Peanut Butter & Jelly Cheesecake: A Nostalgic Twist on a Creamy Classic

Creamy peanut butter cheesecake swirled with strawberry preserves on a buttery graham cracker crust—this dessert is childhood comfort meets grown-up indulgence

Introduction: A Slice of Sweet Nostalgia

Peanut butter and jelly isn’t just for sandwiches anymore. This Peanut Butter & Jelly Cheesecake transforms the beloved childhood combo into a rich, velvety dessert that’s both familiar and elevated. With a buttery graham cracker crust, a luscious peanut butter-infused cream cheese filling, and ribbons of strawberry preserves swirled throughout, it’s a showstopper that’s surprisingly easy to make.

Whether you’re baking for a birthday, a holiday, or just because, this cheesecake delivers the perfect balance of salty, sweet, creamy, and fruity. And with a texture that’s smooth and decadent, it’s guaranteed to impress.

Ingredients Breakdown

Let’s explore what makes this cheesecake so irresistible:

For the Crust:

• Graham cracker crumbs (2 cups)
  Provide a sweet, crunchy base—classic and easy to work with.
• Butter (6 tbsp, melted)
  Binds the crumbs and adds richness.

Tip: Use salted butter for a subtle contrast to the sweet filling.

For the Cheesecake Filling:

• Cream cheese (4 packages, 8 oz each, softened)
  The creamy foundation—use full-fat for best texture.
• Smooth peanut butter (1 cup)
  Adds nutty flavor and richness—avoid natural peanut butter for smoother consistency.
• Sugar (¾ cup)
  Sweetens the filling without overpowering the peanut butter.
• Flour (3 tbsp)
  Helps stabilize the filling and prevent cracking.
• Vanilla extract (2 tsp)
  Adds warmth and depth.
• Heavy whipping cream (¾ cup)
  Adds silkiness and lightens the texture.
• Eggs (3 large)
  Bind the filling and help it set—add one at a time for even mixing.

Optional: Add a pinch of salt or cinnamon for extra flavor complexity.

For the Jelly Swirl:

• Strawberry topping or preserves (1½ cups, warmed)
  Adds fruity sweetness and beautiful swirls—warm slightly for easier swirling.

Tip: Use seedless preserves for a smoother finish or mix with raspberry for a twist.

Step-by-Step Instructions

Step 1: Prepare the Crust

Preheat oven to 350°F (175°C).

In a food processor:

• Blend graham crackers into fine crumbs.

Mix in melted butter until evenly combined.

Press mixture into a 9-inch springform pan, bringing crumbs about 1 inch up the sides.

Bake for 10 minutes, then set aside to cool.

Tip: Line the bottom with parchment paper for easier release.

Step 2: Make the Filling

In a stand mixer fitted with a paddle attachment:

• Cream together softened cream cheese and peanut butter until smooth.

Add sugar and flour, mixing on high for 1–2 minutes.

Slowly pour in heavy cream and vanilla.

Mix on low until combined, then increase to high and beat for 1 minute.

Add eggs one at a time, mixing just until incorporated.

Tip: Don’t overmix once eggs are added—this helps prevent cracking.

Step 3: Assemble the Cheesecake

Pour half of the cheesecake batter into the prepared crust.

Drizzle half of the warmed strawberry topping over the filling.

Use a toothpick or skewer to gently swirl.

Repeat with remaining batter and topping.

Swirl again for a marbled effect.

Optional: Tap pan gently to release air bubbles.

Step 4: Bake

Bake at 350°F for 15 minutes.

Without opening the oven, reduce heat to 200°F and bake for an additional 50–55 minutes, until:

• Edges are set
• Center jiggles slightly when shaken

Turn off oven and crack door open slightly.

Let cheesecake cool inside for 15 minutes to prevent sudden temperature changes.

Tip: Place a pan of water on the lower rack to create steam and reduce cracking.

Step 5: Cool and Chill

Remove cheesecake from oven.

Cool completely on a wire rack.

Cover and refrigerate overnight to set fully.

Optional: Run a knife around the edge before chilling to prevent sticking.

Step 6: Serve

Before serving:

• Top with whipped cream, extra strawberry topping, and chopped peanuts.

Slice with a warm knife for clean edges.

Serve chilled and enjoy!

Presentation Tip: Garnish with fresh strawberries or a drizzle of peanut butter sauce.

Serving Suggestions

Perfect for:

• Birthday parties
• Family gatherings
• Bake sales
• Weekend indulgence

Pair with:

• Cold milk
• Coffee or espresso
• Sparkling rosé
• Vanilla bean ice cream

Tip: Serve on a cake stand with fresh berries for a stunning presentation.

Variations to Try

Want to make it your own? Try these delicious twists:

Chocolate PB&J

Add a layer of chocolate ganache or use chocolate graham crackers for the crust.

Crunchy Peanut Butter

Use crunchy peanut butter for added texture.

Grape Jelly Swirl

Swap strawberry for grape preserves for a classic PB&J flavor.

Vegan Version

Use dairy-free cream cheese, coconut cream, and egg substitute.

Coconut Crust

Use crushed coconut cookies or add shredded coconut to the crust.

Storage and Make-Ahead Tips

• Make-Ahead: Prepare cheesecake up to 2 days in advance.
• Refrigerate: Store covered in fridge for up to 5 days.
• Freeze: Freeze whole or sliced cheesecake for up to 2 months. Thaw overnight in fridge.

Tip: Wrap tightly in plastic and foil before freezing to prevent freezer burn.

Nutrition Notes (Per Slice, ~1 of 12)

• Calories: ~420
• Protein: ~8g
• Carbohydrates: ~28g
• Fat: ~30g
• Sugar: ~22g
• Sodium: ~220mg
• Fiber: ~2g

This cheesecake is:

• Comfort food approved
• Kid-friendly
• Perfect for gifting
• Great for leftovers

Final Thoughts

This Peanut Butter & Jelly Cheesecake is more than just dessert—it’s a nostalgic hug in slice form. Whether you’re baking it for a celebration or just because, it’s guaranteed to bring smiles and second helpings.