Peanut Butter Jelly Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 1/2 cup almond flour
02 - 2 tablespoons butter, melted
03 - 1 tablespoon powdered sugar
04 - 1/4 teaspoon cinnamon

→ Batter

05 - 6 ounces cream cheese, softened
06 - 1/4 cup creamy peanut butter
07 - 1/2 cup powdered sugar
08 - 1 large egg
09 - 1/2 teaspoon vanilla extract
10 - 1/4 teaspoon salt
11 - 6 teaspoons raspberry jelly

# Instructions:

01 - Preheat oven to 300°F and grease a 6-cup muffin tin.
02 - Combine almond flour, powdered sugar, and cinnamon. Stir in melted butter until a dough-like consistency forms.
03 - Divide the mixture evenly among the 6 muffin tin cups, pressing it into a flat cup shape at the bottom with a thickness of about 1/4 inch.
04 - Bake the crust for 10-15 minutes or until golden brown. Remove and let cool for at least 10 minutes.
05 - Beat the softened cream cheese until smooth. Add peanut butter, powdered sugar, egg, vanilla extract, and salt. Stir until well combined.
06 - Pour equal amounts of batter on top of the cooled crusts in the muffin tin.
07 - Bake for 18-20 minutes. Remove from oven and let cool completely for about 30 minutes.

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