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rainbow kittens

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Fri Apr 03, 2009 11:44 pm Reply with quote

I thought I would share this recipe with everyone! It's for a delcious, LIGHT, melt-in-your-mouth cheesecake with a hint of peanut butter (it might be better than ice cream cake). It's easy to make and keeps awhile because you leave it in the freezer. All you need is one of those form-release pans if you're going to present it to guests (the pans with the buckle on the side) Otherwise, I'm sure you can find a baking pan of comparable size (9X13 rectangle... or maybe one of those 9 inch round guys) just as suitable. Anyway, here goes.

Peanutbutter Cheese Cake

BOTTOM:
2 cups graham cracker crumbs
1/2 cup margarine or butters

Mix together in a bowl and then smooth out on the bottom of the pan to form your crust.

Bake at 350 for 10 minutes

THE CAKE:
2 oz (250g) one package of cream cheese
1/2 cup sugar
3/4 - 1 cup of peanut butter (I usually do a cup)

Mix very well then add:

4 medium or large eggs

Add one egg at a time and beat well before adding each egg. Then mix in:

2 tsp of vanilla
1 large tub of Cool Whip

Mix very well well and pour in pan over graham cracker crumb bottom. Swirl top lightly with chocolate (I use chocolate sundae topping) and if you like crushed peanuts or bits of chocolate bar you can sprinkle those overtop. Whatever you want. Very easy to make fancy with a knife and you can cut through the design and it looks great.

Place in freezer for at least 3 hours.

Store in freezer when you are not serving/eating as this thing will melt!

Enjoy! (Unless you are allergic to peanuts, and then... sorry.)

TheU.ca Forum Index - Creativity - Peanutbutter Cheese Cake! - Reply to topic