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Peanut butter and Jelly cheesecake




Source of Recipe


BobbiJO_AZ at Mimi's


Recipe Introduction


BobbiJo_AZ posted this recipe with these comments -
"This recipe is from the "Philadelphia Brand Cream Cheese Cookbook". I would probably use orange marmalade or lemon curd in place of grape jelly. Of course, the jelly could be omitted entirely since it is spread on top and shouldn't affect the cheesecake chemistry."



List of Ingredients





1 cup graham cracker crumbs
3 Tbs. sugar
3 Tbs. Parkay, melted (I'd use butter)
2 8-oz. pkg. Philadelphia cream cheese
1 cup sugar
1/2 cup chunky peanut butter
1/2 cup milk
3 Tbs. flour
4 eggs
1/2 cup Kraft grape jelly




Recipe





Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325°F, 10 minutes.
Combine softened cream cheese, sugar, peanut butter, milk and flour, mixing in electric mixer until well blended. Blend in eggs; pour over crust. Bake at 450°F, 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. Loosen cake from rim of pan. Cool; remove rim. Heat jelly until melted; spoon over cheesecake. Chill