Post by chief_cook2 on Mar 19, 2004 9:48:07 GMT -6
Serves: 10 to 12
Ingredients
1 cup HONEY MAID Graham Cracker Crumbs
1 cup plus 3 Tbsp. sugar, divided
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup peanut butter
3 Tbsp. flour
4 eggs
1/2 cup milk
1/2 cup grape jelly
Preparation
MIX crumbs, 3 Tbsp. of the sugar and butter; press onto bottom of
9-inch springform pan. Bake at 350°F for 10 minutes. Cool
completely.
BEAT cream cheese, remaining 1 cup sugar, peanut butter and flour in
large bowl with electric mixer on medium speed until well blended.
Add eggs, 1 at a time, mixing well after each addition. Blend in
milk; pour over crust.
BAKE at 350°F for 55 minutes or until center is set. Loosen cake
from rim of pan; cool before removing rim of pan.
STIR jelly until smooth; spread over cheesecake. Refrigerate at
least 3 hours or overnight.
Great Substitute: Substitute strawberry or raspberry jelly for grape