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PB&J Cheesecake Recipe | ZoëBakes | Photo by Zoë François

Peanut Butter & Jelly Cheesecake with Poured Ganache

This peanut butter and jelly cheesecake has all the fond memories of those childhood sandwiches, but it's way more decadent and sophisticated.



  • 20 whole Oreos
  • 3 tbsp butter melted
  • 2 tbsp sugar
  • Pinch salt


  • 2 1/2 lbs cream cheese room temperature
  • 1 1/2 cups sugar
  • 3/4 cup sour cream
  • 5 eggs
  • 2 egg yolks
  • 1/2 tsp salt
  • 1 tsp vanilla make homemade vanilla
  • 3/4 cup creamy peanut butter
  • 1/2 cup jelly if you are using one that is pale, you may consider a drop of food coloring to perk up the color


  • 2 cups heavy cream
  • 2 tbsp unsalted butter
  • 1 lb semisweet or bittersweet chocolate finely chopped


Make the Cheesecake

  • Preheat the oven to 325°F.
  • In a food processor pulverize the Oreos, butter, sugar and salt. Pour into the pan and pat flat with your finger tips, bringing the Oreo crumbs up the sides slightly. Bake the crust for about 10 minutes or until set.
  • In a stand mixer, fitted with the Beater Blade, mix the cream cheese on low speed, scraping down the sides to make sure it is all smooth. Add the sugar and sour cream. Add the eggs one at a time, mixing well after each. Add the salt and vanilla.
  • Split the batter into two bowls. Add the peanut butter to one bowl and add the jelly to the second. Place the pan on a baking sheet. Spread the peanut butter batter over the oreo crust, smoothing out the top. Very carefully add the jelly batter over the peanut butter batter.
  • Place the cheesecake in the center of the oven. Place a second baking sheet on a lower shelf and fill it with water. The water will create steam in the oven and prevent the cheese cake from developing a hard crust. Bake for about 60 minutes or until set in the center. The top will souffle slightly. Allow the cheesecake to cool to room temperature, then refrigerate until thoroughly chilled, at least 4 hours. After one hour in the refrigerate, loosely cover with plastic.
  • Carefully run a thin bladed knife around the edge of the pan. Pull out the pin. Unmold the cake from the pan.

Make the Ganache

  • In a saucepan, bring the cream to a simmer. Remove from the heat and add the chopped chocolate and butter. Allow to sit for 2 minutes, then stir gently, until totally smooth.

Pour the Ganache

  • Place the cheesecake on a cooling rack that is sitting above a baking sheet, lined with parchment. This will catch the excess ganache.
  • This video shows you how to make the ganache, pour it over a cake and decorate the sides. Let the cake sit on the rack until the ganache has set up, about 45 minutes.
  • Use a thin Bread Knife, dipped in a pitcher of hot water to cut the cake. When you cut into it, the peanut butter and jelly layers will reveal themselves.