© 2012 Blake Stokes

Peanut Butter-n-Jelly Cheesecake

Ingredients

Crust: 1 Cup graham cracker crumbs 3 Tablespoon sugar 3 Tablespoon melted butter Cheesecake: 16 Ounces cream cheese 1 Cup sugar 1/2 Cup peanut butter 3 Tablespoon flour 4 eggs 1/2 Cup milk 1/2 Cup jam or jelly

Directions

Preheat oven to 325 degrees. Combine cracker crumbs, sugar, and melted butter in a small bowl. Transfer the mixture into a greased, 9-in springform pan. Press the mixture evenly into the bottom of the pan. Bake for ten minutes. Set aside to cool, and then turn the oven up to 350 degrees. In a large bowl, beat the cheese until smooth. Add in the sugar, peanut butter, and flour and beat until combined and mixture is completely smooth. Add the eggs, one at a time, and mix until just blended. Mix in the milk, and pour it all into the pan and prepared crust. Bake until a knife inserted one inch from the edge of the cake comes out clean, about 45-50 minutes. Allow the cheesecake to cool. Once cool, loosen the edges of the cake from the sides of the pan, and then unspring the pan. In a saucepan, heat the jelly or jam until runny, and then spoon over the cake in an even layer. Refrigerate until the jelly has set and then serve!

I made this cake for my 17th birthday at my dad's house. Whenever I make it, it's always a big hit with the rest of the family. It's fun, it's sugary, it's cheesecake. What more could you ask for?

Recipe provided courtesy of Smucker's®. For more great recipes www.smuckers.com