Peanut butter and jelly cheesecake

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

Similar recipes