Peanut Butter & Jelly Cheesecake

By Lily | Last modified on Feb 17, 2026

Featured in: Desserts

Peanut butter and jelly cheesecake brings together the nostalgic childhood combination of peanut butter and strawberry jelly in a luxuriously creamy and rich dessert. This cheesecake offers the perfect balance of flavors, marrying the salty, smooth peanut butter with the sweet, tangy strawberry topping for a delightful bite every time.

Whether you’re a cheesecake aficionado or simply love the classic sandwich, this dessert delivers on both texture and taste, making it a crowd-pleaser at any gathering, from casual family dinners to special celebrations.

Why You’ll Love This Recipe

The perfect harmony of creamy peanut butter and sweet strawberry jelly in one indulgent cheesecake.
Rich, smooth texture with a buttery graham cracker crust that adds just the right crunch.
Simple to prepare but impressive enough to wow guests or satisfy a comforting craving.

Ingredients

Graham Cracker Crumbs: Two cups of finely processed graham crackers create a crispy, buttery crust base.
Melted Butter: Six tablespoons to bind and flavor the crust with a rich buttery touch.
Cream Cheese: Four 8-ounce packages of softened cream cheese form the creamy and dense cheesecake body.
Smooth Peanut Butter: One cup adds a creamy, salty richness and classic peanut flavor throughout the filling.
Sugar: Three-quarters cup to sweeten the filling and balance peanut butter savoriness.
Flour: Three tablespoons help to stabilize and give the cheesecake structure.
Vanilla Extract: Two teaspoons enhance the overall flavor with warm, aromatic notes.
Heavy Whipping Cream: Three-quarters cup to add richness and create a smooth, velvety texture.
Eggs: Three large eggs bind the filling and provide body as it bakes.
Strawberry Topping or Preserves: One and a half cups warmed to drizzle and swirl that signature jelly sweetness into the cheesecake.

Instructions

Prepare the Graham Cracker Crust: Pulse two packages of graham crackers in a food processor until finely ground, then add melted butter until combined. Press the mixture evenly into the base and about one inch up the sides of a springform pan to create a sturdy, buttery crust that will hold the filling well during baking.
Bake the Crust: Bake the crust at 350°F for 10 minutes to set the crust and bring out a toasty flavor. Pre-baking prevents sogginess once the filling is added.
Cream the Cheese and Peanut Butter: Using a stand mixer with a paddle attachment, beat the softened cream cheese and smooth peanut butter together for 3-4 minutes until silky smooth and free of lumps for the best texture in your cheesecake.
Add Sugar and Flour: Mix in the sugar and flour on high speed for another 1-2 minutes, ensuring ingredients are well incorporated for stability and sweetness throughout the filling.
Incorporate Heavy Cream and Vanilla: Slowly pour in the heavy whipping cream and vanilla extract, starting at low speed to combine gently, then increase to high speed for about a minute to create a fluffy, aerated texture.
Add Eggs Gradually: Mix in eggs one at a time, folding gently just until each yolk disappears. This prevents overmixing and helps maintain the cheesecake’s creamy consistency.
Layer Batter and Strawberry Topping: Pour half the cheesecake batter into the prepared crust. Spoon half the warmed strawberry topping and use a toothpick to swirl it creatively into the filling. Repeat the layering with the remaining batter and topping to create classic jelly swirls.
Bake the Cheesecake: Bake at 350°F for 15 minutes, then reduce oven temperature to 200°F without opening the door. Continue baking for 50-55 minutes until the center jiggles slightly, resembling Jell-O rather than liquid, which ensures perfect doneness without cracking.
Cool Slowly in the Oven: Turn off the oven and crack the door open slightly, allowing the cheesecake to cool gently for 15 minutes. This gradual cooling helps prevent cracks and maintains a smooth top.
Chill Overnight: Remove the cheesecake from the oven, cool completely on a wire rack, then refrigerate overnight to fully set the flavors and texture for the best slice.
Serve with Toppings: Top with fresh whipped cream, an extra drizzle of strawberry topping, and chopped peanuts to add a delicious crunch and enhance the peanut butter and jelly experience.

You Must Know

Ensure all cream cheese is softened to prevent lumps and achieve a smooth filling.
Do not open the oven during the baking process to avoid temperature fluctuations that can crack the cheesecake.
The cheesecake is best after chilling overnight, allowing flavors to develop and texture to firm up perfectly.

Storage Tips

Store leftover cheesecake in an airtight container in the refrigerator for up to three days. For longer storage, wrap tightly and freeze for up to one month, thawing in the fridge before serving.

Serving Suggestions

Serve chilled slices with a dollop of whipped cream and sprinkle chopped peanuts or fresh strawberries on the side for extra freshness and texture contrast. This cheesecake pairs wonderfully with a cup of coffee or a light dessert wine.

Professional Tips

Use smooth peanut butter for the creamiest texture; chunky varieties can disrupt the cheesecake’s smoothness.
Warm the strawberry topping to help it swirl easily without mixing fully, maintaining distinct layers and visual appeal.
Using a water bath can further reduce cracking, but the slow cooling method described often suffices.

FAQs

Can I use crunchy peanut butter instead of smooth?: While you can, smooth peanut butter is recommended to maintain a silky filling texture without lumps.
Is it necessary to bake the crust before adding the filling?: Yes, baking sets the crust and prevents it from becoming soggy during baking of the cheesecake.
What if I don’t have a springform pan?: A springform pan is ideal for easy removal, but you can use a regular cake pan lined with parchment paper or foil for easier release.
Can I substitute strawberry topping with another flavor?: Yes, raspberry or cherry preserves work well to create different flavor swirls while preserving the jelly aspect of the cheesecake.
How do I know when the cheesecake is done baking?: The center should jiggle gently like Jell-O, not look liquid or overly wobbly. This signals a perfect set cheesecake.
Can I make this cheesecake gluten-free?: Substitute the graham crackers with gluten-free graham cracker crumbs or crushed gluten-free cookies to make it gluten-free.