Peanut Butter and Jelly Cheesecake

Name: Peanut Butter and Jelly Cheesecake
Prep time: 35 min
Cook time: 1 h 15 min
Total time: 1 h 50 min
Yield: 16 servings.
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons sugar; 1 teaspoon ground cinnamon; 6 tablespoons butter, melted; 1 teaspoon cinnamon sugar; 1 jar (16.3 ounces) creamy peanut butter; 2 tablespoons 2% milk; FILLING:; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 2 teaspoons vanilla extract; 4 large eggs, room temperature, lightly beaten; 1-1/2 cups seedless raspberry preserves; 1 tablespoon lemon juice

TOTAL TIME: Prep: 35 min. + cooling Bake: 1-1/4 hours + chilling YIELD: 16 servings.

I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves—it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. —Melinda Buchman, Rock Hill, New York

Ingredients

1 cup graham cracker crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon
6 tablespoons butter, melted
1 teaspoon cinnamon sugar
1 jar (16.3 ounces) creamy peanut butter
2 tablespoons 2% milk
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup sugar
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
1-1/2 cups seedless raspberry preserves
1 tablespoon lemon juice

Directions

1.
Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around 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, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°.
2. In a bowl, 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 small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan.
3. Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.

Nutrition Facts

1 slice: 541 calories, 36g fat (15g saturated fat), 101mg cholesterol, 338mg sodium, 49g carbohydrate (40g sugars, 2g fiber), 11g protein.