© 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?