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Peanut Cheesecake


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By kc10
Member since 2006

Serves | Prep Time | Cook Time

Ingredients

3/4 cup roasted peanuts, chopped, divided
2 tablespoons roasted peanuts, chopped
1 cup graham cracker crumbs
1/3 cup butter, melted
2/3 cup creamy peanut butter
4 pkg. (3 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 carton (4 oz.) frozen whipped topping, thawed


In a small bowl, combine 3/4 cup chopped peanuts, graham cracker crumbs and melted butter; mix well. Press crumb mixture into bottom and 1 inch up sides of 9-inch springform pan. Refrigerate crust 20 minutes or until set. In a 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.


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