PEANUT BUTTER AND JELLY CHEESECAKE

Source: San Diego Union, date unknown

1 cup graham cracker crumbs
3 tbs. sugar
3 tbs. butter, melted
2 8-oz. pkgs. cream cheese, softened
1 cup sugar
1/2 cup chunk-style peanut butter
3 tbs. flour
4 eggs
1/2 cup milk
1/2 cup grape jelly


Combine crumbs, sugar and butter; press into bottom of a 9-inch springform
pan. Bake at 325F. for 10 minutes. Increase oven temperature to 450F.

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 mixture
over crust. Bake at 450F for 10 minutes. Reduce oven temperature to 250F and
continue baking for 40 minutes.

Loosen cake from rim of pan. Stir jelly until smooth; drizzle over
cheesecake in a lattice design. Chill.

Just a note:
We used crushed peanuts in the jelly drizzle and it was really great but
we like a ot of crunch.

Charles Gifford wrote:

PEANUT BUTTER AND JELLY CHEESECAKE

Source: San Diego Union, date unknown

1 cup graham cracker crumbs
3 tbs. sugar
3 tbs. butter, melted
2 8-oz. pkgs. cream cheese, softened
1 cup sugar
1/2 cup chunk-style peanut butter
3 tbs. flour
4 eggs
1/2 cup milk
1/2 cup grape jelly


Combine crumbs, sugar and butter; press into bottom of a 9-inch springform
pan. Bake at 325F. for 10 minutes. Increase oven temperature to 450F.

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 mixture
over crust. Bake at 450F for 10 minutes. Reduce oven temperature to 250F and
continue baking for 40 minutes.

Loosen cake from rim of pan. Stir jelly until smooth; drizzle over
cheesecake in a lattice design. Chill.