Peanut Butter-n-Jam Cheesecake

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  • Yield: 10 servings
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Crisco® Original No-Stick Cooking Spray

1 cup graham cracker crumbs

3 tablespoons sugar

3 tablespoons butter, melted


2 (8 oz.) packages cream cheese, softened

1 cup sugar

1/2 cup Jif® Creamy Peanut Butter

3 tablespoons Pillsbury BEST® All Purpose Flour

4 large eggs

1/2 cup milk


1/2 cup Smucker's® Seedless Strawberry Jam, or any Smucker's® Jam or Jelly of your choice


  1. HEAT oven to 325 degrees F. Spray 9-inch springform pan with no-stick cooking spray.
  2. COMBINE graham cracker crumbs, sugar and melted butter in small bowl. Press the mixture evenly in the bottom of prepared springform pan.
  3. BAKE 10 minutes. Set aside to cool.
  4. 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.
  5. BEAT until mixture is completely blended and smooth. Gently beat in eggs, just until blended; gently blend in milk. Pour mixture into baked crust.
  6. BAKE 45 to 50 minutes. Cool. Carefully loosen outside edge of cheesecake; gently unspring and remove pan rim.
  7. HEAT jelly in saucepan over medium heat, just until melted. Spoon jelly over cake. Refrigerate at least 3 hours.