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Desserts

Peanut Butter and Jelly Cheesecake

photo by:kraft
Rediscover favorite childhood flavors with this yummy cheesecake. Peanut butter batter is baked in a graham cracker crust and topped with grape jelly.
time
prep:
30 min
total:
1 hr 35 min
servings
total:
12 servings
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What You Need

1
cup  HONEY MAID Graham Cracker Crumbs
1
cup  plus 3 Tbsp. sugar, divided
3
Tbsp.  butter or margarine, melted
2
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  PLANTERS Creamy Peanut Butter
3
Tbsp.  flour
4
 eggs
1/2
cup  milk
1/2
cup  grape jelly

Make It

PREHEAT oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 minutes. Cool completely.

BEAT cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Add milk; mix well. Pour over crust.

BAKE 55 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Stir jelly until smooth; spread over cheesecake. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Serve up this treat at a get-together with childhood friends.
Substitute
Prepare as directed, using strawberry or raspberry jelly.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
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