🥜🍓 Peanut Butter & Jelly Cheesecake (Baked)
🧾 Ingredients
Crust:
1 ½ cups graham cracker or Nutter Butter crumbs
5 tbsp melted unsalted butter
2 tbsp sugar (optional, if using grahams)
Peanut Butter Cheesecake Filling:
24 oz (3 blocks) cream cheese, softened
3/4 cup creamy peanut butter
3/4 cup granulated sugar
1 tsp vanilla extract
3 large eggs
1/2 cup sour cream or Greek yogurt
Jelly Swirl:
1/2 cup strawberry or grape jelly (or jam or preserves)
1–2 tsp water to thin (if needed)
👩🍳 Instructions
1. Make the Crust:
Preheat oven to 325°F (160°C).
Combine crumbs, butter, and sugar. Press into bottom of a 9-inch springform pan.
Bake crust for 8 minutes. Let cool while you prep filling.
2. Make the Filling:
Beat cream cheese and sugar until smooth.
Add peanut butter and vanilla; mix until creamy.
Add eggs one at a time, beating on low.
Fold in sour cream or yogurt until just combined.
3. Add the Jelly Swirl:
Pour cheesecake filling into crust.
Drop spoonfuls of jelly/jam over the top.
Use a skewer or butter knife to swirl gently into the top (don’t overmix).
4. Bake:
Place cheesecake pan in a water bath (wrap with foil to protect).
Bake for 50–60 minutes, until the center is set but slightly jiggly.
Turn off oven, crack door open, and let cheesecake rest inside for 1 hour.
5. Chill:
Refrigerate for at least 4 hours or overnight before slicing.
🍓 Optional Toppings:
More jelly or jam drizzled on top
Crushed peanuts or chopped PB&J sandwich cookies
Whipped cream + fresh berries
Chocolate drizzle (if you’re feeling wild)
🥶 Want No-Bake Instead?
Use the same crust, then make a filling with:
16 oz cream cheese + 3/4 cup peanut butter
1/2 cup powdered sugar
8 oz whipped topping
Swirl in jelly and chill 6+ hours
#RECIPES