Americana peanut cheesecake

Yield: 12 servings

Measure Ingredient
-Dottie Cross TMPJ72B
¾ cup Chopped roasted peanuts; div
2 tablespoons Chopped roasted peanuts; div
1 cup Graham cracker crumbs
⅓ cup Butter or margarine, melted
⅔ cup Creamy peanut butter
4 packs (3 ounces each) cream cheese softened
1 can (14 ozs) sweetened condensed
⅓ cup Lemon juice
1 teaspoon Vanilla extract
1 pack (4 ozs) frozen whipped toppi thawed

In small bowl, combine ¾ cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1" up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled. Source: Great Holiday Baking (Woman's Day) Reformatted by: CYGNUS, HCPM52C

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