As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.
| Prep Time: | 15m |
| Cook Time: | 50m |
| Ready in: | 1h 5m |
| Yield: | 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 | |
- 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 Information Servings Per Recipe: 16 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 277 cal | Total Fat: | 15.9 g | Cholesterol: | 88 mg | |||
| Sodium: | 177 mg | Carbohydrates: | 29.1 g | Fiber: | 0.6 g | |||
| Protein: | 5.8 g | |||||||
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