Peanut Butter and Jelly Cheesecake

A delightful twist on the classic PB&J, this Peanut Butter and Jelly Cheesecake combines creamy peanut butter, luscious strawberry topping, and a graham cracker crust for a dessert that’s as nostalgic as it is indulgent.

Why You’ll Love This Recipe

• Perfect Fusion of Flavors: Creamy peanut butter and fruity strawberry jam create a rich, familiar taste.
• Decadent Texture: Smooth, velvety cheesecake on a buttery graham cracker crust.
• Elegant Presentation: Swirled strawberry topping makes this dessert a showstopper.
• Great for Any Occasion: Perfect for parties, holidays, or simply treating yourself!

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted

For the Cheesecake Filling

• 4 packages (8 oz each) cream cheese, softened
• 1 cup smooth peanut butter
• ¾ cup sugar
• 3 tablespoons flour
• 2 teaspoons vanilla extract
• ¾ cup heavy whipping cream
• 3 eggs
• 1 ½ cups strawberry topping or preserves (warmed up)

Directions

Step 1: Prepare the Crust

1. Preheat your oven to 350°F (175°C).
2. Blend graham crackers into fine crumbs and mix with melted butter until evenly coated.
3. Press the mixture firmly into the bottom and slightly up the sides of a springform pan.
4. Bake for 10 minutes, then cool on a wire rack.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese and peanut butter together until smooth and creamy.
2. Add sugar and flour, beating until fully incorporated.
3. Gradually pour in heavy whipping cream and vanilla extract, mixing on medium speed.
4. Increase speed and beat for 1 minute.
5. Add eggs one at a time, mixing on low speed after each addition to avoid overmixing.

Step 3: Assemble the Cheesecake

1. Pour half of the cheesecake batter into the prepared crust.
2. Drizzle half of the warmed strawberry topping over the batter and use a toothpick to create a gentle swirl.
3. Repeat with the remaining batter and strawberry topping, swirling the top layer.

Step 4: Bake the Cheesecake

1. Bake at 350°F (175°C) for 15 minutes.
2. Reduce the oven temperature to 200°F (93°C) and continue baking for 50-55 minutes, or until the center jiggles slightly when gently shaken.
3. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Step 5: Cool and Set

1. Remove the cheesecake from the oven and let it cool on a wire rack for another hour.
2. Refrigerate overnight to allow the cheesecake to set fully and enhance the flavors.

Servings and Timing

• Servings: 10
• Prep Time: 30 minutes
• Cooking Time: 70 minutes
• Total Time: 100 minutes

Variations

• Chocolate Twist: Drizzle melted chocolate over the top before serving for a decadent twist.
• Nut-Free Alternative: Use sunflower seed butter in place of peanut butter for a nut-free version.
• Berry Blend: Swap strawberry topping with raspberry or mixed berry preserves for a different fruity flavor.

Storage/Reheating

• Refrigerator: Store covered in the refrigerator for up to 5 days.
• Freezer: Freeze individual slices in airtight containers for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use crunchy peanut butter?

Yes, but the filling may have a slightly chunkier texture. Smooth peanut butter creates a creamier result.

2. What can I use instead of graham crackers?

Crushed digestive biscuits or vanilla wafers make excellent alternatives for the crust.

3. How do I prevent cracks in the cheesecake?

Bake the cheesecake in a water bath or cool it gradually to prevent cracking.

4. Can I make this cheesecake ahead of time?

Absolutely! This cheesecake tastes even better the next day after the flavors meld together.

5. Can I use fresh strawberries instead of preserves?

Yes, puree fresh strawberries with a little sugar to create a homemade topping.

6. How do I soften cream cheese quickly?

Cut cream cheese into small cubes and let sit at room temperature for 20-30 minutes.

7. What type of peanut butter works best?

Use natural or processed peanut butter; just ensure it’s not too oily.

8. Can I use a different size pan?

Adjust baking times if using a smaller or larger pan. For a 9-inch pan, the recipe works perfectly as written.

9. How do I remove the cheesecake from the springform pan?

Run a knife around the edges before releasing the springform ring to prevent sticking.

10. Can I use sugar substitutes?

Yes, use granulated sugar substitutes designed for baking for a lower-sugar option.

Conclusion

Peanut Butter and Jelly Cheesecake is a nostalgic dessert with a grown-up twist, combining creamy peanut butter and fruity strawberry flavors in every bite. Whether you’re hosting a party or indulging in a sweet treat for yourself, this cheesecake is a guaranteed crowd-pleaser. Try it today and enjoy a dessert that bridges comfort and decadence beautifully!

Peanut Butter and Jelly Cheesecake

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• Author: Asma
• Prep Time: 30 minutes
• Cook Time: 70 minutes
• Total Time: 100 minutes
• Yield: 10 servings 1x
• Category: Desserts
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Savor the classic flavors of peanut butter and jelly in this creamy, decadent cheesecake! A graham cracker crust, smooth peanut butter filling, and swirls of strawberry topping come together in a dessert that’s as delightful as it is indulgent.

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Ingredients

Units USM Scale 1x2x3x

For the Crust:

• 2 cups graham cracker crumbs
• 6 tablespoons butter, melted

For the Cheesecake Filling:

• 4 packages (8 oz each) cream cheese, softened
• 1 cup smooth peanut butter
• 3/4 cup sugar
• 3 tablespoons flour
• 2 teaspoons vanilla extract
• 3/4 cup heavy whipping cream
• 3 large eggs
• 1 1/2 cups strawberry topping or preserves (warmed)

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Instructions

1️⃣ Prepare the Crust:

1. Preheat oven to 350°F (175°C).
2. Combine graham cracker crumbs and melted butter until evenly mixed.
3. Press the mixture firmly into the bottom and sides of a springform pan.
4. Bake for 10 minutes. Let cool while preparing the filling.

2️⃣ Make the Cheesecake Filling:

1. In a large bowl, beat the cream cheese and peanut butter until smooth.
2. Add sugar and flour, mixing until fully combined.
3. Gradually beat in the heavy cream and vanilla extract. Mix on high speed for 1 minute.
4. Add the eggs one at a time, mixing on low speed just until incorporated.

3️⃣ Assemble the Cheesecake:

1. Pour half of the cheesecake batter into the prepared crust.
2. Drizzle half of the warmed strawberry topping over the batter. Swirl gently using a toothpick or skewer.
3. Add the remaining batter and repeat with the rest of the strawberry topping.

4️⃣ Bake the Cheesecake:

1. Bake at 350°F (175°C) for 15 minutes.
2. Reduce the oven temperature to 200°F (93°C) and bake for an additional 50-55 minutes, until the center jiggles slightly when gently shaken.
3. Turn off the oven and let the cheesecake cool inside for 1 hour.

5️⃣ Cool and Set:

1. Transfer the cheesecake to a wire rack to cool completely.
2. Refrigerate overnight to allow the cheesecake to set fully.

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Notes

• Room Temperature Ingredients: For a creamy texture, ensure the cream cheese and eggs are at room temperature.
• Swirl Technique: For beautiful swirls, don’t overmix the strawberry topping with the batter.
• Serving Tip: Garnish with additional strawberry topping or fresh strawberries before serving for extra flair.

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Nutrition

• Serving Size: 1
• Calories: ~390 kcal per serving