Peanut Butter and Jelly Cheesecake

April 15, 2021  Online Recipe Guide Avatar

10-12 Servings

Time to make:
Not Available

Calories per Servings:
Not Available



    • Part 1:


  • 1 cup graham cracker crumbs
  • 3 tbs sugar
  • 2 tbs margerinePart 2:


  • 2 8-ounce packages cream cheese, softened
  • 1 cup sugar
  • 1/2 cup chunk style peanut butter
  • 3 tbs flour
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup grape jelly



  1. Part 1: Combine crumbs, sugar and margerine; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes.
  2. Part 2:Combine cream cheese, sugar, peanut butter, and flour, mixing at medium speed on electric mixer until well blended. Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Stir jelly until smooth; drizzle over cheesecake in lattice design. Chill.


For variation, substitute 1 cup old fashioned or quick oats, uncooked, 1/4 cup chopped peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and sugar in crust. {I have made this without the jelly, and also with strawberry jelly. The jelly is more a matter of presentation, so it’s up to you.}


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