Peanut Butter-n-Jam Cheesecake

Prep Time: 20 min
Cook Time: 60 min
Ready Time: 300 min
Yield: 10 servings

Ingredients

CRUST

Crisco® Original No-Stick Cooking Spray
1 cup graham cracker crumbs
3 tablespoons sugar
3 tablespoons butter, melted

FILLING

2 (8 oz.) packages cream cheese, softened
1 cup sugar
1/2 cup Jif® Creamy Peanut Butter
3 tablespoons Pillsbury BEST® All Purpose Flour
4 large eggs
1/2 cup milk

GLAZE

1/2 cup Smucker's® Seedless Strawberry Jam, or any Smucker's® Jam or Jelly of your choice

Preparation Directions

HEAT oven to 325ºF. Spray 9-inch springform pan with no-stick cooking spray.
COMBINE graham cracker crumbs, sugar and melted butter in small bowl. Press the mixture evenly in the bottom of prepared springform pan.
BAKE 10 minutes. Set aside to cool.
INCREASE oven temperature to 350ºF. Beat cream cheese in large bowl 1 minute or until soft. Gradually beat sugar, peanut butter and flour into cream cheese.
BEAT until mixture is completely blended and smooth. Gently beat in eggs, just until blended; gently blend in milk. Pour mixture into baked crust.
BAKE 45 to 50 minutes. Cool. Carefully loosen outside edge of cheesecake; gently unspring and remove pan rim.
HEAT jelly in saucepan over medium heat, just until melted. Spoon jelly over cake. Refrigerate at least 3 hours.

Nutritional Information Per Serving

Serving Size (1 slice, 1/10 of cake), Calories 470 (Calories from Fat 260), Total Fat 29g (Saturated Fat 13g, Trans Fat 0.5g), Cholesterol 145mg, Sodium 310mg, Total Carbohydrate 48g (Dietary Fiber 1g, Sugars 40g), Protein 10g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 8%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.