Peanut butter cheesecake with peanut sauce

12 servings

Ingredients

Quantity Ingredient
(PIE SHELL):
10 ounces Graham cracker crumbs
2½ ounce Margerine
3½ ounce Sugar
1 Egg
2 ounces Peanuts
(FILLING):
30 ounces Philadelphia Cream Cheese
10 ounces Sugar
1½ ounce Vanilla
12 ounces Peanut Butter
½ tablespoon Lime zest
½ tablespoon Lime juice
8 ounces Chopped peanuts
(SAUCE):
8 ounces Light brown sugar
2 cups Light corn syrup
6 ounces Butter
6 ounces Heavy cream
12 ounces 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 3-½ 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 Rat's Nest (Point & Counterpoint) This was developed by Chef Stanley Jackson of the New Orleans Hilton who serves this at Kabby's Restaurant in the same hotel and who won the grand prize for it

in the recent Peanut Advisory Board's contest.

Submitted By DAN CEPPA On 02-25-95

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