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CATEGORY CUISINE TAG YIELD
Grains, Dairy, Eggs 1 Servings

INGREDIENTS

1/4 c Creamy peanut butter
3 tb Sugar
3 tb Margarine or butter
1 1/2 c Graham cracker crumbs (About 20 squares)
2 pk (8 oz.) cream cheese, softened
3/4 c Sugar
2 ts Vanilla
2 Eggs
1/2 c Finely chopped salted peanuts
1/2 c Chilled whipping cream
1/2 ts Vanilla
1/3 c Finely crushed peanut brittle

INSTRUCTIONS

Heat oven to 350. Heat Peanut butter, 3 tbls sugar, and margarine in 1 1/2
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 1/4). Beat cream cheese slightly in 2 1/2 qt bowl. Add 3/4
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 1/2 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@AOL.COM>
Date:    Sun, 1 Sep 1996 08:31:42 -0400

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”

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