Description

This Peanut Butter & Jelly Cheesecake is a decadent twist on the classic flavor combination, featuring a creamy peanut butter cheesecake swirled with strawberry topping on a buttery graham cracker crust. Perfectly baked to achieve a smooth, luscious texture with a slight jiggle in the center and best served chilled with whipped cream and chopped peanuts for added crunch.

Ingredients

Scale

Crust

2 cups graham cracker crumbs (about 2 packages)
6 tablespoons butter, melted

Filling

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

Topping

1½ cups strawberry topping or preserves, warmed
Whipped cream, for serving
Chopped peanuts, for garnish

Instructions

Prepare the crust: Place graham crackers in a food processor and pulse until you have about 2 cups of fine crumbs. Combine the crumbs with melted butter by pulsing a few times until evenly coated. Press the mixture firmly into the bottom and up the sides of a springform pan to about 1 inch high, creating an even crust.
Bake the crust: Preheat your oven to 350°F (175°C). Bake the crust for 10 minutes to set it. Remove from oven and allow to cool slightly while preparing the filling.
Make the filling: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and peanut butter together on medium speed for 3-4 minutes until completely smooth and lump-free. Scrape down the sides of the bowl as needed.
Add sugar and flour: Add the sugar and flour to the mixture and beat on high speed for 1-2 minutes until well incorporated and fluffy.
Incorporate cream and vanilla: Slowly pour in the heavy whipping cream and vanilla extract while mixing on low speed. Gradually increase the mixer speed to high and beat for an additional minute until the batter is smooth and slightly aerated.
Add eggs: Add the eggs one at a time, mixing gently after each addition just until the yolk disappears. Avoid overmixing to maintain a creamy texture.
Layer the batter and topping: Pour half of the cheesecake batter into the prepared crust. Spoon half of the warmed strawberry topping over the batter and use a toothpick to lightly swirl the topping through the batter. Repeat with the remaining batter and strawberry topping, making another swirl on top.
Bake the cheesecake: Place the cheesecake in the oven at 350°F and bake uncovered for 15 minutes. Without opening the oven door, reduce the heat to 200°F (93°C) and continue baking for an additional 50-55 minutes. The center should have a slight jiggle, similar to Jell-o.
Cool in oven: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool slowly in the oven for about 15 minutes to help prevent cracks.
Finish cooling: Remove the cheesecake from the oven and transfer to a wire rack. Let it cool completely to room temperature, then refrigerate overnight to fully set.
Serve: Before serving, top the cheesecake with whipped cream, extra strawberry topping, and chopped peanuts for added texture and flavor.

Notes

Using room temperature cream cheese ensures a smooth, lump-free batter.
Swirling the strawberry topping creates an attractive marbled effect but be careful not to overmix.
Slow cooling in the oven prevents cracking in the cheesecake.
Refrigerate overnight for best texture and flavor.
Leftovers can be stored covered in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: peanut butter cheesecake, peanut butter and jelly dessert, graham cracker crust cheesecake, strawberry swirl cheesecake, creamy peanut butter dessert