Title: Peanut Cheesecake
Categories: None
Yield: 1 Servings

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

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"

Date: Sun, 1 Sep 1996 08:31:42 -0400