Go Back
A decadent slice of Peanut Butter & Jelly Cheesecake, swirled with red jelly and creamy peanut butter, topped with peanut butter cups and whipped cream.
Daniel

Peanut Butter & Jelly Cheesecake

Dive into a nostalgic dessert mashup with this creamy peanut butter cheesecake, swirled with your favorite fruity jelly, for a truly irresistible treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Graham Cracker Crust
  • 1.5 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter melted
For the Peanut Butter Cheesecake Filling
  • 32 oz cream cheese four 8-oz blocks, softened to room temperature
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 4 large eggs room temperature
  • 1.5 tsp vanilla extract
  • 1/2 cup sour cream room temperature
For the Jelly Swirl
  • 1/2 cup strawberry or raspberry preserves

Equipment

  • 9-inch springform pan
  • Large Mixing Bowl
  • Electric mixer (stand or hand-held)

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C). In a medium bowl, stir together the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well combined and it resembles wet sand.
  2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Make the Filling
  1. In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add the peanut butter and beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.
  2. Gradually add 1 cup granulated sugar to the cream cheese mixture, beating until just combined. Beat in the eggs one at a time, mixing only until each egg is incorporated. Do not overmix after adding eggs, as this can lead to cracks.
  3. Gently fold in the vanilla extract and sour cream until just combined. The mixture should be smooth and luscious.
Assemble & Bake
  1. Pour the cheesecake filling over the cooled graham cracker crust. Dollop spoonfuls of the preserves evenly over the top of the cheesecake. Using a butter knife or a skewer, gently swirl the preserves into the filling to create a marble effect.
  2. Bake in the preheated 325°F (160°C) oven for 50-60 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken. Turn off the oven and prop the door open slightly with a wooden spoon; let the cheesecake cool in the oven for 1 hour.
  3. Remove the cheesecake from the oven, let it cool completely on a wire rack, then cover loosely and refrigerate for at least 6 hours, or preferably overnight, before removing the springform pan sides and slicing. This ensures the cheesecake is fully set and easy to cut.

Notes

For an extra smooth, crack-free cheesecake, bake it in a water bath. Simply wrap the bottom of your springform pan tightly in aluminum foil and place it in a larger baking pan. Fill the larger pan with about an inch of hot water before baking.
Ensure all your cold ingredients (cream cheese, eggs, sour cream) are at room temperature. This helps them combine smoothly and prevents lumps, resulting in a silkier cheesecake texture.
Feel free to experiment with your favorite jelly or jam for the swirl! Raspberry or grape are classic choices, but a tart cherry or even apricot preserve could be delicious for a different twist.