Name: Peanut Butter and Jelly Cheesecake
Prep time: 35 min
Cook time: 75 min
Total time: 110 min
Yield: 16 servings
Ingredients: 1 cup graham cracker crumbs; 3 tablespoons sugar; 1 teaspoon ground cinnamon; 6 tablespoons butter, melted; 1 teaspoon cinnamon sugar; 1 jar (16.3 ounces) creamy peanut butter; 2 tablespoons 2% milk; FILLING:; 3 packages (8 ounces each) cream cheese, softened; 1 cup sugar; 2 teaspoons vanilla extract; 4 large eggs, room temperature, lightly beaten; 1-1/2 cups seedless raspberry preserves; 1 tablespoon lemon juice

I wanted to make something based on my friend's love of peanut butter and jelly sandwiches. This cheesecake recipe has decadent layers of peanut butter and a thick swirl of preserves—it truly feels as if you're biting into a sweeter, dessert version of your favorite childhood sandwich. —Melinda Buchman, Rock Hill, New York

Ingredients

1 cup graham cracker crumbs

3 tablespoons sugar

1 teaspoon ground cinnamon

6 tablespoons butter, melted

1 teaspoon cinnamon sugar

1 jar (16.3 ounces) creamy peanut butter

2 tablespoons 2% milk

FILLING:

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

2 teaspoons vanilla extract

4 large eggs, room temperature, lightly beaten

1-1/2 cups seedless raspberry preserves

1 tablespoon lemon juice

Instructions

1 Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. In a bowl, mix cracker crumbs, sugar and cinnamon; stir in butter. Press onto bottom of prepared pan. Sprinkle with cinnamon sugar. Bake until crust starts to brown, 6-8 minutes. Cool on a wire rack. Reduce oven setting to 325°.

2 In a bowl, beat peanut butter and milk until combined. Spread over cooled crust; set aside. In another large bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until blended. Pour over crust. In a small saucepan, stir together preserves and lemon juice over medium heat until preserves have melted. Spoon mixture by tablespoonfuls over top. Cut through batter with a knife to swirl. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan.

3 Bake until center is just set and top appears dull, about 1-1/4 hours. (Center of cheesecake will jiggle when moved.) Cool cheesecake on a wire rack for 10 minutes. Loosen side from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.