Peanut Butter & Jelly Cheesecake


Are you ready to elevate your dessert game? Look no further than the delightful fusion of two all-time favorites: Peanut Butter & Jelly Cheesecake. This recipe combines the rich, creamy texture of cheesecake with the nostalgic flavors of peanut butter and jelly, creating a dessert that’s sure to impress. Whether you’re hosting a dinner party, celebrating a special occasion, or simply indulging in a sweet treat, this Peanut Butter & Jelly Cheesecake is a showstopper. Let’s dive into the recipe and learn how to make this mouthwatering dessert.



  • 1 ½ cups graham cracker crumbs
  • ¼ cup granulated sugar
  • ½ cup unsalted butter, melted

Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup creamy peanut butter
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream

Jelly Topping:

  • 1 cup strawberry or grape jelly (your preference)
  • 2 tbsp water
  • Fresh strawberries or grapes for garnish (optional)


Preparing the Crust:

  1. Preheat Oven: Preheat your oven to 325°F (163°C).
  2. Combine Ingredients: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
  3. Press into Pan: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a flat-bottomed glass to ensure an even layer.
  4. Bake: Bake the crust for 10 minutes, then remove from the oven and let it cool while preparing the filling.

Making the Cheesecake Filling:

  1. Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add Sugar and Peanut Butter: Gradually add the sugar and continue to beat until fully incorporated. Add the peanut butter and mix until well combined.
  3. Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Be sure not to overmix.
  4. Add Vanilla and Sour Cream: Stir in the vanilla extract and sour cream until the mixture is smooth and creamy.
  5. Pour into Crust: Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula.

Baking the Cheesecake:

  1. Prepare Water Bath: Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
  2. Bake: Bake the cheesecake for 50-60 minutes, or until the center is set and the top is lightly browned. The cheesecake should still have a slight jiggle in the center.
  3. Cool Gradually: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks. Then, remove the cheesecake from the water bath and let it cool completely on a wire rack.
  4. Chill: Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Adding the Jelly Topping:

  1. Prepare Jelly: In a small saucepan, combine the jelly and water over medium heat. Stir until the jelly is melted and smooth.
  2. Spread Jelly: Pour the jelly over the chilled cheesecake, spreading it evenly to cover the surface.
  3. Garnish: If desired, garnish with fresh strawberries or grapes around the edges of the cheesecake.

Serving and Enjoying:

When you’re ready to serve, remove the cheesecake from the springform pan and slice it into generous pieces. Each bite will deliver the perfect harmony of creamy peanut butter, tangy jelly, and the rich, smooth texture of cheesecake. This Peanut Butter & Jelly Cheesecake is a delightful twist on a classic combination that will leave your guests asking for seconds.

Serving and Storage Tips for Peanut Butter & Jelly Cheesecake:

Serving Tips:

  1. Chill Before Serving: For the best texture and flavor, ensure the cheesecake is well-chilled before serving. It’s ideal to refrigerate it overnight to allow the flavors to meld and the texture to firm up.
  2. Slice with a Warm Knife: To get clean slices, dip a sharp knife in hot water, wipe it dry, and then slice the cheesecake. Repeat the process for each cut to maintain smooth, even slices.
  3. Garnish Creatively: Add a touch of elegance by garnishing each slice with a dollop of whipped cream, a sprinkle of crushed peanuts, or a few fresh berries that complement the jelly topping.
  4. Serve at the Right Temperature: Cheesecake is best enjoyed slightly chilled but not ice-cold. Remove it from the refrigerator about 15-20 minutes before serving to let it soften slightly.
  5. Accompaniments: Consider serving with a side of fresh fruit, a drizzle of chocolate or caramel sauce, or even a scoop of vanilla ice cream for a decadent treat.

Storage Tips:

  1. Refrigeration: Store the cheesecake in the refrigerator, tightly covered with plastic wrap or aluminum foil to prevent it from drying out or absorbing other flavors from the fridge. It will stay fresh for up to 5 days.
  2. Individual Slices: For convenience, you can pre-slice the cheesecake and store individual slices in airtight containers. This makes it easy to grab a piece whenever you want without exposing the entire cake to air.
  3. Freezing: If you need to store the cheesecake for a longer period, freezing is an excellent option. Wrap the cheesecake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn. It can be frozen for up to 2 months.
  4. Thawing: To thaw frozen cheesecake, transfer it to the refrigerator and allow it to thaw overnight. Avoid thawing at room temperature to maintain the best texture and flavor.
  5. Avoid Refreezing: Once the cheesecake has been thawed, avoid refreezing it as this can compromise its texture and quality.

Variations of Peanut Butter & Jelly Cheesecake:

Peanut Butter & Jelly Cheesecake is a versatile dessert that can be customized to suit different tastes and dietary preferences. Here are some delicious variations to try:

1. Chocolate Peanut Butter & Jelly Cheesecake


  • Add 1/2 cup melted semi-sweet chocolate to the cheesecake filling.
  • Use chocolate graham crackers for the crust.


  1. Chocolate Crust: Replace regular graham cracker crumbs with chocolate graham cracker crumbs and proceed with the crust recipe as usual.
  2. Chocolate Filling: Melt 1/2 cup of semi-sweet chocolate and let it cool slightly before mixing it into the cheesecake filling along with the peanut butter. Continue with the rest of the recipe.

2. Peanut Butter & Raspberry Cheesecake


  • Replace the jelly topping with raspberry preserves.
  • Fresh raspberries for garnish.


  1. Raspberry Jelly: Use raspberry preserves instead of the traditional strawberry or grape jelly for the topping.
  2. Garnish: Garnish the cheesecake with fresh raspberries for a bright, tangy twist.

3. Vegan Peanut Butter & Jelly Cheesecake


  • Use vegan cream cheese.
  • Use a plant-based butter substitute for the crust.
  • Use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) instead of eggs.
  • Use coconut milk instead of sour cream.


  1. Crust: Replace regular butter with a plant-based butter substitute.
  2. Filling: Use vegan cream cheese, flax eggs, and coconut milk in place of their non-vegan counterparts. Follow the same steps to create the filling and bake as directed.
  3. Jelly Topping: Ensure the jelly or preserves used are vegan-friendly.

4. Gluten-Free Peanut Butter & Jelly Cheesecake


  • Use gluten-free graham crackers for the crust.
  • Ensure all other ingredients are certified gluten-free.


  1. Gluten-Free Crust: Replace regular graham crackers with gluten-free graham crackers and proceed with the crust recipe.
  2. Cross-Contamination: Ensure all utensils and baking equipment are free from gluten contamination.

5. Nut-Free Peanut Butter & Jelly Cheesecake


  • Use sunflower seed butter or cookie butter instead of peanut butter.
  • Ensure the crust and other ingredients are nut-free.


  1. Nut-Free Butter: Replace peanut butter with sunflower seed butter or cookie butter.
  2. Ensure Safety: Make sure all ingredients and tools used are free from any nut contamination.

6. Mini Peanut Butter & Jelly Cheesecakes


  • Use the same ingredients as the main recipe but divide them into a muffin tin.


  1. Prepare Crust: Line a muffin tin with paper liners and press a small amount of crust mixture into the bottom of each cup.
  2. Filling: Divide the cheesecake filling evenly among the muffin cups.
  3. Bake and Cool: Bake at 325°F (163°C) for 20-25 minutes or until set. Cool and top with jelly as per the main recipe.

7. Swirled Peanut Butter & Jelly Cheesecake


  • Use the same ingredients as the main recipe.


  1. Layering: Pour half of the cheesecake filling into the crust, add a layer of jelly, and then pour the remaining filling on top.
  2. Swirling: Use a knife to gently swirl the jelly through the cheesecake filling before baking.

8. No-Bake Peanut Butter & Jelly Cheesecake


  • Omit eggs.
  • Use gelatin or agar-agar as a stabilizer.


  1. Prepare Crust: Follow the same crust recipe and press it into a springform pan. Refrigerate to set.
  2. No-Bake Filling: Beat cream cheese, peanut butter, and sugar until smooth. Dissolve gelatin in warm water and mix into the filling. Pour over the crust and refrigerate until set.
  3. Jelly Topping: Add the jelly topping once the filling has set and refrigerate until firm.


Peanut Butter & Jelly Cheesecake is a delightful dessert that brings a playful twist to the traditional cheesecake. With its rich, creamy filling and nostalgic flavors, it’s perfect for any occasion. Follow this recipe, and you’ll create a showstopping dessert that will impress everyone who takes a bite. Happy baking!

FAQ’s About Peanut Butter & Jelly Cheesecake:

1. Can I use crunchy peanut butter instead of creamy peanut butter in the cheesecake filling?

Yes, you can use crunchy peanut butter if you prefer a bit of texture in your cheesecake. The bits of peanuts will add a nice crunch to the smooth, creamy filling.

2. What type of jelly works best for the topping?

You can use any type of jelly or jam you prefer. Common choices include strawberry, grape, and raspberry. Choose a high-quality jelly for the best flavor, and feel free to experiment with different fruit flavors to find your favorite combination.

3. How do I prevent my cheesecake from cracking?

To prevent cracks, ensure all ingredients are at room temperature before mixing. Avoid overmixing the batter, and bake the cheesecake in a water bath to maintain even baking. Gradually cooling the cheesecake in the oven with the door slightly open also helps prevent cracks.

4. Can I make this cheesecake ahead of time?

Yes, Peanut Butter & Jelly Cheesecake can be made ahead of time. In fact, it tastes even better after chilling in the refrigerator for a day or two, allowing the flavors to meld together.

5. How should I store leftover cheesecake?

Store leftover cheesecake in the refrigerator, tightly covered with plastic wrap or aluminum foil. It will stay fresh for up to 5 days. For longer storage, you can freeze the cheesecake for up to 2 months.

6. Can I freeze the cheesecake?

Yes, you can freeze Peanut Butter & Jelly Cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the cheesecake in the refrigerator overnight before serving.

7. What should I do if my cheesecake is too soft after chilling?

If your cheesecake is too soft, it may not have been baked long enough, or it could need more time to chill. Make sure the center is set before removing it from the oven, and allow it to chill in the refrigerator for at least 4 hours, preferably overnight.

8. Can I use a different type of crust?

Absolutely! While a graham cracker crust is traditional, you can use a variety of crusts such as Oreo cookie crust, pretzel crust, or even a nut-based crust for added flavor and texture.

9. How can I make this recipe gluten-free?

To make the cheesecake gluten-free, use gluten-free graham crackers for the crust and ensure all other ingredients are certified gluten-free. Follow the same preparation steps as the original recipe.

10. Can I make this cheesecake without eggs?

Yes, you can make an egg-free version of this cheesecake. Use a substitute like flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) or use a no-bake cheesecake recipe that relies on gelatin or agar-agar for setting.

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