| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs |
| 3 |
tb |
Sugar |
| 2 |
tb |
Margerine |
| 2 |
pk |
(8-oz) cream cheese; softened |
| 1 |
c |
Sugar |
| 1/2 |
c |
Chunk style peanut butter |
| 3 |
tb |
Flour |
| 4 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Grape jelly |
INSTRUCTIONS
CRUST
FILLING
From: arielle@taronga.com (Stephanie da Silva)
Date: Wed, 4 Aug 93 22:29:33 CDT
Crust: Combine crumbs, sugar and margerine; press onto bottom of 9-inch
springform pan. Bake at 325 for 10 minutes.
Filling: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 over crust. Bake at 450 for 10 minutes. Reduce oven
temperature to 250; continue baking for 40 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Stir jelly until smooth; drizzle over
cheesecake in lattice design. Chill. 10 to 12 servings
Variation: Substitute 1 cup old fashioned or quick oats, uncooked, 1/4 cup
chopped peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and
sugar in crust.
{I have made this without the jelly, and also with strawberry jelly. The
jelly is more a matter of presentation, so it's up to you.}
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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