Peanut Butter and Jelly Cheesecake
Peanut Butter and Jelly Cheesecake
This Peanut Butter and Jelly Cheesecake takes everything you love about a classic PB&J and turns it into a rich, creamy baked cheesecake. It starts with a buttery graham cracker crust, followed by a creamy peanut butter cheesecake layer and a sweet grape jelly cheesecake layer.
I topped mine with fluffy whipped cream and little toasted bread points, which gives the whole cheesecake the cutest peanut butter and jelly sandwich look. When you cut into it, you get those distinct peanut butter and jelly layers in every slice.
This is such a fun cheesecake for birthdays, parties, family dinners, or anytime you want to make something a little different from a traditional cheesecake.
Why You’ll Love This Peanut Butter and Jelly Cheesecake
The peanut butter and jelly combination is already one of those nostalgic flavors that almost everyone recognizes, and it works surprisingly well in cheesecake.
The peanut butter layer is rich, creamy, and slightly salty, while the grape jelly layer adds sweetness and fruity flavor. The graham cracker crust adds just enough buttery crunch underneath everything.
And those little toasted bread points on top make it unmistakably PB&J.
Peanut Butter and Jelly Cheesecake Recipe
Servings: 10–12 slices
Prep Time: 30 minutes
Bake Time: 60–70 minutes
Chill Time: 6 hours
Oven Temperature: 325°F
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons butter, melted
Cheesecake Filling
- 3 (8-ounce) blocks cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 3 large eggs, room temperature
- 3/4 cup creamy peanut butter
- 1/2 cup grape jelly
Topping
- 1 1/2 cups whipped cream or whipped topping
- 2 slices white bread, toasted
- Additional peanut butter, optional
- Additional grape jelly, optional
Instructions
Make the Graham Cracker Crust
Preheat the oven to 325°F.
Lightly grease a 9-inch springform pan.
Add the graham cracker crumbs and sugar to a medium bowl and stir together.
Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly into the bottom of the springform pan.
Bake for 8–10 minutes.
Remove from the oven and allow the crust to cool while you prepare the cheesecake filling.
Make the Cheesecake Filling
Add the softened cream cheese and sugar to a large mixing bowl.
Beat until smooth and creamy, scraping down the sides of the bowl as needed.
Add the sour cream and vanilla and mix until combined.
Add the eggs one at a time, mixing on low speed just until each egg disappears into the batter.
Once the eggs have been added, avoid overmixing.
Make the Peanut Butter Layer
Divide the cheesecake batter evenly between two bowls.
Add the 3/4 cup creamy peanut butter to one bowl.
Mix gently until the peanut butter is completely incorporated and the batter is smooth.
Pour the peanut butter cheesecake batter over the graham cracker crust and spread it into an even layer.
Make the Jelly Layer
Stir the grape jelly until smooth. If necessary, microwave it for just a few seconds to soften it, then allow it to cool before adding it to the cheesecake.
Add 1/2 cup grape jelly to the remaining cheesecake batter.
Mix gently until evenly combined.
The batter should develop a pretty pale purple-pink color from the grape jelly.
Carefully spoon the jelly cheesecake batter over the peanut butter layer.
Adding it by spoonfuls across the surface rather than pouring it all into one spot will help keep the two layers separate.
Gently smooth the top.
Bake the Cheesecake
Bake at 325°F for 60–70 minutes.
The cheesecake is ready when the outside is set but the center still has a slight jiggle.
Turn off the oven and crack the oven door.
Leave the cheesecake inside the oven for about 30 minutes.
Remove it from the oven and allow it to cool completely at room temperature.
Cover and refrigerate for at least 6 hours, or preferably overnight.
Make the Toast Points
Toast two slices of white bread until golden and crisp.
If desired, trim away the crusts.
Cut the toast into small squares, then cut each square diagonally to create little triangle-shaped toast points.
Allow them to cool completely.
Decorate the Cheesecake
Remove the completely chilled cheesecake from the springform pan.
Pipe generous dollops of whipped cream around the top of the cheesecake.
Place the little toasted bread points into the whipped cream.
If you want even more peanut butter and jelly flavor, warm small amounts of peanut butter and grape jelly separately until they’re just thin enough to drizzle.
Drizzle them lightly over the top of the cheesecake.
Keep refrigerated until ready to serve.
Tips for the Best Peanut Butter and Jelly Cheesecake
Make sure the cream cheese is completely softened before mixing. Room-temperature cream cheese creates a much smoother cheesecake filling.
Use regular creamy peanut butter rather than natural peanut butter. The consistency is more predictable and blends easily into cheesecake batter.
Don’t overmix after adding the eggs. Too much air in the batter can cause the cheesecake to rise excessively in the oven and then crack as it cools.
The cheesecake should still have a slight wobble in the center when you turn off the oven. It will continue setting as it cools.
And don’t rush the chilling time. An overnight chill gives you the creamiest texture and cleanest slices.
Can I Use a Different Jelly?
Absolutely. Grape gives this cheesecake that unmistakable old-fashioned peanut butter and jelly sandwich flavor, but you can easily change it.
Strawberry jelly would make a beautiful pink cheesecake layer, while raspberry jelly would give it a slightly tarter berry flavor.
You could even make different versions depending on your favorite PB&J combination.
Can I Make It Ahead?
Yes, and cheesecake is actually one of my favorite desserts to make ahead.
Bake the cheesecake the day before you need it and refrigerate it overnight.
Decorate it with whipped cream before serving, and add the toast points last so they remain crisp.
How to Store It
Store Peanut Butter and Jelly Cheesecake covered in the refrigerator for up to 4 days.
If you’ve already decorated the cheesecake, remove the toast points before storing leftovers. Fresh toast points can be added again when you’re ready to serve.
The Perfect PB&J Cheesecake
There’s something so fun about taking a childhood favorite and turning it into an over-the-top dessert.
This Peanut Butter and Jelly Cheesecake has a buttery graham cracker crust, a thick creamy peanut butter layer, a sweet grape jelly cheesecake layer, fluffy whipped cream, and toasted bread points on top.
It still tastes unmistakably like peanut butter and jelly—just in cheesecake form.
