Peanut Butter Cheesecake with Jam Topping
Mmm... peanut butter cheesecake with fruit jam topping. Try it with different flavours of jam - grape works especially well.
Ingredients
Serves: 16
- 1 cup sweet biscuit crumbs
- 3 tablespoons white sugar
- 2 tablespoons melted butter
- 500g cream cheese, softened
- 1 cup (220g) white sugar
- 1/3 cup (80g) crunchy peanut butter
- 3 tablespoons plain flour
- 4 eggs
- 1/2 cup (125ml) milk
- 1/2 cup any flavour fruit jam
Directions
Preparation:15min ›
Cook:50min ›
Extra time:4hours chilling ›
Ready in:5hours5min
- Preheat oven to 170 degrees C. In a medium bowl, combine sweet biscuit crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 20cm springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool.
- In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust.
- Bake in preheated oven for 10 minutes. Reduce temperature to 120 degrees C and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jam until smooth and drizzle over cake in a lattice design.
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Reviews and Ratings
Global Ratings:
(43)
Reviews in English (39)
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)
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