Crust:

• 1 sleeve graham crackers
• 1/4 cup sugar
• 1/2 stick butter, melted

Pulverize graham crackers in food processor to fine crumbs. Combine with sugar & melted butter. Press into the bottom of a 9′ springform pan. Bake at 350 for 10 minutes.

 

Filling:

• 24 oz cream cheese, softened
• 1 cup peanut butter
• 1 1/3 cups sugar
• 1/4 cup flour
• 3 eggs, at room temperature
• 3/4 cup heavy cream
• 3/4 cup jelly of your choice

Garnish:

• 3/4  cup jelly of your choice
• 1/2 cup smooth peanut butter

 

1. Cream the cream cheese, peanut butter, & sugar until fluffy. Scrape down sides of bowl.
2. Add in flour. Scrape down sides of bowl.
3. Add eggs, one at a time, until well blended. Scrape down sides of bowl.
4. Add heavy cream, until well blended. Scrape down sides of bowl.
5. Pour over crust.
6. Place jelly into a plastic sandwich bag. Cut one corner off of the bag. Stick the tip of the bag into the cheesecake filling & squeeze out a small amount of the jelly. Repeat at random spots of the filling until all of the jelly has been squeezed out of the bag.
7. Bake at 450 for 10 minutes. Reduce heat to 250 & cook for 60-75 minutes or until set.
8. Remove from oven.
9. Cool for 10-15 minutes. Gently slide a table knife around the cheesecake to loosen. Loosen ring of the springform, but do not remove. Allow to cool for another 45 minutes to an hour.
10. Remove ring. Place in a pie or cake keeper. Chill.

Before serving:

1. Spread  cup jelly on top of cheesecake.
2. Place peanut butter into a microwave safe plastic bag & heat in microwave for 15-20 seconds.
3. Cut one corner off of the bag & drizzle peanut butter over the jelly topped cheesecake.

 

 

Originally published 8-5-14.