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Peanut Butter And Jelly Cheesecake

  Oats 1 Cup (16 tbs) (Old Fashioned / Quick Cooking)
  Chopped peanuts 1⁄4 Cup (4 tbs)
  Packed brown sugar 3 Tablespoon
  Margarine 3 Tablespoon, melted
  Cream cheese 16 Ounce, softened (2 Packages, 8 Ounce Each)
  Granulated sugar 1 Cup (16 tbs)
  Chunk style peanut butter 1⁄2 Cup (8 tbs)
  Flour 3 Tablespoon
  Eggs 4
  Milk 1⁄2 Cup (8 tbs)
  Grape jelly 1⁄2 Cup (8 tbs)

Combine oats, peanuts, brown sugar and margarine; press onto bottom of 9-inch springform pan.
Bake at 325°, 10 minutes.
Combine cream cheese, granulated 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 450° 10 minutes.
Reduce oven temperature to 250°; continue baking 40 minutes.
Loosen cake from rim of pan; cool before removing rim of pan.
Stir jelly until smooth; drizzle over cheesecake in criss-cross pattern to form lattice design.
Chill until firm.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5016 Calories from Fat 2676

% Daily Value*

Total Fat 308 g473.8%

Saturated Fat 117 g585.1%

Trans Fat 0 g

Cholesterol 1356.1 mg452%

Sodium 2483.3 mg103.5%

Total Carbohydrates 472 g157.4%

Dietary Fiber 30.3 g121.3%

Sugars 313.6 g

Protein 126 g251.9%

Vitamin A 168.7% Vitamin C 0.08%

Calcium 89.7% Iron 105.3%

*Based on a 2000 Calorie diet

Peanut Butter And Jelly Cheesecake Recipe