Peanut butter cheesecake

Yield: 10 Servings

Measure Ingredient
1 cup Graham cracker crumbs, 44wafers
3 tablespoons Sugar, plus
1 cup Sugar, divided
3 tablespoons Margarine, melted
2 packs Cream cheese, room temperature, 8oz each
½ cup Peanut butter
3 tablespoons Flour
4 Eggs
½ cup Milk
½ cup Grape jelly

To make crust; Preheat oven to 350 degrees. Mix crumbs, 3 tablespoons sugar and margarine in bowl. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven but maintain oven temperature.

To make filling; Beat cream cheese, remaining 1 cup sugar, peanut butter and flour at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in milk; pour into crust.

Bake in preheated oven 55 minutes. Remove from oven and cool a few minutes.

Loosen cake from rim of pan, but cool completely before removing rim of pan.

Stir jelly until smooth; drizzle over cheesecake in lattice design.

Refrigerate. t

Recipe by: Helen Posted to MC-Recipe Digest V1 #591 by Aquasea221@...

on May 2, 1997

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