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.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup graham crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter, melted
2 pkg. (250 g each Philadelphia Brick Cream Cheese, softened
1/2 cup Kraft Smooth Peanut Butter
3 Tbsp. flour
1/2 cup milk
1/2 cup grape jelly
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How do I make it ?
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.
Kraft Kitchen Tips!
Prepare using strawberry or raspberry jelly.
Reduce oven temperature to 325°F if using a dark nonstick 9-inch springform pan.
Calories From Fat
% Daily Value
Total fat 24 g
Saturated fat 12 g
Cholesterol 120 mg
Sodium 320 mg
Total carbohydrate 40 g
Dietary fibre 1 g
Sugars 33 g
Protein 8 g
12 servings, 1 piece (119 g) each
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.