Peanut Butter and Jelly Cheesecake Recipe
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Peanut Butter and Jelly Cheesecake

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

Rating: This weblink has been rated 26 times with an average star rating of 4.5 Read Reviews (23)

Rate/Review | 888 people have saved this

What to Drink?

Wine Sparkling wine
Hot Non-Alcoholic Coffee
Prep Time:
15 Min
Cook Time:
50 Min
Ready In:
1 Hr 5 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch springform pan
 

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
  • 1/3 cup crunchy peanut butter
  • 3 tablespoons all-purpose flour
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup any flavor fruit jam

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 276 | Total Fat: 15.9g | Cholesterol: 88mg

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 view all reviews »

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 3, 2006 by reneeg 
This was ok. I was worried about the crunchy peanut butter and I did not like it at all when... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2003 by IVANDIEPART 
I've been looking for a peanut butter cheesecake recipe for a long time; once I found this... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 25, 2007 by MyVintageMommy 
good, I omitted the jelly, increased the PB to 1/2 cup, added chopped up peanut butter cups... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2005 by EMERALDCITYJEWEL 
So good. I used a large chocolate cookie crust instead of the graham cracker crust and it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 21, 2003 by Gail 
This was my first time making a cheesecake and everyone loved it! We topped ours with fresh... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2002 by BBRUNNER 
This was a really yummy cheesecake. I made it for my daughter's birthday since she loves... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2002 by DOCTORX 
I made this cheesecake for Thanksgiving desert and it was a huge hit. I eliminated the jelly... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2002 by LIZERDBITS 
This is so good! I omitted the jelly because I was only interested in the PB. I added PB... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 29, 2004 by TACZYZ 
This was great. It was so easy to make (especially for a cheesecake)and my whole family loved... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 15, 2003 by SALLYRAE 
my daughter entered this cake in the Smuckers' Creations with Jams and Jellies at the 2003... MORE

 
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