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Peanut Cheesecake
*1/4 cup creamy peanut butter
*3 tbsp sugar
*3 tbsp margarine or butter
*1 1/2 c graham cracker crumbs (about 20 squares)
*2 pkgs (8 ounces each) cream cheese, softened
*3/4 c sugar
*2 tsp vanilla
*2 eggs
*1/2 c finely chopped salted peanuts
*1/2 c chilled whipping cream
*1/2 tsp vanilla
*1/4 c finely crushed peanut brittle
Heat oven to 350*.
Heat peanut brittle 3 tbsp sugar and the margarine in 1 1/2-quart saucepan over low heat, stirring frequently, intil margarine is melted. Stir in cracker crumbs. Press firmly against bottom and side of ungreased pie plate,9x1 1/4 in, or on bottom only of ungreased square pan,9x9x2 in.
Beat cream cheese slightly in 2 1/2-quart bowl. Add 3/4 c sugar, 2 tsp vanilla and the 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 1/2 tsp vanilla in chilled 1 1/2-pint bowl until stiff. Spread over cheesecake;sprinkle with peanut brittle. Refrigerate and remaining cheesecake immediately.
Alexis Ellis
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