Name: Peanut Butter and Jelly Cheesecake
Prep time: 35 min
Cook time: 35 min
Yield: 1
Ingredients: 1 cup graham cracker crumbs -; 3 tablespoons sugar -; 1 teaspoon ground cinnamon -; 6 tablespoons butter, melted -; 1 teaspoon cinnamon sugar -; 1 jar (16.3 ounces) creamy peanut butter -; 2 tablespoons 2% milk -; Filling: -; 3 packages (8 ounces each) cream cheese, softened -; 1 cup sugar -; 2 teaspoons vanilla extract -; 4 large eggs, room temperature, lightly beaten -; 1-1/2 cups seedless raspberry preserves -; 1 tablespoon lemon juice -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Peanut Butter and Jelly Cheesecake

1. 1 cup graham cracker crumbs -

2. 3 tablespoons sugar -

3. 1 teaspoon ground cinnamon -

4. 6 tablespoons butter, melted -

5. 1 teaspoon cinnamon sugar -

6. 1 jar (16.3 ounces) creamy peanut butter -

7. 2 tablespoons 2% milk -

8. Filling: -

9. 3 packages (8 ounces each) cream cheese, softened -

10. 1 cup sugar -

11. 2 teaspoons vanilla extract -

12. 4 large eggs, room temperature, lightly beaten -

13. 1-1/2 cups seedless raspberry preserves -

14. 1 tablespoon lemon juice -

How to cook deliciously - Peanut Butter and Jelly Cheesecake

1. Stage

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°.

2. Stage

In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.

3. Stage

Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.