Peanut Butter and Jelly Cheesecake
(from Thentheresjess’s recipe box)
Source: RecipeThing user castro15
Categories: Desserts
Ingredients
- 1 cup graham cracker crumbs
- 3 tbsp sugar
- 1 tsp ground cinnamon
- 6 tbsp butter, melted
- 1 tsp cinnamon sugar
- 1 jar creamy peanut butter (16.3 oz.)
- 2 tbsp milk
- Filling:
- 3 pkg. cream cheese, softened
- 1 cup sugar
- 2 tsp vanilla extract
- 4 large eggs, room temp, lightly beaten
- 1 1/2 cups seedless raspberry preserves
- 1 tbsp lemon juice
Directions
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Preheat oven to 350. Place a greased 9-inch springform pan on a double thickness of heavy-duty foil. Wrap the foil securely around the pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6 to 8 minutes. Cool on a wire rack. Reduce oven setting to 325.
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Beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar, and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a saucepan, stir together preserves and lemon juice over medium heat until preserves melt. Spoon mixture by tbsp-fuls over top. Cut through the batter with a knife to swirl. Place springform pan in a larger baking pan; add 1-inch of hot water to larger pan.
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Bake until center is just set and top appears dull, about 1 1/4 hours. Cool 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.