Peanut Butter and Jelly Cheesecake Crust: 1 cup graham cracker crumbs 3 tablespoons sugar 2 tablespoons margarine
Combine crumbs, sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 325F for 10 minutes. Filling: 2 8 ounce packages cream cheese, softened 1 cup sugar 1/2 cup chunk style peanut butter 3 tablespoons flour 4 eggs 1/2 cup milk 1/2 cup grape jelly Combine cream cheese, sugar, peanut butter and flour, mixing at medium speed on electric mixer until well blended. Batter will be very stiff. Add eggs, one at a time, mixing well after each addition. Blend in milk; pour over crust. Bake at 450F for 10 minutes. Reduce oven temperature to 250F; continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Stir jelly until smooth; drizzle over cheesecake in lattice design. Chill. 10 to 12 servings. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
