There’s something undeniably comforting about peanut butter and jelly. For many, it brings to mind lunchboxes, childhood memories, and a sense of nostalgic simplicity. But what if you could take that beloved sandwich flavor and turn it into a luscious, decadent dessert? This Peanut Butter and Jelly Cheesecake does just that. It captures everything you love about the classic combination and transforms it into a silky, creamy, show-stopping dessert that’s perfect for any occasion. Whether you’re making this for a family celebration, potluck, or simply indulging in a sweet craving, this recipe delivers the ultimate twist on tradition—bringing grown-up flair to a childhood favorite.
This cheesecake blends the richness of peanut butter with the smooth tang of cream cheese, all topped off with a glossy layer of sweet strawberry preserves. It’s baked to perfection on a classic graham cracker crust that adds just the right crunch to balance every velvety bite. It’s indulgent yet approachable, elegant yet familiar—a dessert that tells a story while delivering on texture, flavor, and simplicity.
Ingredients and Preparation
Crust Ingredients:
- 2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
Cheesecake Filling Ingredients:
- 32 ounces cream cheese (softened)
- 1 cup creamy peanut butter
- 3/4 cup granulated sugar
- 3 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 3/4 cup heavy whipping cream
- 3 large eggs
Topping:
- 1 1/2 cups strawberry preserves or strawberry topping, gently warmed
Preparation Notes:
Before beginning, make sure all your cold ingredients, especially the cream cheese, eggs, and cream, are brought to room temperature. This ensures a smoother filling and better consistency. Using full-fat cream cheese and peanut butter gives the cheesecake its signature rich texture. For the strawberry topping, choose high-quality preserves for the best flavor and texture contrast with the cheesecake base.
Step-by-Step Instructions
1. Prepare the crust
Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan or line the bottom with parchment paper to make removal easier after chilling. In a medium bowl, combine graham cracker crumbs with melted butter and stir until the mixture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or measuring cup. Bake for 10 minutes, then allow it to cool completely while you prepare the filling.
2. Make the filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add the peanut butter, granulated sugar, and flour. Beat until fully combined and smooth. Add the vanilla extract and mix to incorporate. Add the eggs one at a time, beating just until blended after each addition. Pour in the heavy whipping cream and mix on low until the batter is smooth and creamy. Avoid overmixing, as too much air can cause cracks during baking.
3. Assemble and bake
Pour the filling over the pre-baked crust. Smooth the top with a spatula. Place the pan on a baking sheet and transfer it to the oven. Bake for 50 to 60 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Do not open the oven door frequently, as this can lead to cracking.
4. Cool gradually
Once the cheesecake is done, turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for about 1 hour to cool gradually. This step helps prevent sudden temperature changes that can cause cracks.
5. Chill thoroughly
Remove the cheesecake from the oven and let it cool completely at room temperature. Cover it and refrigerate for at least 4 hours, preferably overnight, to allow it to set and develop its full flavor.
6. Add the topping
Before serving, warm the strawberry preserves just enough to make them spreadable. Spoon the preserves over the top of the cheesecake and spread evenly to cover. If desired, swirl gently with a spoon for a marbled effect.
Beginner Tips and Notes
- Room temperature matters: Cold cream cheese or eggs can cause lumps in the batter, so make sure they sit out for 30–60 minutes before use.
- Don’t overmix: While it’s important to fully incorporate ingredients, overmixing adds air to the batter, which can result in cracks.
- Use a water bath (optional): For a more professional finish and fewer chances of cracking, you can bake the cheesecake in a water bath. Wrap the bottom of the springform pan in foil and place it in a roasting pan filled with hot water before baking.
- Avoid rushing the chill time: Cheesecake needs time to firm up. If it’s too soft when sliced, it likely hasn’t chilled long enough.
- Flavor swaps: If strawberry isn’t your favorite, try raspberry or blueberry preserves. You could even layer thin banana slices underneath the jelly for a peanut butter and banana twist.
- Fixing cracks: If your cheesecake cracks, don’t worry. The jelly topping covers imperfections beautifully.
Serving Suggestions
This cheesecake is rich enough to stand on its own, but you can elevate the experience with a few additions:
- Whipped Cream: A dollop of freshly whipped cream on top adds a light, airy contrast.
- Fresh Fruit: Sliced strawberries or raspberries make a beautiful garnish and enhance the jelly topping.
- Crushed Peanuts: Sprinkle chopped roasted peanuts on top of the jelly for added texture and a bit of crunch.
- Chocolate drizzle: A light drizzle of melted dark chocolate gives this dessert an elegant flair and adds a new flavor layer.
- Serving sizes: Cut small slices—this is a dense and indulgent cheesecake, so a little goes a long way.
- Pairing ideas: Serve with black coffee or a glass of milk to balance the richness, or pair with dessert wine for a more refined touch.
Storage Tips
- Refrigerator: Keep leftovers in the fridge in an airtight container or wrapped with plastic wrap for up to 4 days.
- Freezer: You can freeze individual slices. Wrap each in plastic wrap, then aluminum foil, and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.
- Make-ahead: You can prepare the crust and filling a day in advance, refrigerate overnight, and add the topping just before serving.
Engagement Features
Have you tried making this Peanut Butter and Jelly Cheesecake? Did you switch up the flavor of preserves or try a different crust base like chocolate cookies or digestive biscuits? Share your baking experience, favorite flavor twists, or tips in the comments section. What childhood snack would you love to see reinvented as a cheesecake? Let’s trade ideas and keep the creativity going. Your feedback might inspire someone else’s next baking adventure.
