As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.
Peanut Butter and Jelly Cheesecake
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
1/2 cup milk
1/2 cup any flavor fruit jam
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.