Peanut Butter Cheesecake Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Graham cracker crumbs, 44wafers
3 tbsp: Sugar, plus
1 cup: Sugar, divided
3 tbsp: Margarine, melted
2 package: Cream cheese, room temperature, 8oz each
1/2 cup: Peanut butter,
3 tbsp: Flour,
4: Eggs,
1/2 cup: Milk,
1/2 cup: Grape jelly,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp