Drumstick Cheesecake
| Yield |
|
20 servings (if cut 4x5) |
|
Ingredients |
|
Base |
|
|
|
½ cup |
butter |
125 mL |
| 2
Tbsp |
peanut butter |
30 mL |
| 2
cups |
graham wafer crumbs |
500 mL |
|
½ cup |
unsalted peanuts, chopped |
125 mL |
| |
|
|
|
Filling |
|
|
| 1
pkg |
cream cheese, softened |
250 g |
|
½ cup |
sugar |
125 mL |
|
½ cup |
peanut butter |
125 mL |
| 2
tsp |
vanilla |
10 mL |
| 3
large |
eggs |
3
large |
| 2
cups |
whipping cream, whipped |
500 mL |
|
¼ cup |
chocolate syrup |
50 mL |
|
¼ cup |
caramel sauce |
50 mL |
| Directions |
Base: Melt together butter and peanut
butter. Mix all ingredients together. Reserve 1 cup for
topping and press remaining mixture into a 9 x 13” pan.
Filling: Beat cream cheese, sugar, peanut butter and vanilla
at high speed until well blended. Add one egg at a time,
beating constantly. Fold in whipped cream and pour over base.
Drizzle with chocolate syrup and caramel sauce. Cut through
filling with knife to swirl syrup and sauce. Sprinkle with
remaining base mixture. Freeze. Let cheesecake sit out to
soften slightly before serving.
* When properly handled, raw and slightly cooked Canadian
Grade “A” eggs are not a safety concern for the healthy
individual. Source: Manitoba Egg Producers.
NOTE: If you are concerned, please substitute with pasteurized
egg product. |
|
Nutrient Content |
|
Per Serving: Energy: 323.4 Kcal ·
Carbohydrate: 20.1 g · Protein: 6.2 g · Fat (Total): 25.2 g
· Calcium: 42.6 mg |
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