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Peanut Butter and Jelly Cheesecake

1 review
Test Kitchen Approved
Total Time

Prep: 35 min. + cooling Bake: 1-1/4 hours + chilling

Makes

16 servings

Updated: Nov. 08, 2023
I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves—it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. —Melinda Buchman, Rock Hill, New York
Peanut Butter and Jelly Cheesecake
Peanut Butter and Jelly Cheesecake Recipe photo by Taste of Home
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Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 6 tablespoons butter, melted
  • 1 teaspoon cinnamon sugar
  • 1 jar (16.3 ounces) creamy peanut butter
  • 2 tablespoons 2% milk
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs, room temperature, lightly beaten
  • 1-1/2 cups seedless raspberry preserves
  • 1 tablespoon lemon juice

Directions

  1. Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°.
  2. In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.
  3. Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

Nutrition Facts

1 piece: 541 calories, 36g fat (15g saturated fat), 101mg cholesterol, 338mg sodium, 49g carbohydrate (40g sugars, 2g fiber), 11g protein.