Reviewed: Nov. 30, 2009

So so...I was hoping for more of a peanut butter flavor, but all you can taste is the jam.

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Reviewed: Aug. 18, 2009

I make this all the time for potlucks and such, and it's always a big hit. I usually skip the jelly and dress it up with chocolate. Last time I used chopped up peanut butter cups and mini chocolate chips and chocolate syrup. It looked fantastic. I also like to substitute a chocolate crust. Be forewarned, the cheesecake takes 30-40 minutes longer to bake than called for, but doesn't crack at all.

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Shelby

Cooking Level: Intermediate

Home Town: Coral Springs, Florida, USA

Living In: Lawrence, Kansas, USA

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Reviewed: Feb. 23, 2009

Very good, though I did increase the peanut butter and the cooking time. I used pureed Supreme Strawberry Topping from this site for the 'jelly' and sprinkled with chopped peanuts and peanut butter chips. Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Jan. 23, 2009

Excellent. I used creamy peanut butter, but otherwise followed the recipe. Also left it in the oven for an extra 15 minutes.

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Mar. 30, 2008

2 tbls butter for the crust is not enough. I used 4. I also decreased the sugar by a tbls and added a dash of cocoa powder and cinnamon. While it baked I mixed up the cake. Make sure your ingredients are at room temp. I decreased the sugar to 3/4 cup because I didn't want it super rich and added a dash of vanilla. Baked it at 325 as written then decreased temp to 260 for 45 minutes more. Oh, and I also placed a pan of boiling water on the rack under the cake to keep it creamy, also so it wouldn't crack. Works perfectly every time and easier than a water bath! If the cake is set but still a bit jiggly in the middle it's done. Took it out, let it cool, then topped it with jelly and that took it to the FANTASTIC level. Recommend heating the jam in the micro for a second so it will spread. Do not skip the jam, it's what makes this recipe. HIGHLY RECOMMEND.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Jan. 21, 2008

Ingredients were added exactly as recipe instructed. I followed the advice of another reviewer and decreased temp to 260 and left it at that temp for 50 minutes, cooled for one hour and then refrigerated over night. The cheesecake was runny. I had to put it back in the oven in the morning for another hour. Additionally, I would advise using creamy PB instead of crunchy for a better texture. The randomness of a crunch made the peanuts seem out of place. I have made many different cheesecake recipes and this was the worst so far. Nice idea, just didn't work.

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quiet_place

Cooking Level: Intermediate

Home Town: Bristol, Tennessee, USA

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Reviewed: Aug. 15, 2007

Delicious. I took the advice of the other reviewers and topped half of the cake with chocolate. Both the jam and the chocolate tasted fantastic. I would definately make it again.

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JESSTAGG

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Reviewed: 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.

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Feb. 14, 2007

Oh my goodness! This is so yummy, rich, and...just perfect! I did leave it in the oven for about 10 minutes longer with the oven turned off. My oven is old and I usually have to adjust bake times. Anyhow, this was the first time I attempted to make a cheesecake, and I must say, it came out perfect. I will definately make this one again.

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Ranessa

Cooking Level: Beginning

Home Town: Stockton, California, USA

Living In: Reno, Nevada, USA

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Reviewed: Jun. 18, 2006

This was a great cheesecake recipe. I used smooth peanut butter and didn't top the whole cake. I put chocolate topping on mine and used raspberry jam on other slices. The chocolate was great! I also had to bake the cake a little longer than written. Thanks for sharing!

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DAPEARCES

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Jacksonville, North Carolina, USA

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Reviewed: Mar. 19, 2006

Very strong taste for only 1/3 c. peanut butter! A dense cheesecake that I needed to bake for about 15 minutes longer than stated in the instructions. Would make again, but not for a special occasion of any sort.

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KimberlyKay

Cooking Level: Expert

Home Town: Orange City, Iowa, USA

Living In: Des Moines, Iowa, USA

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Reviewed: Feb. 3, 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.

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reneeg

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Reviewed: Aug. 4, 2005

Thank you for the recipe. I made this recipe for Open Class for the county fair and I got a third place. I was quick and easy to do. I did put crushed up peanuts in the filling with the peanut butter. Also had to bake it longer than 1hr. I am going to make it for an Officers Call. Thank you again..... Debbi

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DEBBI BORSICK

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Reviewed: Mar. 29, 2005

I made this cheescake for my parents anniversary and they loved it. My mom was on her diet plan and after taking one bite she said "Forget the diet plan for today!!!" lol. This was definitely delicious, and best part is that the cheesecake look excatly like the on in the picture!!! Thank you Michelle for sharing this recipe.

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pink-loves-orange

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Reviewed: 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.

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EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Mar. 29, 2004

This was great. It was so easy to make (especially for a cheesecake)and my whole family loved it. Did have to bake it about 20 minutes longer, but then it was fine.

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TACZYZ

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Aug. 15, 2003

my daughter entered this cake in the Smuckers' Creations with Jams and Jellies at the 2003 Iowa State Fair - she took 2nd place! she was up against an assortment of desserts - unfortunately we didn't get to taste it - the volunteer staff snagged it! thank you for the recipe

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SALLYRAE

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Reviewed: Jun. 1, 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.

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IVANDIEPART

Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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Reviewed: Apr. 17, 2003

THIS WAS GREAT! I ADDED MAYHAW JELLY TO MINE SINCE I AM FROM LOUISIANA, AND THE CUSTOMERS LOVED IT! I HAD TO BAKE AN ADDITIONAL 12 MINUTES, BUT THAT DOESN'T REALLY MATTER SINCE MOST ALL OVENS DIFFER. THANKS! :-))))) A+++++

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REBEKAH39

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Reviewed: Feb. 23, 2003

This recipe just didn't turn out right. I was skeptical about it, and my hunch proved correct. I had to bake it a lot longer than the recipe required, even though I used an oven thermometer to make sure the temperature was correct. It came out gooey in the middle and I had to cook it for maybe 30-40 minutes longer than stated. Once I did that, it was okay.

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DANDK1997

Cooking Level: Expert

Home Town: Owego, New York, USA

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Peanut Butter and Jelly Cheesecake

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