Peanut Butter and Jelly Cheesecake recipe

1 servings

1 cup graham cracker crumbs

3 tablespoons white sugar

2 tablespoons melted butter

2 (8 ounce) packages cream cheese, softened

1 cup white sugar

1/3 cup crunchy peanut butter

3 tablespoons all-purpose flour

4 eggs

1/2 cup milk

1/2 cup any flavor fruit jam

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.

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.

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.