Yield: 10 Servings
|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|
|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.
Recipe by: Helen Posted to MC-Recipe Digest V1 #591 by Aquasea221@...
on May 2, 1997