Peanut Butter and Jelly Cheesecake recipe

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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
⅓ cup crunchy peanut butter
3 tablespoons all-purpose flour
4 eggs
½ cup milk
½ cup any flavor fruit jam

Nutrition Info

276.3 calories
carbohydrate: 29.1 g
cholesterol: 81.7 mg
fat: 15.9 g
fiber: 0.6 g
protein: 5.9 g
saturatedFat: 8.2 g
servingSize: -
sodium: 173.4 mg
sugar: 22.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

1 - 9 inch springform pan

Recipe Note

As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.

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