Peanut Butter Cheesecake Recipe - Cooking Index
Peanut Butter Cheesecake Recipe - Cooking Index
| 1 cup | 146g / 5.1oz | Graham cracker crumbs - 44 wafers |
| 3 tablespoons | 45ml | Plus 1 cup sugar - divided |
| 3 tablespoons | 45ml | Margarine - melted |
| 2 | Cream cheese - room temperature, 8 oz each | |
| 1/2 cup | 99g / 3.5oz | Peanut butter |
| 3 tablespoons | 45ml | Flour |
| 4 | Eggs | |
| 1/2 cup | 118ml | Milk |
| 1/2 cup | 118ml | Grape jelly |
To make crust; Preheat oven to 350F.
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
Source:
Helen
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