Peanut Butter and Jelly Cheesecake

Name: Peanut Butter and Jelly Cheesecake
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine, melted; 454 grams pkg. each) PHILADELPHIA Cream Cheese, softened; 118 milliliters creamy peanut butter; 4 eggs; 3 Tbsps flour; 237 milliliters graham cracker crumbs; 118 milliliters grape jelly; 118 milliliters milk; 237 milliliters sugar, divided

This recipe serves 12. One portion of this dish contains approximately 8g of protein, 24g of fat, and A mixture of milk, philadelphia cream cheese, flour, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat oven to 350F if using a silver 9-inch springform pan (or to 325F if using a dark nonstick 9-inch springform pan).

Equipment you will use

Springform Pan

Oven

Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan.

Ingredients you will need

Butter

Sugar

Equipment you will use

Frying Pan

Bake 10 minutes. Cool completely.

Equipment you will use

Oven

Beat cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended.

Ingredients you will need

Peanut Butter

Cream Cheese

All Purpose Flour

Sugar

Equipment you will use

Hand Mixer

Bowl

Add eggs, 1 at a time, mixing on low speed after each addition just until blended.

Ingredients you will need

Egg

Add milk; mix well.

Ingredients you will need

Milk

Pour over crust.

Ingredients you will need

Crust

Bake 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Stir jelly until smooth; spread over cheesecake. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Ingredients you will need

Spread

Jelly