If you love the classic combination of peanut butter and jelly, you’re in for a treat! The PB&J Cheesecake brings together the creamy texture of cheesecake with the nostalgic flavors of your favorite childhood sandwich. This delightful dessert will impress your friends and family, making it the perfect treat for any occasion.
Why Make This Recipe
Making this PB&J Cheesecake is an easy way to blend two beloved flavors into one delicious dessert. It’s rich, creamy, and topped with a colorful layer of jelly that adds a fruity twist. Whether you’re celebrating a special event or just looking to satisfy your sweet tooth, this cheesecake is a hit. Plus, it can be made a day in advance, making it perfect for parties or gatherings.
How to Make PB&J Cheesecake
Ingredients
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1 1/2 cups grape or strawberry jelly
- 2 tablespoons water (optional, to thin)
- 1/4 cup crushed peanuts or peanut butter cookie crumbs (for garnish)
Directions
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes and let it cool.
- Beat the cream cheese, sugar, and peanut butter together until smooth and creamy. Add vanilla and sour cream, mixing until well combined. Add the eggs one at a time, mixing on low speed to avoid overmixing. Pour the peanut butter cheesecake batter over the cooled crust.
- Place the springform pan in a water bath and bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Refrigerate for at least 6 hours or overnight to set.
- In a small saucepan, heat the jelly and water (if using) over low heat until smooth and pourable. Allow it to cool slightly.
- Spread the jelly topping evenly over the chilled cheesecake. Garnish with crushed peanuts or cookie crumbs to add a nice crunch.
- Serve the cheesecake with a dollop of whipped cream for extra indulgence.
How to Serve PB&J Cheesecake
Slice the cheesecake into wedges and serve chilled. Make each slice special with a dollop of whipped cream on top. You can also add extra jelly or sprinkle more crushed peanuts for added flavor and texture.
How to Store PB&J Cheesecake
Store any leftover cheesecake in the refrigerator. Cover it tightly with plastic wrap or aluminum foil to keep it fresh. It will stay delicious for up to 5 days.
Tips to Make PB&J Cheesecake
- Make sure the cream cheese is softened before mixing, so it blends smoothly without lumps.
- Don’t skip the water bath! It helps prevent cracks in the cheesecake and allows even baking.
- Let the cheesecake cool gradually in the oven to avoid sudden temperature changes that can cause cracks.
Variations
You can try different types of jelly or fruit preserves, like raspberry or blueberry, to put a twist on this classic recipe. For an even richer flavor, consider using crunchy peanut butter instead of creamy.
FAQs
1. Can I use a different type of crust?
Yes! You can try using an Oreo cookie crust or a nut-based crust for added flavor.
2. What if I don’t have a springform pan?
You can use a regular pie dish, but it may be a bit harder to slice without the removable sides.
3. Can I freeze PB&J Cheesecake?
Yes, you can freeze the cheesecake! Just make sure to wrap it tightly and it can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.
PB&J Cheesecake
Ingredients
For the crust
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 3 packages (8 oz) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs added one at a time
- 1/4 cup sour cream
For the jelly topping
- 1 1/2 cups grape or strawberry jelly
- 2 tablespoons water (optional, to thin)
- 1/4 cup crushed peanuts or peanut butter cookie crumbs (for garnish)
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan.
- Bake for 10 minutes and let it cool.
Making the cheesecake
- Beat the cream cheese, sugar, and peanut butter together until smooth and creamy.
- Add vanilla and sour cream, mixing until well combined.
- Add the eggs one at a time, mixing on low speed to avoid overmixing.
- Pour the peanut butter cheesecake batter over the cooled crust.
- Place the springform pan in a water bath and bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly.
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Refrigerate for at least 6 hours or overnight to set.
Adding the jelly topping
- In a small saucepan, heat the jelly and water (if using) over low heat until smooth and pourable. Allow it to cool slightly.
- Spread the jelly topping evenly over the chilled cheesecake.
- Garnish with crushed peanuts or cookie crumbs to add a nice crunch.
Serving
- Slice the cheesecake into wedges and serve chilled with a dollop of whipped cream on top.
