Mmm... peanut butter cheesecake with fruit jam topping. Try it with different flavours of jam - grape works especially well.
I've been looking for a peanut butter cheesecake recipe for a long time; once I found this recipe, I had to try it. I gotta say I was quite skeptical when I poured the cake mixture onto the crust. I increased oven temperature to 260°F and bake it for 1 hour after decreasing the temperature. When cooled, the cake looked perfect. I spread jelly on the top, and I became skeptical again: wouldn't it be to much? Wouldn't it "cover" the cheesecake taste? NO: this cake turned out perfect, not too nutty, not too sweet and very fresh. I'll surely make it again, keeping in mind that temperature has to be slightly increased, as well as cooking time. - 01 Jun 2003 (Review from Allrecipes USA and Canada)
This was ok. I was worried about the crunchy peanut butter and I did not like it at all when it was finished. I would recommend regular peanut butter. Also don't put your jelly on the entire thing. I did and turned out not to like the jelly I picked. Try different toppings. - 03 Feb 2006 (Review from Allrecipes USA and Canada)
good, I omitted the jelly, increased the PB to 1/2 cup, added chopped up peanut butter cups and a layer of fudge to the bottom and the top. - 25 Jun 2007 (Review from Allrecipes USA and Canada)