 |
|
|
 |
|
| 3/4 Cup | Roasted Peanuts |
| 2 Tsp. | Roasted Peanuts - (separate from above) |
| 1 Cup | Graham Cracker Crumbs |
| 1/3 Cup | Butter - melted |
| 2/3 Cup | Creamy Peanut Butter |
| 12 Oz. | Cream Cheese, room temp. |
| 1 Can | Seetened Condensed Milk (14 Oz.) |
| 1/3 Cup | Lemon Juice |
| 1 Tsp. | Vanilla Extract |
| 1 Pkg. | Frozen Whipped Topping (4 Oz.) |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| 1. |
In small bowl, combine 3/4 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. |
|
| 2. |
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. |
|
| 3. |
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. |
|
|
|
|
|
|
|
Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 12
Prep. Time:
Utensils:
Notes: |
|
|
|
|
