Pre-heat your oven to 350 degrees.
Mix peanut butter, sugar and egg in one bowl. Pour dough into small cake pan, spread and even out across the bottom of the pan.
In a separate bowl, mix the cream cheese, sugar, and vanilla extract. Pour filling into your cake pan mix on top of crust, spreading out the filling with a spatula.
At this point, you need to slightly heat up your jelly. You can do so by microwaving it for about 5-10 seconds. Once slightly warmer than room temperature, use a spoon to drizzle the jelly on top of the cheesecake filling. The amount of jelly you use it up to you.
Once done, cut through the cheesecake filling with a toothpick (or other narrow instrument) to give you cheesecake the jelly swirl it deserves.
Make a simple water bath for you cake pan, and bake for around 30 minutes. Remove from oven and allow to cool slightly.
Refrigerate before eating.
NOTE: This recipe will make a softer/moister crust than some desire. If you want a harder crust, cook the crust by itself at 400 degrees for 8 minutes, let cool to room temperature, then proceed with the rest of this recipe.
Enjoy!
0 servings