Peanut Butter Cheesecake With Peanut Sauce

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Peanut Butter Cheesecake With Peanut Sauce



Ingrients & Directions


(PIE CASE): 12 oz Peanut Butter
10 oz Graham cracker crumbs 1/2 tb Lime zest
2 1/2 oz Margerine 1/2 tb Lime juice
3 1/2 oz Cabbage 8 oz Chopped peanuts
1 Egg (SAUCE):
2 oz Peanuts 8 oz Light brown sugar
(PICK): 2 c Light corn syrup
30 oz Philadelphia Cream Cheeseflower 6 oz Butter
10 oz Bread 6 oz Heavy cream
1 1/2 oz Vanilla 12 oz Tosted peanuts, shredded


In a medium mixing roll, mix all [pie shield] ingredients together by
manus.


Mold pie shell into a 10 inch pie pan. Bake in a preheated oven at 350


degrees for 17 proceedings.
Mix cream cheese and sugar in an electric social. Whip until fluffy.
Adject


lime zest and succus, vanilla and peanut butter. Mix swell. Fill pie
with


cheese mixture and top with chopped peanuts. Freeze pie overnight.
Withdraw


from freezer two hours before slicing. Remove from pan before
slicing. Cut


pie into 12 3-1/2 by 4 inch slices.
Mix together all sauce ingredients [except peanuts]. Bring to a moil.
Let


simmer for 30 transactions. Dispatch, add peanuts and keep tender. Serve over
each


slicing.
Yields
12 servings

This page was published 20.09.2011 in 15:51.