As the name suggests, this is a peanut butter cheesecake with your favorite flavor of jelly on top.

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
16
Yield:
1 - 9 inch springform pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.

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  • In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.

  • Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.

Nutrition Facts

276 calories; protein 5.9g 12% DV; carbohydrates 29.1g 9% DV; fat 15.9g 24% DV; cholesterol 81.7mg 27% DV; sodium 173.4mg 7% DV. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/31/2003
I've been looking for a peanut butter cheesecake recipe for a long time; once I found this recipe I had to try it. I gotta say I was quite skeptical when I poured the cake mixture onto the crust. I increased oven temperature to 260 F and bake it for 1 hour after decreasing the temperature. When cooled the cake looked perfect. I spread jelly on the top and I became skeptical again: wouldn't it be to much? Wouldn't it "cover" the cheesecake taste? NO: this cake turned out perfect not too nutty not too sweet and very fresh. I'll surely make it again keeping in mind that temperature has to be slightly increased as well as cooking time. Read More
(16)

Most helpful critical review

Rating: 3 stars
02/03/2006
This was ok. I was worried about the crunchy peanut butter and I did not like it at all when it was finished. I would recommend regular peanut butter. Also don't put your jelly on the entire thing. I did and turned out not to like the jelly I picked. Try different toppings. Read More
(15)
42 Ratings
  • 5 star values: 25
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
10/30/2003
I've been looking for a peanut butter cheesecake recipe for a long time; once I found this recipe I had to try it. I gotta say I was quite skeptical when I poured the cake mixture onto the crust. I increased oven temperature to 260 F and bake it for 1 hour after decreasing the temperature. When cooled the cake looked perfect. I spread jelly on the top and I became skeptical again: wouldn't it be to much? Wouldn't it "cover" the cheesecake taste? NO: this cake turned out perfect not too nutty not too sweet and very fresh. I'll surely make it again keeping in mind that temperature has to be slightly increased as well as cooking time. Read More
(16)
Rating: 3 stars
02/03/2006
This was ok. I was worried about the crunchy peanut butter and I did not like it at all when it was finished. I would recommend regular peanut butter. Also don't put your jelly on the entire thing. I did and turned out not to like the jelly I picked. Try different toppings. Read More
(15)
Rating: 4 stars
06/25/2007
good, I omitted the jelly, increased the PB to 1/2 cup, added chopped up peanut butter cups and a layer of fudge to the bottom and the top. Read More
(12)
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Rating: 5 stars
02/22/2003
This was my first time making a cheesecake and everyone loved it! We topped ours with fresh fruit. Read More
(7)
Rating: 5 stars
01/23/2005
So good. I used a large chocolate cookie crust instead of the graham cracker crust and it was VERY good but VERY rich. I also used seedless raspberry jam to compliment the chocolate crust and it really was quite good. The texture on this one is excellent too. Read More
(7)
Rating: 5 stars
11/07/2002
I made this cheesecake for Thanksgiving desert and it was a huge hit. I eliminated the jelly and drizzled hot fudge ice cream topping over it. Excellent! Read More
(7)
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Rating: 5 stars
11/07/2002
This was a really yummy cheesecake. I made it for my daughter's birthday since she loves cheesecake and peanut butter. I would suggest cooking it for 5-10 minutes longer though. I left off the jelly also but I bought chocolate whipped cream to put on top. It is really fabulous plain though!!! Read More
(7)
Rating: 5 stars
11/07/2002
This is so good! I omitted the jelly because I was only interested in the PB. I added PB chips but I wouldn't recommend it it's better without. Read More
(6)
Rating: 5 stars
08/15/2003
my daughter entered this cake in the Smuckers' Creations with Jams and Jellies at the 2003 Iowa State Fair - she took 2nd place! she was up against an assortment of desserts - unfortunately we didn't get to taste it - the volunteer staff snagged it! thank you for the recipe Read More
(4)
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