Peanut butter cheesecake with peanut sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (PIE SHELL): | ||
| 10 | ounces | Graham cracker crumbs |
| 2½ | ounce | Margerine |
| 3½ | ounce | Sugar |
| 1 | Egg | |
| 2 | ounces | Peanuts |
| (FILLING): | ||
| 30 | ounces | Philadelphia Cream Cheese |
| 10 | ounces | Sugar |
| 1½ | ounce | Vanilla |
| 12 | ounces | Peanut Butter |
| ½ | tablespoon | Lime zest |
| ½ | tablespoon | Lime juice |
| 8 | ounces | Chopped peanuts |
| (SAUCE): | ||
| 8 | ounces | Light brown sugar |
| 2 | cups | Light corn syrup |
| 6 | ounces | Butter |
| 6 | ounces | Heavy cream |
| 12 | ounces | Tosted peanuts, chopped |
Directions
In a medium mixing bowl, mix all [pie shell] ingredients together by hand.
Mold pie shell into a 10 inch pie pan. Bake in a preheated oven at 350 degrees for 17 minutes.
Mix cream cheese and sugar in an electric mixer. Whip until fluffy.
Add
lime zest and juice, vanilla and peanut butter. Mix well. Fill pie with
cheese mixture and top with chopped peanuts. Freeze pie overnight.
Remove
from freezer two hours before slicing. Remove from pan before slicing. Cut
pie into 12 3-½ by 4 inch slices.
Mix together all sauce ingredients [except peanuts]. Bring to a boil.
Let
simmer for 30 minutes. Remove, add peanuts and keep warm. Serve over each
slice.
From: BILL BIRNER ]The Rat's Nest (Point & Counterpoint) This was developed by Chef Stanley Jackson of the New Orleans Hilton who serves this at Kabby's Restaurant in the same hotel and who won the grand prize for it
in the recent Peanut Advisory Board's contest.
Submitted By DAN CEPPA On 02-25-95