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    Tin Roof Cheesecake


    Source of Recipe


    posted by billk54 at rc

    List of Ingredients





    1 1/2 pk GRAHAM CRACKERS, crushed (or
    - 1 package
    GRAHAM CRACKERS and 1/2 cup
    - PEANUTS
    Chopped)
    1/3 c SUGAR
    5 tb BUTTER, melted
    Mix and pat into 10"
    - springform pan (bottom and
    - up sides).
    CAKE
    32 oz CREAM CHEESE (good quality),
    - remove from
    Package, place into pyrex
    - bowl and
    Microwave for 2 minutes on
    - high)
    1 c SUGAR
    5 JUMBO EGGS, REMOVE FROM
    - SHELL and warm in
    Microwave for 25 seconds.
    1/2 c WHIPPING CREAM (unwhipped)
    1/4 c CORNSTARCH
    1 t VANILLA
    1/2 c PEANUTS, chopped
    1/2 c CHOCOLATE SAUCE/HOT FUDGE
    - SAUCE




    Recipe




    Beat the cheese until light. Add sugar and beat again. Add eggs, one at a time, beating after each. Add cream, cornstarch, vanilla and mix well. Stir in nuts (optional). Pour into prepared pan. Drop sauce in spoonful at a time and swirl with a knife. Bake at 350-degrees for 1 hour or so with a pan of water at the bottom of the oven to keep the humidity high. Cake is done when edges are firm but middle is still somewhat soft. When possible let the cake cool in the oven with the door ajar but run a knife around the edge of the cake to loosen from pan BEFORE it cools or it will crack down the middle. Cool several ours or overnight. Top with more fudge sauce and peanuts.

 

 

 


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