Ultimate Peanut Butter and Jelly Cheesecake 

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A nutter butter crust is filled with peanut butter cheesecake, and topped with peanut butter chip ganache, more strawberry jam, peanut butter frosting, and nuts + berries in this Ultimate Peanut Butter and Jelly Cheesecake.

Few flavor combinations spark childhood nostalgia quite like peanut butter and jelly. It’s the perfect balance of sweet, salty, creamy, and fruity. Now, imagine taking that beloved duo and transforming it into the most decadent cheesecake imaginable. The Ultimate Peanut Butter and Jelly Cheesecake layers a Nutter Butter cookie crust, rich peanut butter cheesecake, silky peanut butter ganache, homemade strawberry jam, and a decadent peanut butter frosting. Every bite delivers the essence of a PB&J sandwich—only in a creamy, indulgent, and sophisticated dessert form.

Whether you’re a peanut butter fanatic or just looking to wow guests at your next gathering, this cheesecake is the perfect choice. Let’s dive into the recipe, along with best practices, frequently asked questions, and dietary substitution options to suit your needs.

Ultimate Peanut Butter and Jelly Cheesecake Recipe

Ingredients

The Nutter Butter Crust:

• 1 ¾ cups Nutter Butter cookies, crushed and fillings removed (about 180g)
• 2 tablespoons granulated sugar (25g)
• ½ cup salted butter, melted (113g)

The Peanut Butter Cheesecake:

• 32 ounces cream cheese, softened (900g)
• 2 cups granulated sugar (400g)
• ⅔ cup Adam’s creamy unsweetened peanut butter (160g)
• ½ cup sour cream, room temperature (120g)
• 2 tablespoons pure vanilla bean paste or extract (30ml)
• 3 large eggs + 1 large egg yolk, room temperature

The Strawberry Jam:

• 30 medium-sized strawberries, stems cut off (about 2 heaping cups, 450g)
• ½ cup granulated sugar (100g)
• 2 tablespoons cornstarch (15g)
• 2 tablespoons fresh-squeezed lemon juice (30ml)

The Peanut Butter Chip Ganache:

• ½ cup peanut butter chips (90g)
• ¼ cup heavy cream (60ml)

The Peanut Butter Frosting:

• ½ cup salted butter (113g)
• 1 cup powdered sugar (120g)
• 2 tablespoons Adam’s creamy unsweetened peanut butter (32g)
• Splash of heavy cream, to thin to desired consistency (about 1-2 teaspoons or 5-10ml)

Instructions

1. Prepare the Crust:

1. Line the bottom of an 8-inch (20cm) springform pan with parchment paper and wrap the outside with heavy-duty aluminum foil to prevent leaks.
2. In a medium bowl, combine the crushed Nutter Butter cookies and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly coated.
3. Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.

2. Make the Peanut Butter Cheesecake Filling:

1. Preheat your oven to 300°F (150°C). Place a shallow pan filled with hot water on the lower rack to create a water bath.
2. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
3. Add the granulated sugar and mix until fully incorporated.
4. Mix in the peanut butter, sour cream, and vanilla bean paste (or extract) until smooth.
5. Add the eggs and egg yolk, one at a time, mixing on low speed until just combined. Do not overmix.
6. Pour the cheesecake batter over the crust and smooth the top.
7. YOU CAN ALSO MAKE THE JAM FIRST AND SWIRL SOME INTO THE BATTER, BUT THIS IS OPTIONAL.

3. Bake the Cheesecake:

1. Bake in the preheated oven for 1 hour.
2. After 1 hour, turn off the oven and leave the cheesecake inside with the door closed for another hour.
3. Remove the cheesecake from the oven and let it cool slightly while you prepare the ganache.

4. Make the Peanut Butter Chip Ganache:

1. In a microwave-safe bowl, heat the heavy cream until warm but not boiling.
2. Add the peanut butter chips and let sit for 1 minute.
3. Stir until smooth, then pour the ganache over the slightly cooled cheesecake, spreading it evenly.
4. Let the cheesecake cool to room temperature, then refrigerate for at least 6 hours or overnight.

5. Make the Strawberry Jam:

1. In a medium saucepan, combine the strawberries, granulated sugar, cornstarch, and lemon juice over medium heat.
2. Cook, stirring frequently, until the strawberries break down and the mixture thickens (about 10-15 minutes).
3. Remove from heat and let cool. Set aside 2 tablespoons of the jam for the whipped cream.
4. Once the cheesecake is fully chilled, spread the jam evenly over the set ganache layer.

6. Make the Peanut Butter Frosting:

1. In a mixing bowl, beat the softened butter until smooth and creamy.
2. Add the powdered sugar and peanut butter, then mix until fully combined.
3. Add a small splash of heavy cream and continue mixing until the frosting reaches a smooth, spreadable consistency.

7. Decorate & Serve:

1. Pipe the peanut butter frosting in swirls over the top of the cheesecake.
2. Garnish with fresh strawberries and crushed peanuts.
3. Slice and enjoy!

Best Practices for the Perfect Cheesecake

• Use room-temperature ingredients – This ensures a smooth batter without lumps.
• Don’t overmix the batter – Overmixing can incorporate too much air, leading to cracks.
• Use a water bath – This helps prevent cracks and ensures a creamy texture.
• Cool gradually – Letting the cheesecake cool in the oven prevents sudden temperature changes that cause cracking.

Frequently Asked Questions

1. Can I use a different type of peanut butter?
Yes, but stick to a creamy, unsweetened variety for the best texture. Natural peanut butter with oil separation may affect consistency.

2. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better when made a day ahead since it allows the flavors to meld.

3. What if I don’t have Nutter Butter cookies?
You can substitute graham crackers or peanut butter sandwich cookies with the filling removed.

4. Can I freeze this cheesecake?
Yes! Wrap the cheesecake tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Dietary Substitutions

Gluten-Free Option:

• Swap the Nutter Butter crust with a gluten-free graham cracker crust or gluten-free peanut butter cookies.

Dairy-Free Option:

• Use dairy-free cream cheese, dairy-free heavy cream, plant based stick butter. Adam’s Peanut Butter is dairy-free.

Conclusion

This Ultimate Peanut Butter and Jelly Cheesecake is the perfect blend of nostalgia and indulgence, bringing the flavors of a childhood favorite into a rich, creamy dessert. Whether you make it for a special occasion or just because, this cheesecake is sure to be a showstopper. Enjoy the sweet, salty, and fruity combination that makes PB&J a timeless treat—only now, in cheesecake form!

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XO,

Heather

PS: Try my Classic New York Cheesecake for a truly spectacular cheesecake that you can dress up with any toppings that you choose!