| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains, Eggs |
|
Cakes, Cheese, Desserts |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Graham cracker crumbs, 44wafers |
| 3 |
tb |
Sugar, plus |
| 1 |
c |
Sugar, divided |
| 3 |
tb |
Margarine, melted |
| 2 |
pk |
Cream cheese, room temperature, 8oz each |
| 1/2 |
c |
Peanut butter |
| 3 |
tb |
Flour |
| 4 |
|
Eggs |
| 1/2 |
c |
Milk |
| 1/2 |
c |
Grape jelly |
INSTRUCTIONS
To make crust; Preheat oven to 350 degrees. Mix crumbs, 3 tablespoons sugar
and margarine in bowl. Press onto bottom of 9-inch springform pan. Bake 10
minutes. Remove from oven but maintain oven temperature.
To make filling; Beat cream cheese, remaining 1 cup sugar, peanut butter
and flour at medium speed with electric mixer until well blended. Add eggs,
1 at a time, mixing well after each addition. Blend in milk; pour into
crust.
Bake in preheated oven 55 minutes. Remove from oven and cool a few minutes.
Loosen cake from rim of pan, but cool completely before removing rim of
pan.
Stir jelly until smooth; drizzle over cheesecake in lattice design.
Refrigerate. t
Recipe by: Helen Posted to MC-Recipe Digest V1 #591 by Aquasea221@aol.com
on May 2, 1997
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