Try this Peanut Butter and Jelly Cheesecake recipe, or contribute your own.
Suggest a better descriptionFrom: arielle@taronga.com (Stephanie da Silva) Date: Wed, 4 Aug 93 22:29:33 CDT Crust: Combine crumbs, sugar and margerine; press onto bottom of 9-inch springform pan. Bake at 325 for 10 minutes. Filling:Combine 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 over crust. Bake at 450 for 10 minutes. Reduce oven temperature to 250; continue baking for 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Stir jelly until smooth; drizzle over cheesecake in lattice design. Chill. 10 to 12 servings Variation: Substitute 1 cup old fashioned or quick oats, uncooked, 1/4 cup chopped peanuts, and 3 tbs packed brown sugar for graham cracker crumbs and sugar in crust. {I have made this without the jelly, and also with strawberry jelly. The jelly is more a matter of presentation, so its up to you.} REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 584 | ||
Calories from Fat: 169 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.8g | 25 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 423.2mg | 130 % | |
Sodium 202.9mg | 7 % | |
Potassium 250.8mg | 7 % | |
Total Carbohydrate 90.9g | 27 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 89.5g | ||
Protein 16.3g | 23 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 584
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