Peanut Butter and Jelly Cheesecake
Amazing cheesecake for the kid in you! Delightful, creamy peanut butter cheesecake made with homemade quick raspberry jelly swirled into it and layered over the graham cracker crust.
I’m still in ecstasy from the deliciousness of this cheesecake! Peanut butter and jelly sandwich will never taste good enough again. After trying this, nothing will be good enough!
You don’t have to be a kid to enjoy a nice PB&J and you definitely don’t have to be a kid to enjoy this cheesecake.
I decided to make this fun cheesecake for my little man because his favorite sandwich is peanut butter and jelly. Well, it’s only out of two because he does not like sandwiches at all. He only eats grilled cheese and ph&j, but he’ll polish off just about any kind of soup or chili. Go figure. But seriously, it’s so hard to pack lunch for him because the only thing he will eat on his own at school is a pb&j sandwich. So this cheesecake was just for him. For a second there, I didn’t think he would share either.
And since it’s was for him, I used raspberries for the jelly here since it’s his favorite. You can use blackberries, strawberries or a combination of raspberry and blackberry if you feel like it.
Peanut Butter and Jelly Cheesecake
Ingredients
Raspberry Jelly:
- 10 oz raspberries
- 1 cup white granulated sugar
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 Tbsp cornstarch
Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup brown sugar
- 1 tsp vanilla extract
- 5 Tbsp melted unsalted butter
Peanut Butter Cheesecake:
- 32 oz cream cheese softened
- ½ cup sour cream
- 1/2 cup heavy whipping cream
- 2 eggs
- 10 oz peanut butter room temperature
- ¾ cup white granulated sugar
- 2 Tbsp cornstarch
- 1 tsp vanilla extract
Instructions
- Start by making the raspberry jam because it will take longer than preparing the batter. In a small sauce pot, over medium heat, combine raspberries, vanilla, lemon juice and sugar. Mix well and mash with a spoon. Cook over medium heat, uncovered for about 15 minutes, stirring occasionally. Blend the berries with an immersion blender and cook for another 10 minutes on medium-low heat.
- Whisk in cornstarch and stir slowly until the mixture is thickened. Take off heat and let it cool a bit while preparing the batter and crust.
- Preheat the oven to 325 and grease a 9 inch spring form. You will need a large roasting pan (one that’s bigger and longer than the spring form. I use the aluminum foil disposable ones.)
- In a small bowl, combine graham cracker crumbs, melted butter, vanilla extract and brown sugar. Mix very well.
- Spread crumb mixture in the bottom on the spring form, evenly, pressing it over the bottom and a little up the sides.
- In a bowl of an electric mixer, beat cream cheese on medium-high speed until smooth and fluffy. Scrape sides and bottom on the bowl and beat for another minute.
- Add corn starch and sugar and mix until combined.
- Beat in eggs, one at a time, until incorporated.
- Add peanut butter and mix until incorporated. Scrape sides and bottom of the bowl.
- Lower the speed and add sour cream, vanilla extract, and heavy cream and beat until just incorporated. Raise the speed to medium high and beat the mixture until all mixed very well.
- Spread about a 1/3 cup of raspberry jelly on top of crust, just a thin layer.
- Carefully, transfer batter into the spring form and spread in evenly. (If you are not sure about your springform holding up in water, you can wrap the springform in heavy duty aluminum foil from bottom up to the sides.)
- Add spoonfuls of raspberry jelly on top of the cheesecake batter and carefully swirl it in to the cheesecake but don't mix completely, if should just be swirls.
- Place roasting pan into the oven and place cheesecake spring form inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the spring form.
- Bake for 75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10 minutes and take it out of the oven.
- Let it rest for 10-15 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to serve.)
- Cool cheesecake completely, cover springform with saran wrap and refrigerate for at least 4 hours.
Nutrition
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More Delicious Cheesecake Recipes From Me:
Skinny New York Style Mini Cheesecakes
White Chocolate Raspberry Swirled Cheesecake
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Tried making this today, but 2 things you don’t tell us! And that’s to cook our crust for 10 mins amd to strain our jelly that we make. Yours is so nice and smooth. Mines taste good but I didn’t strain my seeds first! Thank Goodness it’s just a trial cheesecake for my family🙏 next time I’ll strain the jelly/ jam first could be a wonderful cheesecake though.
Can this jam be made ahead and refrigerated oeven frozen? If so, for how long?
I made the jam in strawberry to swirl on a NY cheesecake and it is so delicious and the perfect consistency
to use as a filling for my son’s wedding cake. He wants me to add raspberry in his lemon curd cake; however, the
wedding isn’t for a few weeks, but I’m tring to make some things ahead.
Hey Lisa! You can definitely make it ahead of time and refrigerate the jelly in a glass jar for up to a week. You can technically freeze it for longer, yes, but the consistency when thawed may be a little thinner.
To swirl the jelly easier after it’s been refrigerated, I recommend that you warm it up a little bit. It will be easier to swirl warm. Just to room temperature.
I had originally made this as a joke for my Supervisor because at work, everyday, and i mean EVERY day (while at work) he eats Uncrustables (if you eat these then you know what i mean), so i made this as a joke and when i brought it to work i wasnt expecting any kind of reaction, EVERY ONE LOVED IT!!!, what i thought was going to be the END of seeing PB&J at work turned out to be a joke on me, it was GONE the next day. so deffinalty going to make this again. i wish i had taken a pic but sorry i didnt but the ones who ate it said it tasted just like a PB&J samich, it was PERFECT.
What a great story—I absolutely love it! 😂 It’s so funny how what started as a playful joke turned into a huge hit. I’m happy to hear everyone loved the cheesecake, and it’s awesome that it brought some unexpected fun to the office. Sounds like your Supervisor’s Uncrustables habit is here to stay! Thank you for sharing this—it made my day, and I’m so glad the PB&J cheesecake was such a success!
I asked earlier if anyone had TRIED recipe. It can be frustrating to see so many “reviews” of a recipe, when, in fact, folks are just ooohing and aaaahing over the pictures! So I took the chance and TRIED the recipe…and it is outstanding! Thank you, Lyuba!
I am so glad you liked it, Janice! Thank you for the review! 🙂
I made this and it is utterly delicious and easy to make!
Awesome! I am so happy to hear that!!! 🙂
Hi, Joyce! The cheesecake is a peanut butter cheese cake with just jelly swirls. When you bake it, the top will darken and look like it has peanut butter swirled onto the top. 🙂
So the picture of this cheesecake shows peanut butter swirls in with the raspberry jam swirls but the recipe doesn’t say anything about swirling in the peanut butter. Did you swirl the peanut butter on before or after you baked it? Did I miss something in the recipe?
Has anyone actually TRIED the recipe??
Did you have any questions about it, Janice? I can help if you do.
Oh my gosh this looks so good, I can’t stand it! That swirl is utter perfection!
You’re making me blush, Joan! Thank you!
You just have so many fun cheesecake flavors! This one looks perfect, especially with all that peanut butter cheesecake filling….mmm 🙂
Mmm Mmm true 🙂
Thank you so much, June!
I’ll take two please! This cheesecake is AMAZING Lyuba! Almost too pretty to eat 🙂
Awe, thank you, Trish! I wish I could just send it to you 😀