Americana Peanut Cheesecake
Yield
12 servingsPrep
120 minCook
0 minReady
120 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
peanuts
chopped and roasted, divided |
|
| 2 | tablespoons |
peanuts
chopped and roasted, divided |
|
| 1 | cup |
graham cracker crumbs
|
*
|
| ⅓ | cup |
butter
melted |
|
| ⅔ | cup |
peanut butter
creamy style |
|
| 12 | ounces |
cream cheese
four 3 ounce packages |
|
| 14 | ounces |
milk, sweetened condensed
|
|
| ⅓ | cup |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 4 | ounces |
whipped topping, prepared
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
peanuts
chopped and roasted, divided |
|
| 3E+1 | ml |
peanuts
chopped and roasted, divided |
|
| 237 | ml |
graham cracker crumbs
|
*
|
| 79 | ml |
butter
melted |
|
| 158 | ml |
peanut butter
creamy style |
|
| 346.8 | ml/g |
cream cheese
four 3 ounce packages |
|
| 404.6 | ml/g |
milk, sweetened condensed
|
|
| 79 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 115.6 | ml/g |
whipped topping, prepared
|
|
Directions
In small bowl, combine ¾ cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bototom and 1 inch up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set.
In large bowl with electric mixer at medium speed, beat softened cream cheese and peanut butter until fluffy. Gradually beat in condensed milk and mix well. Add lemon juice and vanilla; blend well. Fold in whipped topping. Pour mixture into prepared crust; garnish top with remaining 2 tablespoons chopped peanuts. Refrigerate 2 to 3 hours, or until well chilled.
