Recipe by Michelle
"As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top."
Watch video tips and tricks
graham cracker crumbs
2 (8 ounce) packages
cream cheese, softened
crunchy peanut butter
any flavor fruit jam
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.
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.
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 really was quite good. The texture on this one is excellent too.
This was my first time making a cheesecake and everyone loved it! We topped ours with fresh fruit.
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!!!
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 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.
* Percent Daily Values are based on a 2,000 calorie diet.
Peanut Butter and Jelly Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 143
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
It’s Texas sheet cake with a peanut butter twist.
See how to make the famous peanut butter pie created by Serendipity 3.
These 5-star cookies have big peanutty taste and zero gluten.