Peanut Butter & Jelly Cheesecake Recipe

Indulge in a delightful twist on the classic cheesecake with this Peanut Butter & Jelly Cheesecake recipe. Creamy cheesecake meets the nostalgic flavors of peanut butter and jelly in a harmonious blend that will satisfy your sweet tooth and evoke fond childhood memories.


  • 2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted
  • 3 (8-ounce) packages cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup raspberry jam or jelly
  • Fresh raspberries for garnish (optional)


  1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
  2. In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  3. In a large bowl, beat the cream cheese and peanut butter together until smooth and creamy.
  4. Gradually add 1 cup of sugar and the vanilla extract, continuing to beat until well combined.
  5. Beat in the eggs, one at a time, until fully incorporated and the mixture is smooth.
  6. Pour half of the cheesecake batter over the cooled crust in the springform pan.
  7. Spoon dollops of raspberry jam or jelly over the batter in the pan. Use a knife or skewer to swirl the jam into the batter, creating a marbled effect.
  8. Carefully pour the remaining cheesecake batter over the jelly layer, spreading it evenly with a spatula.
  9. Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.
  10. Turn off the oven and leave the cheesecake inside with the door closed for an additional hour to cool gradually.
  11. Remove the cheesecake from the oven and run a knife around the edges to loosen it from the pan. Allow it to cool completely at room temperature, then refrigerate for at least 4 hours, or preferably overnight, to set.
  12. Before serving, garnish with fresh raspberries if desired. Slice and enjoy this delightful Peanut Butter & Jelly Cheesecake with friends and family!

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