Peanut Butter Cheesecake with Jam Topping

    Peanut Butter Cheesecake with Jam Topping


    39 people made this

    Mmm... peanut butter cheesecake with fruit jam topping. Try it with different flavours of jam - grape works especially well.

    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

    Preparation:15min  ›  Cook:50min  ›  Extra time:4hours chilling  ›  Ready in:5hours5min 

    1. 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.
    2. 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.
    3. 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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