Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Peanut Butter And Jelly Cheesecake
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- #66162
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup graham cracker crumbs
1 cup sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
3 tablespoons sugar, divided
3 tablespoons butter or margarine, melted
2 packages (8 ounce size) cream cheese, softened
1/2 cup peanut butter
3 tablespoons flour
4 eggs
1/2 cup milk
1/2 cup grape jelly
directions
Mix crumbs, 3 Tbsp. of the sugar and butter; press onto bottom of 9-inch springform pan. Bake at 350 degrees F for 10 minutes. Cool completely.
Beat cream cheese, remaining 1 cup sugar, peanut butter and flour in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Blend in milk; pour over crust.
Bake at 350 degrees F for 55 minutes or until center is set. Loosen cake from rim of pan; cool before removing rim of pan.
Stir jelly until smooth; spread over cheesecake. Refrigerate at least 3 hours or overnight.
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nutrition data
400 calories, 24 grams fat, 39 grams carbohydrates, 9 grams protein per serving.
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