PEANUT BUTTER AND JELLY CHEESECAKEFOR THE CRUST:*1 cup old fashioned or quick cooking oats 1/4 cup chopped peanuts 3 tbsp packed brown sugar 3 tbsp margarine, melted FOR THE FILLING:2 pkg. (8 oz. each) cream cheese, softened 1 cup granulated sugar 1/2 cup chunk style peanut butter 3 tbsp flour 4 eggs 1/2 cup milk FOR THE TOPPING:1/2 cup grape jelly TO PREPARE THE CRUST:Preheat oven to 325 degrees F. Combine oats, peanuts, brown sugar and margarine; press onto bottom of 9 inch springform pan. Bake at 325 degrees F for 10 minutes. Set aside. Raise oven temperature to 450 degrees F. TO PREPARE THE FILLING: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 degrees F for 10 minutes. Reduce oven temperature to 250 degrees F; continue baking 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. TO PREPARE THE TOPPING:Stir jelly until smooth; drizzle over cheesecake in criss-cross pattern to form lattice design. Chill. VARIATION:*GRAHAM CRACKER CRUST: Substitute 1 cup graham cracker crumbs for oats and peanuts. Substitute granulated sugar for brown sugar. Servings: 12 Source: Philadelphia Cream Cheese Family Favorites
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