Save Recipe Print
Peanut Butter-n-Jam Cheesecake
Yield:
10 servings
Yield:
10 servings

Ingredients

CRUST:
FILLING:
GLAZE:

Directions

HEAT oven to 325 degrees F. Spray 9-inch springform pan with no-stick cooking spray.

COMBINE graham cracker crumbs, sugar and melted butter in small bowl. Press the mixture evenly in the bottom of prepared springform pan.

BAKE 10 minutes. Set aside to cool.

INCREASE oven temperature to 350 degrees F. Beat cream cheese in large bowl 1 minute or until soft. Gradually beat sugar, peanut butter and flour into cream cheese.

BEAT until mixture is completely blended and smooth. Gently beat in eggs, just until blended; gently blend in milk. Pour mixture into baked crust.

BAKE 45 to 50 minutes. Cool. Carefully loosen outside edge of cheesecake; gently unspring and remove pan rim.

HEAT jelly in saucepan over medium heat, just until melted. Spoon jelly over cake. Refrigerate at least 3 hours.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Blueberry Cheesecake Galette

Recipe courtesy of Food Network Kitchen

Peanut Butter Blossoms

Recipe courtesy of Nancy Fuller

Low Carb New York Ricotta Cheesecake

Recipe courtesy of George Stella

Peanut Butter Cheesecake

Recipe courtesy of Richard Jones

Browse Reviews By Keyword