Peanut cheesecake

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

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