Description
This PB&J Cheesecake Recipe combines childhood nostalgia with sophisticated dessert craftsmanship. A creamy peanut butter cheesecake filling sits atop a buttery graham cracker crust, beautifully swirled with grape jelly for the perfect balance of sweet and nutty flavors. Perfect for special occasions or whenever you’re craving comfort food with an elegant twist!
Ingredients
- Graham Cracker Crust:
- 1½ cups graham cracker crumbs (about 12 crackers)
- ⅓ cup melted butter
- 3 tablespoons granulated sugar
- Pinch of salt
- Peanut Butter Cheesecake Filling:
- 24 oz cream cheese, room temperature (three 8-oz packages)
- ¾ cup creamy peanut butter
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 2 tablespoons all-purpose flour
- Jelly Swirl:
- ½ cup grape jelly or jam (seedless preferred)
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Prepare Pan & Oven: Preheat oven to 325°F (165°C). Wrap outside of 9-inch springform pan with foil and grease inside.
- Make Crust: Combine graham cracker crumbs, melted butter, sugar, and salt. Press into pan bottom. Bake 8-10 minutes until golden.
- Prepare Jelly Swirl: Heat grape jelly, water, and lemon juice in saucepan until smooth. Strain and cool.
- Make Filling: Beat cream cheese until fluffy (3-4 minutes). Add peanut butter, then sugar. Beat in eggs one at a time, then vanilla, cream, and flour.
- Assemble: Pour filling over crust. Drop spoonfuls of jelly mixture on top and swirl with knife.
- Bake: Place in water bath and bake 55-65 minutes until center is almost set but slightly jiggly.
- Cool: Cool in oven with door cracked for 1 hour, then at room temperature. Refrigerate 4+ hours before serving.
Notes
Pro Tips: Use room temperature ingredients for smooth mixing. Don’t overbeat after adding eggs to prevent cracks. Cool gradually to prevent cracking. This cheesecake tastes even better the next day!
Storage: Keeps 5-7 days refrigerated or freeze up to 3 months.
Variations: Try strawberry or raspberry jelly for different flavors. For no-bake version, replace eggs with whipped cream and gelatin.
- Prep Time: 20
- Cook Time: 65
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 425
- Sugar: 28
- Sodium: 280
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 9
- Cholesterol: 95
Keywords: PB&J Cheesecake Recipe, peanut butter cheesecake, jelly cheesecake, easy cheesecake recipe, make ahead dessert, graham cracker crust, cream cheese dessert, birthday cake alternative