Peanut Butter Cheesecake
Yield
servingsPrep
15 minCook
1 hrsReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
sugar
|
|
| 1 | cup |
sugar
|
|
| 3 | tablespoons |
margarine
melted |
|
| 16 | ounces |
cream cheese
room temperature |
|
| ½ | cup |
peanut butter
|
|
| 3 | tablespoons |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
milk
|
|
| ½ | cup |
grape jelly
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
sugar
|
|
| 237 | ml |
sugar
|
|
| 45 | ml |
margarine
melted |
|
| 462.4 | ml/g |
cream cheese
room temperature |
|
| 118 | ml |
peanut butter
|
|
| 45 | ml |
all-purpose flour
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
milk
|
|
| 118 | ml |
grape jelly
|
* |
Directions
To make crust; Preheat oven to 350℉ (180℃).
Mix crumbs, 3 tablespoons sugar and margarine in bowl.
Press onto bottom of 9-inch springform pan.
Bake 10 minutes.
Remove from oven but maintain oven temperature.
To make filling; Beat cream cheese, remaining 1 cup sugar, peanut butter and flour at medium speed with electric mixer until well blended.
Add eggs, 1 at a time, mixing well after each addition.
Blend in milk; pour into crust.
Bake in preheated oven 55 minutes.
Remove from oven and cool a few minutes.
Loosen cake from rim of pan, but cool completely before removing rim of pan.
Stir jelly until smooth; drizzle over cheesecake in lattice design.
Refrigerate.
