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If you're a fan of comfort food, then the combination of peanut butter and jelly likely brings back fond memories of childhood lunches and carefree afternoons. Now, imagine that nostalgic flavor transformed into a luscious cheesecake that balances creamy richness with the sweetness of jelly and a satisfying crunch from the crust. That is exactly what the Peanut Butter and Jelly Cheesecake offers.

Peanut Butter and Jelly Cheesecake

Indulge in the ultimate comfort food with this Peanut Butter and Jelly Cheesecake recipe. Combining the creamy richness of peanut butter with the sweetness of jelly and a crunchy graham cracker crust, it's a nostalgic twist on a childhood favorite. Perfect for family gatherings or a special treat, this cheesecake is a delightful blend of flavors and textures. Follow our easy step-by-step guide and impress your friends and family with this decadent dessert that brings back cherished memories with every bite.
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Ingredients
  

For the Crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup creamy peanut butter

¾ cup granulated sugar

1 tsp vanilla extract

3 large eggs

½ cup sour cream

For the Jelly Layer:

1 cup grape or strawberry jelly (or your favorite flavor)

2 tbsp cornstarch

¼ cup water

Optional Toppings:

Whipped cream

Chopped peanuts

Additional jelly

Instructions
 

Prepare the Crust: Preheat the oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well until combined and crumbly. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes or until lightly golden. Remove from the oven and let cool.

    Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese and peanut butter together until smooth and creamy. Gradually add in the sugar and continue beating until well combined. Mix in the vanilla extract. Add the eggs, one at a time, mixing on low speed after each addition just until combined. Finally, stir in the sour cream until smooth.

      Assemble the Cheesecake: Pour half of the cheesecake filling over the cooled crust. Using a spoon, drop dollops of jelly over the filling. Use a toothpick or knife to gently swirl the jelly into the cheesecake. Pour the remaining cheesecake filling on top and spread it evenly.

        Bake the Cheesecake: Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the edges are set, and the center has a slight jiggle. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour to prevent cracking.

          Prepare the Jelly Layer: While the cheesecake is cooling, combine the jelly, cornstarch, and water in a saucepan. Heat over medium heat, stirring constantly, until it reaches a gentle boil and thickens. Remove from heat and let it cool slightly.

            Top the Cheesecake: Once the cheesecake has cooled completely, spread the jelly mixture evenly over the top. Refrigerate for at least 4 hours or overnight for best results.

              Serve and Enjoy: To serve, remove the sides of the springform pan. Slice the cheesecake, and if desired, top each piece with whipped cream, chopped peanuts, or additional jelly.

                Prep Time: 30 minutes | Total Time: 5 hours (including cooling) | Servings: 12