jelly swirls that create a stunning marbled effect. Finished with an optional jelly drizzle and chopped peanuts, this dessert is a showstopper in both flavor and appearance.

Peanut Butter & Jelly Cheesecake Delight

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Crust:

1 ½ cups graham cracker crumbs

¼ cup granulated sugar

½ cup unsalted butter, melted

Cheesecake Filling:

24 oz (about 680 g) full‑fat cream cheese, softened

1 cup creamy peanut butter

¾ cup granulated sugar

1 tsp vanilla extract

3 large eggs, room temperature

½ cup sour cream

Jelly Swirl:

1 cup strawberry or raspberry jelly (or your favourite flavour)

Topping (optional):

Extra jelly drizzled

Chopped peanuts

Directions

I preheat the oven to 325 °F (160 °C) and grease a 9‑inch springform pan.

To make the crust, I combine graham cracker crumbs, sugar, and melted butter in a bowl. I press the mixture firmly into the bottom of the pan and bake it for about 10 minutes, then let it cool slightly.

For the filling, I beat the cream cheese in a large bowl until smooth. I mix in the peanut butter, sugar, and vanilla until fully blended. Then, I add the eggs one at a time, mixing well after each addition, and stir in the sour cream.

I pour half the cheesecake batter over the crust, spoon jelly over the top, then dollop the remaining batter on top. I swirl gently with a knife to create a marbled effect.

I bake the cheesecake for 50–60 minutes, or until the center is set but still slightly jiggly. I turn off the oven, crack the door, and let it cool inside for about an hour.

After that, I chill it in the fridge for at least 4 hours or overnight.

Right before serving, I spread extra jelly on top and sprinkle with chopped peanuts if I want a little crunch.

Servings and timing

Servings: 12 slices

Prep Time: 25 minutes

Cooking Time: 1 hour

Cooling + Chilling Time: 4 hours

Total Time: 5 hours 25 minutes

Calories: ~450 kcal per slice

Variations

I sometimes switch up the jelly flavor—grape, blackberry, or apricot jelly all taste amazing in this.

For a chocolatey spin, I’ve tried adding a handful of mini chocolate chips to the batter.

If I want to go crustless, I just bake it without the graham layer—it still holds together beautifully.

I use crunchy peanut butter when I want a little extra texture in the filling.

For a nut-free version, I replace the peanut butter with sunflower seed butter and skip the peanuts on top.

Storage/Reheating

I store the cheesecake in the refrigerator, tightly covered, for up to 5 days. For longer storage, I slice it and freeze individual pieces wrapped in plastic wrap and foil for up to 2 months. To serve, I thaw it in the fridge overnight. I don’t reheat this cheesecake—it's best served chilled.

FAQs

How do I prevent cracks in my cheesecake?

I make sure not to overmix the batter and I let the cheesecake cool gradually in the oven with the door cracked open. That helps prevent sudden temperature changes that cause cracking.

Can I use a different kind of crust?

Absolutely. I’ve used crushed digestive biscuits, chocolate cookie crumbs, and even pretzels for a salty-sweet contrast.

What’s the best way to swirl the jelly?

I use a small spoon to drop dollops of jelly onto the batter, then gently drag a butter knife through it in a figure-eight motion. I try not to overdo it so the swirl doesn’t disappear into the batter.

Can I make this cheesecake ahead of time?

Yes, and I actually prefer to. The flavor improves after chilling overnight, and it saves me time on the day I want to serve it.

Do I need to use a water bath for baking?

It’s not required for this recipe. I find the texture turns out creamy without one, especially when I cool it slowly and chill it well.

Conclusion

This Peanut Butter & Jelly Cheesecake Delight is a comforting, creative dessert that’s as nostalgic as it is decadent. I love how it brings the timeless PB&J flavor into a luscious, party-worthy cheesecake. Whether I’m making it for a special occasion or simply because I’m craving something indulgent, it never disappoints.

📖 Recipe:

Peanut Butter & Jelly Cheesecake Delight

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Author: Cheryl
Total Time: 5 hours 25 minutes
Yield: 12 slices
Diet: Vegetarian

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Description

A creamy, nostalgic twist on the classic peanut butter and jelly sandwich, this cheesecake features a buttery graham cracker crust, a rich peanut butter cheesecake filling, and fruity jelly swirls for a stunning marbled effect.

Instructions

Preheat the oven to 325 °F (160 °C) and grease a 9‑inch springform pan.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the prepared pan. Bake for 10 minutes and let it cool slightly.
In a large bowl, beat cream cheese until smooth. Add peanut butter, sugar, and vanilla extract, mixing until fully blended.
Add eggs one at a time, mixing well after each addition. Stir in sour cream.
Pour half the cheesecake batter over the crust. Spoon jelly over the top, then dollop remaining batter on top. Swirl gently with a knife for a marbled effect.
Bake for 50–60 minutes, or until the center is set but still slightly jiggly. Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
Transfer cheesecake to the refrigerator and chill for at least 4 hours or overnight.
Before serving, drizzle with extra jelly and sprinkle chopped peanuts if desired.