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Peanut Butter and Jelly Cheesecake Recipe

Peanut Butter & Jelly Cheesecake – Creamy, Swirled & Pure Nostalgia!
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A deliciously indulgent Peanut Butter and Jelly Cheesecake that combines the rich flavors of creamy peanut butter and sweet grape jelly, all on a crust made from Nutter Butter cookies.

Ingredients

Scale
  • Crust:
    • 24 Nutter Butter cookies (crushed into crumbs)
    • 6 tablespoons unsalted butter (melted)
    • 10–12 whole Nutter Butter cookies (for the edge)
  • Filling:
    • 3 (8 oz) blocks cream cheese (room temperature)
    • 1 1/2 cups powdered sugar
    • 1 teaspoon vanilla extract
    • 30 oz creamy peanut butter
    • 16 oz whipped topping (Cool Whip)
  • Topping:
    • 3/4 cup grape jelly (divided)

Instructions

  1. Line a 9” springform pan with parchment paper. Mix the crushed Nutter Butters with melted butter until evenly combined. Press the mixture into the bottom of the pan to form the crust. Stand whole Nutter Butters vertically around the edge of the pan.
  2. Spread about 1/4 cup of the grape jelly in a thin layer over the bottom crust. Set aside.
  3. Using a handheld mixer, beat the cream cheese in a large bowl until smooth and fluffy. Add the powdered sugar and vanilla extract, then mix until fully incorporated.
  4. Add the peanut butter to the cream cheese mixture and beat until smooth and creamy. Scrape down the sides of the bowl as needed to ensure everything is mixed evenly.
  5. Gently fold in the whipped topping using a rubber spatula, careful not to deflate the mixture. Once well combined, pour the filling over the jelly layer in the pan and smooth the top with a spatula.
  6. Spread the remaining grape jelly on top of the cream cheese layer. If the jelly is too thick to spread quickly, microwave it for 10-15 seconds to loosen it.
  7. Cover the pan tightly with plastic wrap or aluminum foil and refrigerate for at least 4 hours or overnight for best results.
  8. Once set, carefully remove the springform pan. Slice into pieces and serve chilled. Enjoy!

Notes

  • Cover leftover cheesecake tightly and store it in the refrigerator for up to 4 days.
  • You can freeze the cheesecake (without jelly on top) by wrapping it securely in plastic wrap and foil for up to 2 months. Thaw it in the fridge overnight, then add the jelly topping before serving.
  • For added crunch, fold chopped peanuts or mini chocolate chips into the filling before pouring it into the crust.
  • You can swap creamy peanut butter for crunchy, but the texture will change slightly. If you prefer, use strawberry or raspberry jelly.
  • Chilling overnight is highly recommended. It helps the flavors meld and gives a firmer texture for easier slicing.
  • If Cool Whip isn’t available, use homemade whipped cream by whipping 2 cups of heavy cream with four tablespoons of powdered sugar to stiff peaks.
  • Run your knife under hot water for clean slices, wipe it dry, and cut. Repeat between slices.

Nutrition

Find it online: https://www.spiritsdrink.com/peanut-butter-jelly-cheesecake-recipe/