-CRUST-
1 c Graham cracker crumbs
3 tb Sugar
2 tb Margerine
FILLING
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
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,
Yields
10 Servings