Peanut Butter and Jelly Cheesecake

290 12 servings, 1 piece (119 g) each
Recipe By
Reviews
Prep Time
30
min.
Total Time
4
hr.
50
min.
Servings

12 servings, 1 piece (119 g) each

Rediscover favourite childhood flavours with this yummy cheesecake. Peanut butter batter is baked in a graham cracker crust and topped with grape jelly in our Peanut Butter and Jelly Cheesecake recipe.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Cool completely.
  • Beat cream cheese, peanut butter, flour and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gradually beat in milk. Pour over crust.
  • Bake 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Stir jelly until smooth; spread over cheesecake. Refrigerate 3 hours.

Substitute

Prepare using strawberry or raspberry jelly.

Note

Reduce oven temperature to 325°F if using a dark nonstick 9-inch springform pan.

Servings

  • 12 servings, 1 piece (119 g) each

Nutritional Information

Serving Size 12 servings, 1 piece (119 g) each
AMOUNT PER SERVING
Calories 400
% Daily Value
Total fat 24g
Saturated fat 12g
Cholesterol 120mg
Sodium 320mg
Carbohydrate 40g
Dietary fibre 1g
Sugars 33g
Protein 8g
   
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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