| 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”