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Peanut Butter and Jelly Cheesecake

This delightful Peanut Butter and Jelly Cheesecake combines the classic flavors of peanut butter and jelly into a creamy cheesecake that is sure to please both kids and adults. The buttery graham cracker crust adds a crunchy texture, while the peanut butter and jelly topping leaves a lasting impression.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9-inch springform pan
  • 1 mixing bowls
  • 1 electric mixer
  • 1 rubber spatula
  • 1 measuring cups and spoons
  • 1 blender or food processor for crust
  • 1 oven

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.5 cup unsalted butter, melted
  • 0.25 cup granulated sugar
  • 16 oz cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup grape or strawberry jelly
  • 1 tablespoon lemon juice

Instructions
 

  • Preheat the oven to 325°F (160°C).
  • In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until well combined.
  • Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let it cool.
  • In another mixing bowl, use an electric mixer to beat the softened cream cheese and peanut butter together until smooth and creamy.
  • Gradually add the sugar, mixing until combined. Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until fully incorporated.
  • Pour the cheesecake filling over the cooled crust, smoothing out the top with a spatula.
  • Bake in the preheated oven for 50–60 minutes, or until the edges are set but the center is still slightly jiggly.
  • Turn off the oven and allow the cheesecake to cool in the oven with the door slightly ajar for about 1 hour.
  • In a small saucepan, combine the jelly and lemon juice and heat gently until melted and smooth. Pour the jelly topping over the cooled cheesecake.
  • Refrigerate for at least 4 hours, preferably overnight, before slicing and serving.

Notes

To enhance the peanut butter flavor, you may sprinkle chopped peanuts on top of the jelly.
Ensure the cheesecake is completely cooled before adding the jelly to avoid melting it.
This cheesecake can be made ahead of time and kept in the refrigerator for up to one week.