Name: Peanut Butter and Jelly Cheesecake
Ingredients: 1 c Quick cooking oats; 1/4 c Chopped peanuts; 3 tb Packed brown sugar; 3 tb Butter or margarine; 16 oz Cream cheese; 1 c Sugar; 1/2 c Chunky peanut butter; 3 tb Flour; 4 Eggs; 1/2 c Milk; 1/2 c Concord grape jelly

A God-centered theology must be a missionary theology. If you say that you love the glory of God, the test of your authenticity is whether you love the spread of that glory among all the peoples of the world. Or another way to say it is that worship is the fuel and the goal of missions. Missions exists because worship doesn't. God's passion is to be known and honored and worshipped among all the peoples. To worship him is to share that passion for his supremacy among the nations.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Pies, Cakes & des	10	Servings

INGREDIENTS

1	c	Quick cooking oats
1/4	c	Chopped peanuts
3	tb	Packed brown sugar
3	tb	Butter or margarine
16	oz	Cream cheese
1	c	Sugar
1/2	c	Chunky peanut butter
3	tb	Flour
4		Eggs
1/2	c	Milk
1/2	c	Concord grape jelly

INSTRUCTIONS

Combine oats, peanuts, brown sugar and butter; press onto bottom of 9"
springform pan. Bake at 325F degrees, 10 minutes. Increase oven temperature
to 450F degrees.
Combine softened 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 degrees, 10 minutes. Reduce
oven temperature to 250F degrees, continue baking 40 minutes. Loosen cake
from rim of pan; cool before removing rim. Heat jelly until melted; spoon
over cheesecake. Chill.
Recipe by: Cheese Cookbook/Donna Moore, Khobar, KSA
Posted to MC-Recipe Digest V1 #988 by "creedenites"
<creedenites@sprintmail.com> on Jan 7, 1998

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