Peanut Butter and Jelly Cheesecake

Peanut Butter and Jelly Cheesecake

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

1 h 5 m servings 276 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 35
  1. 39 Ratings

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Most helpful positive review

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 crus...

Most helpful critical review

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 ...

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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 crus...

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 ...

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.

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...

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

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!

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 ...

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.

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 b...

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