 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
PEANUT BUTTER CHEESECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Schmidt Estate in Duncanville, Texas in 1988. Ingredients:
3/4 cup chopped unsalted peanuts |
1/2 cup graham cracker crumbs |
2 tablespoons granulated sugar |
1/4 cup butter melted |
24 ounces cream cheese softened |
3/4 cup smooth peanut butter |
1/4 cup milk |
1/4 teaspoon salt |
1-1/2 teaspoons vanilla |
1 cup granulated sugar |
4 eggs |
8 ounces dairy sour cream |
2 tablespoons granulated sugar |
1/4 teaspoon vanilla |
1/3 cup chopped unsalted peanuts |
Directions:
1. In medium bowl stir peanuts, crumbs, sugar and butter until blended.
2. Press into bottom of spring form pan then set aside.
3. With mixer at medium speed beat cheese, peanut butter, milk, salt and vanilla until creamy.
4. Add 1 cup sugar then beat 2 minutes then add eggs one at a time beating well after each.
5. Pour over crust in spring form pan then bake for 50 minutes and cool on rack 10 minutes.
6. In small bowl stir together sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla.
7. Spread over top of cheesecake then cool completely then cover and refrigerate overnight.
8. Before serving sprinkle 1/3 cup chopped peanuts around top edge of cheesecake.
|
|