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Peanut Butter & Jelly Cheesecake

Peanut Butter Jelly Cheesecake

A rich and creamy cheesecake combining classic peanut butter and jelly flavors. Perfectly swirled strawberry topping adds nostalgic sweetness to this American dessert favorite.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course baking, Dessert
Cuisine American
Servings 12 people
Calories 479 kcal

Equipment

  • 1 food processor for crushing graham crackers
  • 1 springform pan prepared for crust
  • 1 stand mixer with paddle attachment
  • 1 toothpick for swirling topping
  • 1 wire rack for cooling cheesecake

Ingredients
  

  • 2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 4 8 oz packages cream cheese, softened
  • 1 cup smooth peanut butter
  • 3/4 cup sugar
  • 3 tablespoons flour
  • 2 teaspoons vanilla extract
  • 3/4 cup heavy whipping cream
  • 3 eggs
  • 1 1/2 cups strawberry topping or preserves warmed

Instructions
 

  • Process graham crackers in a food processor to make 2 cups of crumbs. Mix with melted butter and press into a springform pan, packing crumbs up sides about 1 inch.
  • Bake the crust at 350°F for 10 minutes, then remove from oven.
  • In a stand mixer with paddle attachment, beat cream cheese and peanut butter for 3-4 minutes until smooth.
  • Add sugar and flour and mix on high for 1-2 minutes.
  • Slowly add heavy cream and vanilla; mix on low then increase to high for about 1 minute.
  • Add eggs one at a time, mixing just until combined after each addition.
  • Pour half the batter into the crust. Drizzle half the strawberry topping and swirl with a toothpick.
  • Pour remaining batter over the swirl layer, then drizzle and swirl remaining strawberry topping.
  • Bake at 350°F for 15 minutes. Without opening oven, lower temperature to 200°F and bake 50-55 more minutes until center jiggles slightly.
  • Turn off oven and crack door open; cool cheesecake inside for 15 minutes.
  • Remove cheesecake and cool completely on a wire rack. Refrigerate overnight until set.
  • Top with whipped cream, extra strawberry topping, and chopped peanuts before serving.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • Slow cooling helps prevent cracks.
  • Use warmed strawberry preserves for easy swirling.