Peanut Cheesecake
3/4 cup roasted
peanuts, chopped and divided
2 tablespoons roasted peanuts,
chopped
1 cup graham cracker crumbs
1/3 cup
butter, melted
2/3 cup creamy peanut butter
12 ounces cream cheese, softened
1 14 ounce can sweetened
condensed milk
1/3 cup lemon juice
1
teaspoon vanilla extract
1 4 ounce carton 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.
