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Peanut Butter and Jelly Swirl Cheesecake

Peanut Butter and Jelly Swirl Cheesecake You’ll Crave!

Enjoy a nostalgic Peanut Butter and Jelly Swirl Cheesecake that balances rich flavors and creamy textures, perfect for gatherings.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Chilling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Cracker Crumbs Adds structure and crunch; substitute with gluten-free crumbs if needed.
  • 6 tablespoons Unsalted Butter, melted Binds the crumbs together; margarine works for a dairy-free option.
For the Cheesecake Filling
  • 24 ounces Cream Cheese, softened Provides rich, creamy texture.
  • 1 cup Creamy Peanut Butter, no-stir Delivers rich flavor.
  • 3/4 cup Granulated Sugar Sweetens the filling.
  • 1 teaspoon Vanilla Extract Enhances flavor.
  • 3 large Eggs Gives structure.
  • 1/2 cup Sour Cream Adds tang and creaminess; Greek yogurt can stand in.
For the Swirls
  • 1/3 cup Jam or Preserves Raspberry or strawberry recommended; feel free to experiment with grape or blackberry.

Equipment

  • 9-inch springform pan
  • Medium Bowl
  • large mixing bowl
  • Electric Mixer
  • Spatula
  • knife or skewer
  • Baking dish
  • scales
  • foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
  2. Combine graham cracker crumbs with melted unsalted butter in a medium bowl; press firmly into the bottom of the pan.
  3. Bake the crust for 10 minutes and let cool completely.
  4. Beat cream cheese and sugar in a large bowl until smooth; gradually add peanut butter and vanilla, mixing until fluffy.
  5. Add eggs one at a time, mixing on low speed; gently fold in sour cream.
  6. Pour the peanut butter filling into the cooled crust; drop spoonfuls of jam and swirl with a knife.
  7. Place the springform pan in a larger baking dish filled with hot water and bake for 55 to 65 minutes.
  8. Turn off the oven and crack open the door; let the cheesecake cool for 1 hour.
  9. Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
  10. Remove from the pan, add decorations if desired, slice, and serve.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 29gSaturated Fat: 12gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Using a water bath prevents cracking; allow for gradual cooling to maintain texture.

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