As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.
Original recipe makes 1 – 9 inch springform pan
Ingredients
1 cup graham cracker crumbs
3 tablespoons white sugar
2 tablespoons melted butter
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1/3 cup crunchy peanut butter
3 tablespoons all-purpose flour
4 eggs
1/2 cup milk
1/2 cup any flavor fruit jam
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PREP
15 mins
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COOK
50 mins
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READY IN
1 hr 5 mins
Directions
- Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
- Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.
Nutrition
Calories: 276 kcal
Carbohydrates: 29.1 g
Cholesterol: 88 mg
Fat: 15.9 g
Fiber: 0.6 g
Protein: 5.9 g
Sodium: 173 mg