Peanut Butter Cheesecake

After the Christmas Holiday I had a few cream cheese containers left over and I had no idea what to do with them. Then I had a craving for peanut butter. Which lead me to this wonderful recipe for a peanut butter cheesecake:

Crust:

1 c. graham cracker crumbs (44 wafers)
3 tbsp. sugar
3 tbsp. butter, melted

Preheat oven to 350°F.

Mix crumbs, 3 tablespoons sugar and butter in bowl. Press onto bottom of 9-inch springform pan. Bake 10 minutes. Remove.

Filling:

2 pkgs. (8 oz. each) cream cheese, room temperature
1 c. sugar
1/2 c. peanut butter
3 tbsp. flour
4 eggs
1/2 c. milk
1/2 c. grape jelly (for topping) or drizzle chocolate

Beat cream cheese, 1 cup sugar, peanut butter and flour at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk; pour into crust.

Bake in preheated oven 55 minutes. Remove. Loosen cake.

Stir jelly until smooth; drizzle over cheesecake in lattice design. Refrigerate.

Serving Size: 10.

(courtesy of cooks.com)

I highly suggest that after you make it invite tons of people over to share it. It is extremely rich and delicious. You'll only need a tiny sliver to enjoy this delectable treat.

I also suggest using chocolate instead of grape jelly as a topping. It makes it 100x better.