Indulge in Decadent PB&J Cheesecake Cake – Easy Recipe!

There’s something magical about the classic combination of peanut butter and jelly that takes me back to my childhood. I can almost hear the sound of the bread being spread and smell that sweet, nutty aroma wafting through the air—such comfort! I fondly remember coming home from school, eagerly anticipating a delicious PB&J sandwich, with that perfect balance of sweet and salty. Now, imagine transforming those memories into a luscious dessert. Enter the Peanut Butter Jelly Cheesecake Cake, a layered delight that combines the creaminess of cheesecake, the nuttiness of peanut butter, and the fruity goodness of jelly all nestled between soft, moist cakes. It’s nostalgia served on a plate, and trust me, it will be a showstopper at your next gathering!

Why You’ll Love This Recipe

• Rich, creamy cheesecake flavor layered with classic PB&J goodness.
• Perfect for any occasion, whether it’s a birthday or just a Tuesday.
• Moist cake with a delightful texture that everyone will rave about.
• Easy to customize with your favorite jelly flavors or toppings.
• A crowd-pleaser that appeals to both kids and adults alike!

Ingredients

To make this delightful Peanut Butter Jelly Cheesecake Cake, you’ll need the following ingredients:

• For the Cake:
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened (not melted!)
  • 1 cup whole milk, at room temperature
  • 4 large eggs
  • 2 tablespoons baking powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
• For the Cheesecake Layer:
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • ½ cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
• For the Jelly Layer:
  • 1 cup of your favorite jelly (grape, strawberry, or raspberry are all wonderful options)

Step-by-Step Instructions

Let’s get to baking this magnificent Peanut Butter Jelly Cheesecake Cake! Follow these simple steps for a guaranteed delicious outcome:

1. Preheat your oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
2. Make the cake batter: In a large mixing bowl, cream together the softened butter and granulated sugar until it becomes light and fluffy. This should take about 3-5 minutes. Add the eggs one by one, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.
3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Be careful not to overmix; a few lumps are okay! This will keep your cake light and fluffy.
4. Bake the cakes: Divide the batter evenly between the prepared cake pans. Smooth the tops and pop them in the oven. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
5. Cool the cakes: Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to wire racks to cool completely.
6. Prepare the cheesecake layer: While the cakes are cooling, it’s time to whip up the cheesecake layer. In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the peanut butter and vanilla, mixing until fully combined.
7. Whip the cream: In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until just combined. Be careful not to deflate the mixture; a light touch is key!
8. Assemble the cake: Once the cakes are completely cool, take one layer and place it on a serving platter. Spread a generous layer of jelly on top, then add half of the cheesecake mixture. Place the second cake layer on top, gently pressing down. Spread more jelly on top, followed by the remaining cheesecake mixture.
9. Chill your masterpiece: Cover and refrigerate the assembled cake for at least 4 hours, ideally overnight. This helps the flavors meld beautifully and allows the cheesecake to set.

Pro Tips & Variations

A little creativity goes a long way! Here are some fun twists you can try:

• Jelly Variations: Swap out the grape jelly for strawberry, raspberry, or even a homemade fruit compote for a different flavor profile.
• Nutty Crunch: Add a layer of crushed peanuts in between the cake layers for a delightful crunch.
• Chocolate Drizzle: Drizzle melted chocolate over the top for an extra indulgent treat!
• Dietary Swaps: You can use gluten-free flour for a gluten-free version, or opt for dairy-free cream cheese and peanut butter for a vegan take.

Serving Suggestions

When it comes to serving this Peanut Butter Jelly Cheesecake Cake, I like to keep things cozy and casual. Slice generous pieces and serve them with a dollop of whipped cream on top and a sprinkle of crushed peanuts or a drizzle of chocolate. You can even serve it alongside a glass of cold milk or a warm cup of coffee—the contrasts of hot and cold just make it all the more enjoyable!

Storage Tips

This cake is perfect for make-ahead dessert lovers! Here’s how to store any leftovers:

• Refrigeration: Store the cake in an airtight container in the fridge for up to 5 days. If you’ve got an interesting topping, be sure to cover it to prevent it from drying out.
• Freezing: You can freeze slices for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag. Just thaw in the fridge overnight before serving!
• Reheating: While this dessert is best enjoyed cold, if you love a warm slice, pop it in the microwave for 15-20 seconds. Just warm enough to bring out all the flavors!

FAQs

Can I use a different type of nut butter?

Absolutely! Feel free to swap out peanut butter for almond butter or sunflower seed butter for a nut-free option. Each will give the cake its own unique twist!

How do I know when the cakes are done baking?

The best test is to insert a toothpick into the center of the cakes. If it comes out clean (or with just a few moist crumbs), they’re ready to come out of the oven. Additionally, they should spring back lightly when touched.

What if I can’t find jelly?

No jelly? No problem! You can use fruit preserves, fruit curds, or even a simple homemade fruit sauce. Just aim for something with a similar sweetness and flavor profile to your favorite jelly.

Can I make this as a single-layer cake?

You sure can! If you’re looking for something simpler, you can bake just one layer, spread jelly and cheesecake topping right on top of it, and enjoy it as a stunning single-layer cake!

What’s the best way to slice the cake without it falling apart?

For clean slices, use a hot knife! Run a knife under hot water, then dry it off before making your cut. The warmth will help glide through the layers without risking a messy situation.

Conclusion

And there you have it! A delightful Peanut Butter Jelly Cheesecake Cake that’s sure to bring a smile to anyone’s face. I truly hope you enjoy making and devouring this cake as much as I do. It’s a beautiful blend of nostalgia and flavor that’s perfect for any occasion. If you give this recipe a try, drop a comment below and let me know how yours turned out! Happy baking, friends!

Indulge in Decadent PB&J Cheesecake Cake – Easy Recipe!

---

• Author: antaki
• Total Time: 4 hours 30 minutes
• Yield: 12 servings 1x

Print Recipe

Pin Recipe

Description

Savor a luscious PB&J cheesecake cake, featuring a scrumptious layered dessert that combines your favorite flavors in every bite! Perfect for any occasion!

---

Ingredients

Scale 1x2x3x

2 cups all-purpose flour

2 cups granulated sugar

1 cup unsalted butter, softened

1 cup whole milk, at room temperature

4 large eggs

2 tablespoons baking powder

1 teaspoon vanilla extract

½ teaspoon salt

16 oz cream cheese, softened

1 cup powdered sugar

½ cup creamy peanut butter

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup of your favorite jelly

---

Instructions

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one by one, incorporating each fully before adding the next, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture. Avoid overmixing; a few lumps are okay.

Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.

Once baked, let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

While the cakes cool, prepare the cheesecake layer by beating the softened cream cheese and powdered sugar until smooth. Add the peanut butter and vanilla, mixing until fully combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter mixture until just combined.

Assemble the cake by placing one layer on a serving platter. Spread jelly on top, add half of the cheesecake mixture, then top with the second cake layer. Spread more jelly and top with the remaining cheesecake mixture.

Cover and refrigerate for at least 4 hours, preferably overnight.

Notes

A delightful Peanut Butter Jelly Cheesecake Cake that combines the creaminess of cheesecake, the nuttiness of peanut butter, and the fruity goodness of jelly all nestled between soft, moist cakes.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Serving Size: 12 servings
• Calories: 350
• Sugar: 23g
• Fat: 20g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 6g

Keywords: Peanut Butter, Jelly, Cheesecake, Cake, Dessert Recipe, Layered Dessert