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Slice of peanut butter and jelly cheesecake on a white plate with fork. Rest of cheesecake in background.

Peanut Butter And Jelly Cheesecake Recipe

If you are someone that just loves the taste of a PB&J sandwich, I have a cheesecake you will love. It is a peanut butter and jelly cheesecake recipe! Grab a glass of milk and try not to eat the whole thing.
Prep Time 8 mins
Cook Time 1 hr 40 mins
Total Time 1 hr 48 mins
Course Dessert
Cuisine American
Servings 8



  • 1 pk Graham Crackers that is 9 whole sheets of cracker
  • 1/2 Stick Butter melted

Cheesecake Batter:

  • 16 oz Cream Cheese room temp
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Sour Cream
  • 2 Cups Splenda or sugar
  • 1/4 Cup Peanut Butter Chips
  • 1/4 Cup Jelly used grape
  • 2 Large Eggs
  • 1 Tbsp Vanilla

Jelly Topping:

  • 1/3 Cup Jelly used grape
  • 1/2 Tsp Gelatin not flavored
  • 3 Tbsp Water


  • Preheat the oven to 325 degrees.
  • Crush your graham crackers in a food processor. Then add melted butter and mix until fully blended.
  • Pack the crumb mixture into the bottom of a well-greased cheesecake pan. Set aside.
  • Add cream cheese, peanut butter, sour cream, and vanilla to the food processor and blend together until smooth.
  • Add eggs and blend again. Add in the sugar and give it another mix.
  • Pour half the mixture over the crust in the pan. Add 1/4 jelly on top of that mixture making sure to space them out.
  • Sprinkle the peanut butter chips around with the jelly. Then pour the rest of the cheesecake mixture over the jelly and chips. Smooth slightly.
  • Wrap the bottom of the cheesecake pan in foil and place inside another pan and fill the 2nd pan with water about 1/4 inch below the top of the foil. You do not want the water to go over the foil.
  • Place in center of the oven and bake for 1 hour and 10 minutes. Then turn off the oven and leave the cheesecake inside with the door closed for another 30 minutes.
  • Remove cheesecake from oven place on counter to cool (about 30 minutes).

Making Jelly Topping:

  • Mix the rest of jelly, water, and gelatin in small pot over medium to high heat. Bring to a boil and hold boil for 1-2 minutes making sure to stir frequently.
  • Allow to cool for five minutes, then pout over the top of the cheesecake. Some will run down the sides and that is ok.
  • When pan is cool enough to touch, you can move to the fridge to chill the rest of the way.
  • When it is fully chilled, remove from pan, slice and serve.
Keyword cheesecake, peanut butter, jelly, oven baked