Go Back
Print Recipe

Ultimate Peanut Butter and Jelly Cheesecake

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.
Course: Dessert, Holiday, Snack
Cuisine: American
Keyword: 8-inch cheesecake, baked cheesecake, butter cookie crust, cheesecake, homemade cheesecake, jam, nutter butters, peanut butter, peanut butter and jelly, peanut butter and jelly cheesecake, specialty cheesecake, strawberries, strawberry jam
Servings: 8

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:

  • 15 Medium-Sized Strawberries, stems cut off (about 2 heaping cups, 225g)
  • ¼ Cup Granulated Sugar (50g)
  • 1 Tablespoon Cornstarch (7.5g)
  • 1 Tablespoon Fresh-Squeezed Lemon Juice (15ml)

The Peanut Butter Chip Ganache:

  • ¾ Cup Peanut Butter Chips (135g)
  • ¼ Cup Heavy Cream (60ml)

Peanut Butter Frosting:

  • ½ Cup Salted Butter, softened (113g)
  • 1 Cup Powdered Sugar, sifted (120g)
  • 2 Tablespoons Adam’s Creamy Unsweetened Peanut Butter (32g)
  • Splash of Heavy Cream, (about 1-2 teaspoons or 5-10ml)

Instructions

  • Prepare the Crust:
    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.
    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.
    Press the mixture firmly into the bottom of the prepared pan to form an even crust. Set aside.
  • Make the Peanut Butter Cheesecake Filling:
    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.
    In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
    Add the granulated sugar and mix until fully incorporated.
    Mix in the peanut butter, sour cream, and vanilla bean paste (or extract) until smooth.Add the eggs and egg yolk, one at a time, mixing on low speed until just combined. Do not overmix.
    Pour the cheesecake batter over the crust and smooth the top.
    YOU CAN ALSO MAKE THE JAM FIRST AND SWIRL SOME INTO THE BATTER, BUT THIS IS OPTIONAL.
  • Bake the Cheesecake:
    Bake in the preheated oven for 1 hour.
    After 1 hour, turn off the oven and leave the cheesecake inside with the door closed for another hour.
    Remove the cheesecake from the oven and let it cool slightly while you prepare the ganache.
  • Make the Peanut Butter Chip Ganache:
    In a microwave-safe bowl, heat the heavy cream until warm but not boiling.
    Add the peanut butter chips and let sit for 1 minute.Stir until smooth, then pour the ganache over the slightly cooled cheesecake, spreading it evenly.
    Let the cheesecake cool to room temperature, then refrigerate for at least 6 hours or overnight.
  • Make the Strawberry Jam:
    In a medium saucepan, combine the strawberries, granulated sugar, cornstarch, and lemon juice over medium heat.
    Cook, stirring frequently, until the strawberries break down and the mixture thickens (about 10-15 minutes).
    Remove from heat and let cool. Set aside 2 tablespoons of the jam for the whipped cream.
    Once the cheesecake is fully chilled, spread the jam evenly over the set ganache layer.
  •  Make the Peanut Butter Frosting:
    In a mixing bowl, beat the softened butter until smooth and creamy.
    Add the powdered sugar and peanut butter, then mix until fully combined.
    Add a small splash of heavy cream and continue mixing until the frosting reaches a smooth, spreadable consistency.
  • Decorate & Serve:
    Pipe the peanut butter frosting in swirls over the top of the cheesecake.
    Garnish with fresh strawberries and crushed peanuts.Slice and enjoy!

Notes

See blog for:
Dietary substitutions for dairy and gluten 
FAQ's (frequently asked questions) 
METRIC MEASUREMENTS ARE GENERATED VIA AN ONLINE CONVERTER. 
ONLY THE AMERICAN MEASUREMENTS HAVE BEEN TESTED.