Peanut Butter and Jelly Cheesecake

Recipe View 5 mins Preheat oven to 325 degrees F (165 degrees C). (5 minutes)

Recipe View 5 mins In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix well until evenly moistened and press into the bottom of a 9-inch springform pan. (5 minutes)

Recipe View 20 mins Bake the crust in the preheated oven for 10 minutes. Remove from oven and let cool completely. (20 minutes)

Recipe View 5 mins In a large bowl, beat the softened cream cheese, sugar, peanut butter, and flour together using an electric mixer until smooth and creamy. (5 minutes)

Recipe View 5 mins Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Blend in the milk until the batter is smooth. (5 minutes)

Recipe View 2 mins Pour the peanut butter batter into the prepared and cooled graham cracker crust. (2 minutes)

Recipe View 50 mins Bake in the preheated oven for 10 minutes. Reduce the oven temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes, or until the cheesecake is set but still has a slight jiggle in the center. (50 minutes)

Recipe View 1 hrs Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour to prevent cracking. (60 minutes)

Recipe View 4 hrs Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours, or preferably overnight, before removing from the springform pan. (240 minutes)

Recipe View 5 mins Gently warm the fruit jam in a small saucepan or microwave until smooth and slightly runny. Stir well to remove any lumps. (5 minutes)

Recipe View 5 mins Drizzle the warmed jelly over the chilled cheesecake in a decorative lattice design, or spread evenly for full coverage. Slice and serve! (5 minutes)