Try this Peanut Cheesecake recipe, or contribute your own.
Suggest a better descriptionHeat oven to 350. Heat Peanut butter, 3 tbls sugar, and margarine in 1 1/2 qt saucepan over low heat, stirring frequently until margarine is melted. Stir in crracker crumbs. Press firmly against bottom and side of ungreased pie plate (9 X 1 1/4). Beat cream cheese slightly in 2 1/2 qt bowl. Add 3/4 cup sugar, 2 tsp vanilla and eggs; beat on medium speed until smooth, about 2 minutes. Fold in peanuts; pour over crumb mixture. Bake until firm, about 30 minutes. Cover and refrigerate at least 2 hours but no longer than 48 hours. Beat whipping cream and 1/2 tsp vanilla in chilled bowl until stiff. Spread over cheesecake, sprinkle with peanut brittle. Refrigerate immediately. 8 servings; 410 calories per serving. **From Selections from BETTY CROCKERS COOKBOOK** Posted to EAT-L Digest 31 Aug 96 From: "Anita M. Cousar"
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Serving Size: 1 Serving (1334g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4281 | ||
Calories from Fat: 1732 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 192.4g | 257 % | |
Saturated Fat 60.6g | 303 % | |
Monounsaturated Fat 78g | ||
Polyunsanturated Fat 32.8g | ||
Cholesterol 2289.6mg | 704 % | |
Sodium 1481.4mg | 51 % | |
Potassium 1242.2mg | 33 % | |
Total Carbohydrate 581.1g | 171 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 577.7g | ||
Protein 79.3g | 113 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4281
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