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.

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)

Cook Mode Prevent your screen from going dark

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.

Notes

You can switch jelly flavors—grape, blackberry, or apricot work well.

Add mini chocolate chips for a chocolatey variation.

Omit the crust for a crustless version.

Use crunchy peanut butter for extra texture.

For a nut-free version, use sunflower seed butter and skip the peanuts.

Prep Time: 25 minutes
Cook Time: 1 hour
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 450
Sugar: 24g
Sodium: 280mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1g
Protein: 9g
Cholesterol: 105mg