Directions:
- In medium bowl stir peanuts, crumbs, sugar and butter until blended.
- Press into bottom of spring form pan then set aside.
- With mixer at medium speed beat cheese, peanut butter, milk, salt and vanilla until creamy.
- Add 1 cup sugar then beat 2 minutes then add eggs one at a time beating well after each.
- Pour over crust in spring form pan then bake for 50 minutes and cool on rack 10 minutes.
- In small bowl stir together sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla.
- Spread over top of cheesecake then cool completely then cover and refrigerate overnight.
- Before serving sprinkle 1/3 cup chopped peanuts around top edge of cheesecake.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 553.61 Kcal (2318 kJ) | ||
| Calories from fat | 358.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.87g | 61% | |
|---|---|---|---|
| Cholesterol | 133.5mg | 44% | |
| Sodium | 312.73mg | 13% | |
| Potassium | 306.21mg | 7% | |
| Total Carbs | 34.76g | 12% | |
| Sugars | 27.92g | 112% | |
| Dietary Fiber | 2.45g | 10% | |
| Protein | 14.71g | 29% | |
| Iron | 1.5mg | 8% | |
| Calcium | 128.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 344.22 Kcal (1441 kJ) | ||
| Calories from fat | 223.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.79g | 61% | |
|---|---|---|---|
| Cholesterol | 83.01mg | 44% | |
| Sodium | 194.45mg | 13% | |
| Potassium | 190.39mg | 7% | |
| Total Carbs | 21.61g | 12% | |
| Sugars | 17.36g | 112% | |
| Dietary Fiber | 1.52g | 10% | |
| Protein | 9.15g | 29% | |
| Iron | 0.9mg | 8% | |
| Calcium | 80.1mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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