Dessert

Peanut Butter & Jelly Cheesecake Recipe

ByMariam Harutyunyan October 11, 2025October 11, 2025

Introduction

This Peanut Butter & Jelly Cheesecake combines the classic flavors of a beloved sandwich with a rich, creamy dessert. With a graham cracker crust, smooth peanut butter filling, and swirls of strawberry topping, it’s a delightful treat for any occasion.

A close-up of a round cheesecake with two layers: the bottom layer is a thick, crumbly golden brown crust, and the top layer is a creamy, light beige cheesecake with small specks. On top, there is a ring of light brown whipped cream piped in large, soft swirls around the edge, drizzled with a thin red sauce and sprinkled with small pieces of nuts. The cake sits on a white cake stand, and the background is a soft purple with a white marbled texture under the stand. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups graham cracker crumbs
6 tablespoons butter, melted

4 (8 oz) packages 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

Instructions

Step 1: Prepare the crust by placing about 2 packages of graham crackers into a food processor until you get about 2 cups of crumbs. Add the melted butter and pulse until combined. Pour the mixture into a prepared springform pan and use the back of a spoon to pack it down, forming the crust. Press crumbs up the sides about 1 inch high.
Step 2: Bake the crust at 350°F for 10 minutes. Remove from oven and set aside to cool slightly.

Step 3: In the bowl of a stand mixer fitted with a paddle attachment, cream the softened cream cheese and peanut butter for 3-4 minutes until smooth and lump-free. Scrape the sides and bottom of the bowl as needed.
Step 4: Add sugar and flour, mixing on high for 1-2 minutes until incorporated.
Step 5: Slowly pour in the heavy whipping cream and vanilla extract while mixing on low. Gradually increase speed to high and mix for about 1 minute.

Step 6: Add the eggs one at a time, mixing just until each yolk is blended into the batter.
Step 7: Pour half of the cheesecake batter into the prepared crust. Drizzle half of the warmed strawberry topping over the batter and use a toothpick to create swirls. Pour the remaining batter over the top and repeat with the remaining strawberry topping, swirling again.
Step 8: Place the cheesecake in the oven and bake at 350°F for 15 minutes. Without opening the oven door, reduce the heat to 200°F and bake for an additional 50-55 minutes, or until the center slightly jiggles like Jell-o but is not watery.

Step 9: Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 15 minutes to prevent cracking.
Step 10: Remove the cheesecake from the oven and cool completely on a wire rack. Refrigerate overnight to allow it to fully set.
Step 11: Before serving, top with whipped cream, additional strawberry topping, and chopped peanuts if desired.

Tips & Variations

Use creamy peanut butter for the smoothest texture and easiest mixing.
Swirl the strawberry topping gently to create a pretty marbled effect without overmixing.
For a crunchy contrast, sprinkle chopped peanuts on top before serving.

Substitute raspberry or blueberry preserves for a different fruity twist.
Allow the cheesecake to come to room temperature for about 15 minutes before serving to enhance flavor and texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to maintain freshness. Reheat slices slightly at room temperature or enjoy chilled — this cheesecake is best served cold or slightly cool.

How to Serve

A cheesecake with three visible layers is shown on a white plate over a white marbled surface. The bottom layer is a dense, crumbly brown crust. The middle layer is thick, smooth, and creamy beige with a slight pink swirl pattern on top. The top layer is decorated with swirled light beige whipped cream dollops with a soft texture, drizzled with reddish syrup and sprinkled with small crumbled nuts. A slice of the cake is being lifted by a black spatula, showing the smooth texture of the cheesecake layers. In the background, blurred red strawberries add bright color. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, but the texture of the cheesecake will be less smooth. If you prefer a creamy filling, smooth peanut butter is recommended.

Do I need a water bath for this cheesecake?

This recipe doesn’t require a water bath. Baking slowly at a lower temperature after an initial high heat helps prevent cracks while keeping the cheesecake creamy.