Butter Jelly Cheesecake (Print Version)

# Ingredients:

→ Crust

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

→ Batter

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

# Instructions:

01 - Set your oven to 300°F and grease a 6-cup muffin pan.
02 - Throw the almond flour, cinnamon, and powdered sugar into a bowl. Stir in the melted butter to create a doughy mix.
03 - Spoon the crust mixture evenly into the 6 muffin cups, flattening them into a thin circle shape about 1/4 inch thick.
04 - Pop the crust into the oven for about 10-15 minutes or until it gets golden. Take it out and let it cool for 10 minutes or more.
05 - Whip the cream cheese until it’s smooth. Mix in the egg, peanut butter, powdered sugar, vanilla, and salt until everything’s combined well.
06 - Pour the cheesecake batter on top of the cooled crusts, dividing it evenly across all 6 cups.
07 - Bake for around 18-20 minutes. Pull them out and let them fully cool for half an hour.

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