How To make Peanut Butter& Jelly Cheesecake
1 cup quick cooking oats
1/4 cup chopped peanuts
3 tablespoons packed brown sugar
3 tablespoons butter or margarine
16 ounces cream cheese
1 cup sugar
1/2 cup chunky peanut butter
3 tablespoons flour
4 eggs
1/2 cup milk
1/2 cup concord grape jelly
Combine oats, peanuts, brown sugar and butter; press onto bottom of 9" springform pan. Bake at 325F degrees, 10 minutes. Increase oven temperature to 450F degrees.
Combine softened cream cheese, sugar, peanut butter and flour, mixing at medium speed on electric mixer until well blended. (Batter will be very stiff.) Add eggs, one at a time, mixing well after each addition. Blend in milk. Pour mixture over crust. Bake at 450F degrees, 10 minutes. Reduce oven temperature to 250F degrees, continue baking 40 minutes. Loosen cake from rim of pan; cool before removing rim. Heat jelly until melted; spoon over cheesecake. Chill.
How To make Peanut Butter& Jelly Cheesecake's Videos
Peanut butter and jelly cheesecake - #CosmicCultivaltorsCheesecakeChallenge
This is the best cheesecake that i have ever made. It was absolutely delicious!
Please check out Cosmic Cultivators
RECIPE:
Crust:
1 cup graham cracker crumbs
3 tbsps. sugar
1 tsp cinnamon
6 tbsps.. melted butter
Mix together and press into bottom pf pan. Bake at 350 for 10 mins.
Filling:
16 oz jar of peanut butter
2 tbsps. milk
3 packages of softened cream cheese
1 cup sugar
2 tsp vanilla
4 eggs
1 1/2 cups preserves, jelly, or jam
1 tbsps. lemon juice
Preheat oven to 325. Mix milk and peanut butter together. Spread over crust.
Mix together cream cheese, eggs, and vanilla. Add sugar. Pour over the peanut butter. Melt preserves with lemon juice. Place spoonful on top of cream cheese mixture. Swirl with a knife. Bake for 1 hour 25 minutes, or until sides are firm, and middle is still jiggly. Let cool completely before serving.
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No Bake Peanut Butter Cheesecake Recipe - Laura Vitale - Laura in the Kitchen Episode 763
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How To Make A Fresh Peanut Butter & Jelly Cheesecake • Tasty Recipes
This strawberry-infused, peanut butter crust cheesecake is topped with a melty fruit preserve, homemade peanut brittle, and fresh berries for some serious PB & J vibes. You can even pack it for lunch if you want to! Refrigeration required.
Recipe:
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Cream Cheese and Jelly Sandwich | 7 Ways
Peanut Butter & Jelly Cheesecake Recipe - Food Mashups
The PB&J sandwich gets dessertified. It's a no-bake cheesecake recipe you can amp up with strawberries, peanut butter and jelly!!! Subscribe for more fun foods:
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Like gold, a nice thin layer of peanut butter takes the ordinary cheesecake recipe to the next level. Think of it as blinging out your cheesecake, which is already one of the best desserts ever. It's also one of the easiest! A baby could make it. Well, maybe a large child. Get the pre-made crust, spread some peanut butter on first, blend your cheesecake mix with milk, spread that on and top with strawberry jam and fresh strawberries. The best part about this easy cheesecake recipe is that you don't have to even turn on the oven! Just pop in your fridge, watch a few more episodes of Food Mashups, and it will be ready to go. Try not to eat it all in one sitting!
Come back next Wednesday for the next Food Mashups recipe!
No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
Printable Version:
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Ingredients:
For the base:
270g (9.5 oz) biscuits/graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/3 cups (525g) cream cheese
1½ cups (187g) powdered sugar
1 cup (250g) peanut butter
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream
For the chocolate ganache:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Method:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
•The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.