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Peanut Butter and Jelly Cheesecake

Peanut Butter and Jelly Cheesecake

  • Prep

    15 m
  • Cook

    50 m
  • Ready In

    1 h 5 m
Michelle

Michelle

As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 15.9 g
  • 24%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 173 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
  2. In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
  3. Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.
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Reviews

reneeg
14

reneeg

2/3/2006

This was ok. I was worried about the crunchy peanut butter and I did not like it at all when it was finished. I would recommend regular peanut butter. Also don't put your jelly on the entire thing. I did and turned out not to like the jelly I picked. Try different toppings.

IVANDIEPART
13

IVANDIEPART

10/30/2003

I've been looking for a peanut butter cheesecake recipe for a long time; once I found this recipe, I had to try it. I gotta say I was quite skeptical when I poured the cake mixture onto the crust. I increased oven temperature to 260°F and bake it for 1 hour after decreasing the temperature. When cooled, the cake looked perfect. I spread jelly on the top, and I became skeptical again: wouldn't it be to much? Wouldn't it "cover" the cheesecake taste? NO: this cake turned out perfect, not too nutty, not too sweet and very fresh. I'll surely make it again, keeping in mind that temperature has to be slightly increased, as well as cooking time.

MyVintageMommy
11

MyVintageMommy

6/25/2007

good, I omitted the jelly, increased the PB to 1/2 cup, added chopped up peanut butter cups and a layer of fudge to the bottom and the top.

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