Title: Peanut Butter Cheesecake
Categories: Dessert
Yield: 12 Servings
| 3/4 | c | Roasted peanuts; chopped |
| 1 | c | Graham cracker crumbs |
| 1/3 | c | Butter; melted |
| 4 | pk | 3-oz. cream cheese; at room temp |
| 2/3 | c | Creamy peanut butter |
| 1 | cn | 14-oz. sweetened cond. milk |
| 1/3 | c | Lemon juice |
| 1 | ts | Vanilla |
| 1 | | Container (4-oz.) frozen whipped topping; thawed |
| 2 | tb | Roasted peanuts; chopped |
Combine peanuts, graham cracker crumbs and butter. Press mixture into 9
inch spring form pan. Chill 20 minutes. Using electric mixer, cream the
cheese and peanut butter until fluffy. Gradually add condensed milk; mix
well. Add lemon juice and vanilla; blend well. Fold in whipped topping.
Pour mixture into crust. Garnish with peanuts. Chill 2-3 hours. Source:
Peanut Advisory Board