Introduction

Oh, honey, let me tell you, there are some flavor combinations that just transport you right back to childhood, aren’t there? And for so many of us, nothing screams comfort and nostalgia quite like the humble peanut butter and jelly sandwich. It was the lunchbox hero, the after-school snack champion, a simple joy wrapped in two slices of bread.

But what if I told you we could take that beloved classic and elevate it to something truly special? Something creamy, dreamy, and utterly decadent? Get ready, my friend, because we’re about to bake a Peanut Butter and Jelly Cheesecake that will blow your socks off. It sounds fancy, I know, but trust me, it’s surprisingly simple to pull off, and the result is pure magic. It’s the perfect dessert for a special occasion, a potluck, or just when you need a serious dose of comfort. It’s a taste of home, elevated.

Why You’ll Love This Recipe

This isn’t just any cheesecake; it’s the cheesecake that brings all the warm fuzzies! Here’s why you’ll absolutely fall head over heels for it:

Fast(ish Prep): While chilling takes time (essential for cheesecake!), the active prep part is pretty quick and straightforward.
Easy Peasy: No advanced pastry skills needed here. If you can mix, press, and pour, you can make this!
Giftable Goodness: Wrap up a slice (or maybe the whole thing!) and you’ve got the most incredible homemade gift for a friend or neighbor.
Crowd-Pleasing Champion: Who doesn’t love PB&J? Who doesn’t love cheesecake? Put ’em together? Instant hit at any gathering!

Ingredients

Gather ’round, sweet friends! Here’s what you’ll need to make this slice of heaven. Nothing too fancy, just good old-fashioned ingredients:

3 large Eggs: Make sure these are at room temperature! It helps them incorporate smoothly into the batter.
1 tbsp Lemon juice: Just a little splash to brighten up the rich flavors and help the cheesecake set beautifully.
1 cup Creamy peanut butter: Use your favorite smooth, creamy kind. I find the no-stir natural versions work great here.
1 cup Strawberry or grape jelly: Or your favorite jam or preserve! I love classic strawberry or grape for that true nostalgic feel.
1 1/4 cup Granulated sugar: Sweetness is key in cheesecake!
1 tsp Vanilla extract: A must-have for almost any dessert, it really rounds out the flavors.
1 1/2 cups Graham cracker crumbs: You can buy pre-crushed or crush your own graham crackers. Easy peasy!
1/2 cup Unsalted butter: Melted! This is the binder for our yummy crust.
16 oz Cream cheese: Two blocks! And listen up, this is crucial: make sure it is completely softened to room temperature. It’s the secret to a smooth, lump-free filling.
1/2 cup Sour cream: Adds that signature tang and incredibly creamy texture to the cheesecake. Also best at room temperature!

How to Make It

Okay, let’s get baking! Follow these steps, and you’ll be enjoying a slice of PB&J bliss before you know it.

Get Your Crust Ready: First things first, preheat your oven to 350°F (175°C). Grab a 9-inch springform pan. Melt your butter, then stir it together with the graham cracker crumbs in a bowl until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your springform pan. You can use the bottom of a glass or a measuring cup to really pack it down. Pop this crust in the oven for about 8-10 minutes, just until it’s slightly golden and fragrant. Let it cool slightly while you make the filling.
Make the Dreamy Filling: While the crust is cooling, grab a large mixing bowl. Make sure your cream cheese is really soft! Beat it with an electric mixer (or a sturdy whisk and some arm power!) until it’s super smooth and fluffy, with no lumps. Add the granulated sugar and beat again until well combined and creamy.
Add the Wet Ingredients: Now, mix in the sour cream, vanilla extract, and lemon juice. Beat until everything is just combined and smooth.
Incorporate the Eggs (Gently!): Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do NOT overmix once the eggs are in! Overmixing adds too much air, which can cause cracks later. We just want to bring them into the party.
Prep Your Swirls: In separate small bowls, you might want to gently warm the peanut butter and jelly slightly in the microwave for about 15-20 seconds. This makes them easier to dollop and swirl smoothly. Be careful not to make them hot, just warm enough to be fluid.
Assemble the Cheesecake: Pour the creamy cheesecake filling over your slightly cooled graham cracker crust in the springform pan.
Add Those Swirls: Dollop spoonfuls of peanut butter and jelly randomly over the top of the cheesecake batter. Don’t be shy!
Swirl Time! Now for the fun part! Take a knife or a skewer and gently swirl the peanut butter and jelly through the cheesecake batter. Don’t go crazy – just a few swirls are all you need to create beautiful ribbons of flavor. Try not to swirl all the way to the bottom or edges.
Bake with Care (Water Bath Recommended!): For the smoothest, creamiest cheesecake and to help prevent cracks, I highly recommend using a water bath. Wrap the outside of your springform pan tightly with heavy-duty aluminum foil (at least two layers) to prevent water from leaking in. Place the foil-wrapped pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Carefully place the whole setup into your preheated 325°F (160°C) oven.
Bake Until Set: Bake for 60-75 minutes, or until the edges are set but the center 2-3 inches still look slightly jiggly when you gently nudge the pan. Don’t wait until the very center is completely solid!
Cool Slowly: This is another key to preventing cracks! Turn off the oven, crack open the door slightly, and let the cheesecake cool in the oven for about an hour. Then, carefully remove the pan from the water bath (and the foil), and let it cool completely on a wire rack on the counter.
Chill, Chill, Chill: Once it’s completely cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, but preferably overnight. This is when the magic really happens – the cheesecake firms up and the flavors meld together. Don’t skip this step!
Serve and Enjoy: When you’re ready to serve, run a knife gently around the edge of the pan before releasing the springform sides. Slice with a sharp knife (warming it under hot water and drying it between slices helps!) and get ready for some serious smiles!

Substitutions & Additions

Feeling adventurous? You can totally play around with this recipe! Here are a few ideas:

Nut Butter Swap: Use almond butter, cashew butter, or even sunflower seed butter for a different nutty flavor or to accommodate allergies.
Jelly Jamboree: Swap the strawberry or grape jelly for raspberry jam, cherry preserves, or even apple butter!
Crunch Factor: Want some texture? Sprinkle chopped roasted peanuts or even some crushed peanut butter cups over the top before chilling or before serving.
Chocolate Lover’s Dream: Add a handful of mini chocolate chips to the batter before pouring, or drizzle melted chocolate over the finished cheesecake before serving.
Different Crust: Not a graham cracker fan? Try a crushed shortbread or even an Oreo crust!

Tips for Success

Cheesecake can sometimes feel intimidating, but follow these simple tips, and you’ll nail it every time!

Room Temp is Your Friend: I know I said it before, but seriously – make sure your cream cheese, eggs, and sour cream are at room temperature. It’s the #1 secret to a smooth, lump-free batter.
Don’t Overmix: Beat the cream cheese until smooth, but once the eggs go in, mix just until they disappear. Overmixing incorporates too much air, which expands and then deflates, causing cracks.
The Water Bath: Yes, it’s an extra step, but it provides even, gentle heat and moisture, helping your cheesecake bake up perfectly smooth and preventing those dreaded cracks.
Cool Down Slowly: Sudden temperature changes are a cheesecake’s enemy. Letting it cool gradually in the oven and then completely on the counter before chilling helps prevent cracks.
Chill Time is Non-Negotiable: Seriously, resist the urge to cut into it early! The chilling process is essential for the cheesecake to set properly and for the flavors to deepen.

How to Store It

If you somehow manage to have leftovers (good luck with that!), storing this cheesecake is easy peasy.

In the Fridge: Keep leftover cheesecake in an airtight container or wrapped tightly with plastic wrap in the refrigerator for 3-5 days.
Freezing: Yes, you can freeze cheesecake! For best results, freeze individual slices or the whole cheesecake (un-swirled for easier swirling after thawing) on a baking sheet until firm, then wrap tightly in plastic wrap followed by a layer of aluminum foil. It will keep in the freezer for 1-2 months. Thaw overnight in the refrigerator before serving.

FAQs

Got questions? I’ve got some quick answers for you!

Q: Can I use crunchy peanut butter?
A: Absolutely! It will add a lovely nutty texture, just keep in mind your swirls won’t be as smooth and ribbon-like as with creamy.
Q: My cheesecake cracked! What happened?
A: Don’t worry, it happens! Common culprits are overmixing the batter (especially after adding eggs), baking at too high a temperature, not using a water bath, or cooling the cheesecake too quickly. It’s still going to taste amazing though! You can always cover cracks with a dollop of whipped cream or extra swirls of PB&J.
Q: Can I make this ahead of time?
A: Yes, please do! Cheesecake is the perfect make-ahead dessert. Make it the day before you plan to serve it to allow plenty of time for chilling.

There you have it, folks! Your new favorite way to enjoy that classic flavor combo. I just know you’re going to love baking (and eating!) this Peanut Butter and Jelly Cheesecake as much as I do. Happy baking!

Your New Favorite Classic Peanut Butter and Jelly Cheesecake

Elevate the beloved classic peanut butter and jelly sandwich into a creamy, dreamy, and utterly decadent cheesecake. Surprisingly simple to pull off, this crowd-pleasing dessert is perfect for special occasions, potlucks, or a serious dose of comfort.

Print Recipe Pin Recipe

Cook Time 1 25

Equipment

Springform pan 9-inch
Electric mixer or a sturdy whisk
Large mixing bowl
Small bowls
Knife
Skewer or knife for swirling
roasting pan for water bath
aluminum foil heavy-duty
Wire rack
Plastic wrap
Airtight container for storage
Baking Sheet for freezing
Measuring cup or glass to press crust

Ingredients

Crust

1.5 cup Graham cracker crumbs You can buy pre-crushed or crush your own graham crackers
0.5 cup Unsalted butter Melted!

Filling

16 oz Cream cheese Two blocks! Make sure it is completely softened to room temperature.
1.25 cup Granulated sugar
0.5 cup Sour cream Also best at room temperature!
1 tsp Vanilla extract
1 tbsp Lemon juice Just a little splash to brighten up the rich flavors and help the cheesecake set beautifully.
3 large Eggs Make sure these are at room temperature! It helps them incorporate smoothly into the batter.

Swirls

1 cup Creamy peanut butter Use your favorite smooth, creamy kind. I find the no-stir natural versions work great here.
1 cup Strawberry or grape jelly Or your favorite jam or preserve! I love classic strawberry or grape for that true nostalgic feel.

Instructions

Get Your Crust Ready: First things first, preheat your oven to 350°F (175°C). Grab a 9-inch springform pan. Melt your butter, then stir it together with the graham cracker crumbs in a bowl until it looks like wet sand. Press this mixture firmly and evenly into the bottom of your springform pan. You can use the bottom of a glass or a measuring cup to really pack it down. Pop this crust in the oven for about 8-10 minutes, just until it's slightly golden and fragrant. Let it cool slightly while you make the filling.
Make the Dreamy Filling: While the crust is cooling, grab a large mixing bowl. Make sure your cream cheese is really soft! Beat it with an electric mixer (or a sturdy whisk and some arm power!) until it's super smooth and fluffy, with no lumps. Add the granulated sugar and beat again until well combined and creamy.
Add the Wet Ingredients: Now, mix in the sour cream, vanilla extract, and lemon juice. Beat until everything is just combined and smooth.
Incorporate the Eggs (Gently!): Add the eggs one at a time, beating on low speed just until each egg is incorporated. Do NOT overmix once the eggs are in! Overmixing adds too much air, which can cause cracks later. We just want to bring them into the party.
Prep Your Swirls: In separate small bowls, you might want to gently warm the peanut butter and jelly slightly in the microwave for about 15-20 seconds. This makes them easier to dollop and swirl smoothly. Be careful not to make them hot, just warm enough to be fluid.
Assemble the Cheesecake: Pour the creamy cheesecake filling over your slightly cooled graham cracker crust in the springform pan.
Add Those Swirls: Dollop spoonfuls of peanut butter and jelly randomly over the top of the cheesecake batter. Don't be shy!
Swirl Time! Now for the fun part! Take a knife or a skewer and gently swirl the peanut butter and jelly through the cheesecake batter. Don't go crazy – just a few swirls are all you need to create beautiful ribbons of flavor. Try not to swirl all the way to the bottom or edges.
Bake with Care (Water Bath Recommended!): For the smoothest, creamiest cheesecake and to help prevent cracks, I highly recommend using a water bath. Wrap the outside of your springform pan tightly with heavy-duty aluminum foil (at least two layers) to prevent water from leaking in. Place the foil-wrapped pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Carefully place the whole setup into your preheated 325°F (160°C) oven.
Bake Until Set: Bake for 60-75 minutes, or until the edges are set but the center 2-3 inches still look slightly jiggly when you gently nudge the pan. Don't wait until the very center is completely solid!
Cool Slowly: This is another key to preventing cracks! Turn off the oven, crack open the door slightly, and let the cheesecake cool in the oven for about an hour. Then, carefully remove the pan from the water bath (and the foil), and let it cool completely on a wire rack on the counter.
Chill, Chill, Chill: Once it's completely cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, but preferably overnight. This is when the magic really happens – the cheesecake firms up and the flavors meld together. Don't skip this step!
Serve and Enjoy: When you're ready to serve, run a knife gently around the edge of the pan before releasing the springform sides. Slice with a sharp knife (warming it under hot water and drying it between slices helps!) and get ready for some serious smiles!

Notes

Ensure cream cheese, eggs, and sour cream are at room temperature for a smooth batter. Do not overmix the batter, especially after adding eggs. Using a water bath is highly recommended to prevent cracks. Allow the cheesecake to cool slowly before chilling. Chilling time is essential for setting and flavor development.