Peanut Butter-n-Jam Cheesecake

Peanut Butter-n-Jam Cheesecake

Tags: Cakes, Dessert/Sweets

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



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


  • 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


  • 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.