PBJ Cheesecake Recipe

1 cup graham cracker crumbs

3 tablespoons granulated sugar

3 tablespoons melted butter

Preheat oven to 325 degrees. Combine crumbs, sugar and butter and press into the bottom of a 9 inch spring form pan and bake for 10 minutes. Set aside to cool.

Filling:

2 (8 ounce) packages of cream cheese, softened

1 cup granulated sugar

4 eggs at room temperature

3 tablespoons flour

1/2 cup milk

1/2 cup chunky peanut butter

1/2 cup grape or strawberry jelly

Increase oven temperature to 450 degrees. With electric mixer on medium speed, combine the cream cheese, sugar, peanut butter and flour until well blended. Add the eggs one at a time and blend well after each addition. Blend in the milk and pour over the crust.

Bake at 450 degrees for 10 minutes and then reduce the oven temperature to 250 degrees and continue baking for 40 minutes. Loosen the cake from the edges of the pan with a sharp knife but don't remove the rim. Cool to room temperature and then refrigerate for 3-4 hours. Remove the pan rim. Stir the jelly until smooth and then drizzle over the cake before serving.

Serves 12.

PBJ Cheesecake Recipe-->Baked Cheesecake Recipes