Peanut Butter Cheesecake With Peanut Sauce Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
, (PIE SHELL):
12 ounce: Peanut Butter,
10 ounce: Graham cracker crumbs,
1/2 tbsp: Lime zest,
2 1/2 ounce: Margerine,
1/2 tbsp: Lime juice,
3 1/2 ounce: Sugar,
8 ounce: Chopped peanuts,
1: Egg,
, (SAUCE):
2 ounce: Peanuts,
8 ounce: Light brown sugar,
, (FILLING):
2 cup: Light corn syrup,
30 ounce: Philadelphia Cream Cheese,
6 ounce: Butter,
10 ounce: Sugar,
6 ounce: Heavy cream,
1 1/2 ounce: Vanilla,
12 ounce: Tosted peanuts, chopped
Directions:
In a medium mixing bowl, mix all [pie shell] ingredients together by
hand.
Mold pie shell into a 10 inch pie pan. Bake in a preheated oven at 350
degrees for 17 minutes.
Mix cream cheese and sugar in an electric mixer. Whip until fluffy.
Add
lime zest and juice, vanilla and peanut butter. Mix well. Fill pie
with
cheese mixture and top with chopped peanuts. Freeze pie overnight.
Remove
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 boil.
Let
simmer for 30 minutes. Remove, add peanuts and keep warm. Serve over
each
slice.
From: BILL BIRNER ]The Rats Nest (Point & Counterpoint) This was
developed by Chef Stanley Jackson of the New Orleans Hilton who
serves this at Kabbys Restaurant in the same hotel and who won the
grand prize for it
in the recent Peanut Advisory Boards contest.
Submitted By DAN CEPPA On 02-25-95
Source from luhu.jp
hand.
Mold pie shell into a 10 inch pie pan. Bake in a preheated oven at 350
degrees for 17 minutes.
Mix cream cheese and sugar in an electric mixer. Whip until fluffy.
Add
lime zest and juice, vanilla and peanut butter. Mix well. Fill pie
with
cheese mixture and top with chopped peanuts. Freeze pie overnight.
Remove
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 boil.
Let
simmer for 30 minutes. Remove, add peanuts and keep warm. Serve over
each
slice.
From: BILL BIRNER ]The Rats Nest (Point & Counterpoint) This was
developed by Chef Stanley Jackson of the New Orleans Hilton who
serves this at Kabbys Restaurant in the same hotel and who won the
grand prize for it
in the recent Peanut Advisory Boards contest.
Submitted By DAN CEPPA On 02-25-95
Source from luhu.jp