Yield: 1 servings
Measure | Ingredient |
---|---|
1 cup | Graham cracker crumbs |
3 tablespoons | Sugar |
2 tablespoons | Margerine |
Combine crumbs, sugar and margerine; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.
2 8-ounce packages cream cheese, softened 1 cup sugar
½ cup chunk style peanut butter 3 tbs flour
4 eggs
½ cup milk
½ cup grape jelly
Combine cream cheese, sugar, peanut butter, and flour, mixing at medium speed on electric mixer until well blended. Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Stir jelly until smooth; drizzle over cheesecake in lattice design. Chill.
10 to 12 servings
Variation Substitute 1 cup old fashioned or quick oats, uncooked, ¼ cup chopped peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and sugar in crust.
{I have made this without the jelly, and also with strawberry jelly.
The jelly is more a matter of presentation, so it's up to you.} TO ALL Submitted By STEVEN PAGE SUBJ CHEESE CAKES On 11-13-95