Peanut butter cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Graham cracker crumbs, 44wafers |
| 3 | tablespoons | Sugar, plus |
| 1 | cup | Sugar, divided |
| 3 | tablespoons | Margarine, melted |
| 2 | packs | Cream cheese, room temperature, 8oz each |
| ½ | cup | Peanut butter |
| 3 | tablespoons | Flour |
| 4 | Eggs | |
| ½ | cup | Milk |
| ½ | cup | Grape jelly |
Directions
To make crust; Preheat oven to 350 degrees. 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. t
Recipe by: Helen Posted to MC-Recipe Digest V1 #591 by Aquasea221@...
on May 2, 1997
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