Reviewed: Mar. 25, 2012

I only give this four stars because with jelly was weird. Pairs better with maple syrup as a topping! With maple syrup topping this cheesecake gets a five star rating from our house!

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Reviewer:

Shans

Cooking Level: Intermediate

Reviewed: Feb. 19, 2012

didn't use the jelly but the peanut butter cheesecake was amazing. Made a second batch of a fudge truffle cheesecake recipe and swirled the two together. YUM!

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Reviewer:

Humboldt

Cooking Level: Intermediate

Home Town: Hayfork, California, USA

Living In: Eureka, California, USA

Reviewed: Apr. 24, 2011

I love this recipe, although the cooking time didn't work out for us so it was a little more pudding than cheesecake. Still great flavors and texture!

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ebco182

Reviewed: Jan. 29, 2011

I made some modifications, and it seems to have turned out well. I will know more when I actually eat it, but it looks great. I did 1/2 cup of peanut butter instead of 1/3, I also omitted the flour, as I have to eat gluten free, and I have NEVER put flour in a cheesecake that I have made. I also baked it at 350* for 50-60 min in a water bath. I've always made cheesecake that way, so I decided to do it that way again. I'm really pleased with how it set up as it baked. It looks just like the many other cheesecakes I have made.

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Reviewer:

stacekins

Reviewed: Jan. 9, 2011

I have used this recipe on many occasions! It's wonderful! I omit the jelly and add my favorite yumminess to it. One thing Ive noticed, though...I have to bake it 30 minutes longer than the recommended time. Needless to say, it comes out perfect everytime! Thank you!

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Reviewer:

K'sMama

Cooking Level: Intermediate

Living In: Columbia, Missouri, USA

Reviewed: Sep. 11, 2010

I just used the jam idea on my own cheesecake. Warmed 1/2 cup of plum jam, stirred in 1/8 teaspoon pure orange extract, poured on and spread on refrigerated cheesecake, and refrigerated for another hour. OMG! Delicious.

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GLORIA LEE

Cooking Level: Intermediate

Home Town: Plymouth, Minnesota, USA

Reviewed: Jul. 20, 2010

This was my first time ever making cheesecake and I was pleasantly surprised that I didn't end up with a cracked surface or an undercooked cheesecake. I did increase baking time to about an hour. Also, I was put off by how hard it was to spread the jelly evenly onto the cake so I put it into a bowl, microwaved the jam (I used Smuckers Strawberry) for about 15 seconds to loosen the consistency, stirred vigorously, and more or less drizzled it onto the cheesecake. Very good!

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Reviewer:

keljean218

Reviewed: Jun. 4, 2010

I read the reviews before making this so I decided to increase the baking time to 1 hour. I left it in the oven to cool and it was still not cooked when I took it out several hours later. Other than the cooking time issues I liked this recipe. I think it is a great idea and it is not something that is commonly made. I think next time I make this I will have to cook it longer and not be so scared to over cook it.

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mssyann8

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Cooking Level: Intermediate

Reviewed: Nov. 30, 2009

So so...I was hoping for more of a peanut butter flavor, but all you can taste is the jam.

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Reviewer:

Janelle

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Austin, Texas, USA

Reviewed: Aug. 18, 2009

I make this all the time for potlucks and such, and it's always a big hit. I usually skip the jelly and dress it up with chocolate. Last time I used chopped up peanut butter cups and mini chocolate chips and chocolate syrup. It looked fantastic. I also like to substitute a chocolate crust. Be forewarned, the cheesecake takes 30-40 minutes longer to bake than called for, but doesn't crack at all.

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