Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Triple Peanut 'N Fudge Cheesecake




Source of Recipe


Kurt Wait


List of Ingredients




Crust---

1 cup chocolate wafer crumbs
1/3 cup finely chopped dry-roasted peanuts
1/3 cup butter or margarine, melted

Peanut Butter Filling---

2 -8oz blocks light cream cheese
1 cup sugar
2/3 cup creamy peanut butter
1/2 cup milk
3 tablespoons flour
1 tablespoon cinnamon
4 eggs

Fudge Topping---

6 oz semisweet chocolate, chopped
1/2 cup whipping cream
6 tablespoons creamy peanut butter
1 cup dry-roasted peanuts


Recipe



1. Heat over to 350° F. Combine crumbs, peanuts and butter; press onto bottom of 9 inch springform pan. Bake at 350° F for 10 minutes.
2. For filling, heat oven to 450° F. In large mixer bowl, combine softened cream cheese, sugar, peanut butter, milk, flour and cinnamon, mixing with electric mixer until well blended. Pour batter over crust. Bake at 450° F for 10 minutes. Reduce oven temperature to 250° F; continue baking 40 minutes. Loosen cake from rim of pan. Cool; remove rim.

3. For glaze, in small saucepan over low heat, melt chopped chocolate with whipping cream and peanut butter, stirring frequently until smooth. Spread over cheesecake. Sprinkle with peanuts. Chill at least 2 hours or overnight.

Yield: 12 servings