Peanut Butter and Jelly Cheesecake Recipe -
Peanut Butter and Jelly Cheesecake Recipe

Peanut Butter and Jelly Cheesecake

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"As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch springform pan Change Servings
  • PREP

    15 mins
  • COOK

    50 mins

    1 hr 5 mins


  1. Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
  2. In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
  3. Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.
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Reviews More Reviews

Most Helpful Positive Review
Oct 30, 2003

I've been looking for a peanut butter cheesecake recipe for a long time; once I found this recipe, I had to try it. I gotta say I was quite skeptical when I poured the cake mixture onto the crust. I increased oven temperature to 260°F and bake it for 1 hour after decreasing the temperature. When cooled, the cake looked perfect. I spread jelly on the top, and I became skeptical again: wouldn't it be to much? Wouldn't it "cover" the cheesecake taste? NO: this cake turned out perfect, not too nutty, not too sweet and very fresh. I'll surely make it again, keeping in mind that temperature has to be slightly increased, as well as cooking time.

Most Helpful Critical Review
Feb 03, 2006

This was ok. I was worried about the crunchy peanut butter and I did not like it at all when it was finished. I would recommend regular peanut butter. Also don't put your jelly on the entire thing. I did and turned out not to like the jelly I picked. Try different toppings.


38 Ratings

Jun 25, 2007

good, I omitted the jelly, increased the PB to 1/2 cup, added chopped up peanut butter cups and a layer of fudge to the bottom and the top.

Jan 23, 2005

So good. I used a large chocolate cookie crust instead of the graham cracker crust and it was VERY good but VERY rich. I also used seedless raspberry jam to compliment the chocolate crust and it really was quite good. The texture on this one is excellent too.

Feb 21, 2003

This was my first time making a cheesecake and everyone loved it! We topped ours with fresh fruit.

Nov 07, 2002

I made this cheesecake for Thanksgiving desert and it was a huge hit. I eliminated the jelly and drizzled hot fudge ice cream topping over it. Excellent!

Nov 07, 2002

This was a really yummy cheesecake. I made it for my daughter's birthday since she loves cheesecake and peanut butter. I would suggest cooking it for 5-10 minutes longer, though. I left off the jelly, also, but I bought chocolate whipped cream to put on top. It is really fabulous plain, though!!!

Nov 07, 2002

This is so good! I omitted the jelly because I was only interested in the PB. I added PB chips but I wouldn't recommend it, it's better without.


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  • Calories
  • 276 kcal
  • 14%
  • Carbohydrates
  • 29.1 g
  • 9%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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