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Peanut Butter and Jelly Cheesecake

Peanut Butter and Jelly Cheesecake

DeShawn Mitchell
A nostalgic dessert combining creamy peanut butter and jelly flavors in a rich cheesecake, perfect for gatherings or a sweet indulgence.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling time 4 hours
Total Time 5 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 450 kcal

Ingredients
  

Crust

  • 1.5 cups Nutter Butter cookies, crushed
  • 0.25 cup Butter, melted

Filling

  • 24 oz Cream cheese, full-fat, room temperature
  • 0.75 cup Peanut butter, creamy Not natural, warmed slightly
  • 0.5 cup Powdered sugar
  • 0.5 cup Jelly (grape or strawberry) Choose your favorite flavor

Instructions
 

Prepare the Crust

  • Crush Nutter Butter cookies and mix with melted butter. Press firmly into the bottom of a springform pan. Chill in the freezer for 15-20 minutes.

Mix the Filling

  • In a large bowl, beat cream cheese, peanut butter, and powdered sugar until smooth and creamy using a hand or stand mixer.

Layer the Cheesecake

  • Spread a layer of jelly over the chilled crust. Pour half of the cheesecake filling over the jelly. Add another layer of jelly, then top with the remaining filling. Swirl jelly slightly for a marbled effect.

Bake and Chill

  • Bake in a water bath at 325°F for 60 minutes. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Refrigerate for at least 4 hours, preferably overnight.

Notes

  • Use full-fat cream cheese for best texture.
  • Warm peanut butter slightly to avoid lumps.
  • Choose a jelly flavor that complements peanut butter.
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