Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Creamy peanut butter |
| 3 tablespoons | Sugar |
| 3 tablespoons | Margarine or butter |
| 1½ cup | Graham cracker crumbs (About 20 squares) |
| 2 packs | (8 oz.) cream cheese, softened |
| ¾ cup | Sugar |
| 2 teaspoons | Vanilla |
| 2 \N | Eggs |
| ½ cup | Finely chopped salted peanuts |
| ½ cup | Chilled whipping cream |
| ½ teaspoon | Vanilla |
| ⅓ cup | Finely crushed peanut brittle |
Heat oven to 350. Heat Peanut butter, 3 tbls sugar, and margarine in 1½ qt saucepan over low heat, stirring frequently until margarine is melted.
Stir in crracker crumbs. Press firmly against bottom and side of ungreased pie plate (9 X 1 ¼). Beat cream cheese slightly in 2 ½ qt bowl. Add ¾ cup sugar, 2 tsp vanilla and eggs; beat on medium speed until smooth, about 2 minutes. Fold in peanuts; pour over crumb mixture. Bake until firm, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours. Beat whipping cream and ½ tsp vanilla in chilled bowl until stiff.
Spread over cheesecake, sprinkle with peanut brittle. Refrigerate immediately. 8 servings; 410 calories per serving.
**From Selections from BETTY CROCKERS COOKBOOK** Posted to EAT-L Digest 31 Aug 96 From: "Anita M. Cousar" <Aaliyah618@...> Date: Sun, 1 Sep 1996 08:31:42 -0400