Peanut Cheesecake
A creamy, no-bake cheesecake-
It's the ultimate indulgence
1 cup graham cracker crumbs
3/4 cup plus 2 tablespoons chopped
,,,,,,,,,,,,,,,,,salted peanuts, divided
1/3 cup butter, melted
4 packages (3 oz)cream cheese softened
2/3 cup creamy peanut butter
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 1/2 cups whipped topping
In a small bowl, combine the cracker crumbs,
3/4 cup peanuts and butter.
Press onto the bottom and 1 in up the sides of a greased
9 in springform pan.
Cover and refrigerate for 20 minutes.
Meanwhile, in a large mixing bowl, beat cream
cheese and peanut butter until light and fluffy.
Gradually beat in milk.
Add lemon juice and vanilla; mix well.
Fold in the whipped topping.
Pour over crust. Sprinkle with remaining peanuts.
Cover and refrigerate for at least 8 hours. Serves 12
A creamy, no-bake cheesecake-
It's the ultimate indulgence
1 cup graham cracker crumbs
3/4 cup plus 2 tablespoons chopped
,,,,,,,,,,,,,,,,,salted peanuts, divided
1/3 cup butter, melted
4 packages (3 oz)cream cheese softened
2/3 cup creamy peanut butter
1 can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 1/2 cups whipped topping
In a small bowl, combine the cracker crumbs,
3/4 cup peanuts and butter.
Press onto the bottom and 1 in up the sides of a greased
9 in springform pan.
Cover and refrigerate for 20 minutes.
Meanwhile, in a large mixing bowl, beat cream
cheese and peanut butter until light and fluffy.
Gradually beat in milk.
Add lemon juice and vanilla; mix well.
Fold in the whipped topping.
Pour over crust. Sprinkle with remaining peanuts.
Cover and refrigerate for at least 8 hours. Serves 12
Remember to Brush your teeth
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