Most cheesecakes have a cookie crust. This crust uses nuts so it will especially appeal to those avoiding gluten (but also will be a hit with everyone). It is better to overpulse the nuts slightly so that the crust holds its shape when removed from the pan.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2008
MethodPeanut Brittle: In small heavy saucepan, bring sugar, water and cream of tartar to boil over medium heat, stirring. Cook, without stirring but brushing down side of pan occasionally with brush dipped in water, until deep amber coloured, 9 to 15 minutes.
Stir in peanuts. Spread over greased rimmed baking sheet; let cool to room temperature. Break into shards. (Make-ahead: Store in airtight container for up to 1 week.)
In food processor, finely chop peanuts with brown sugar; pulse in butter until clumped together and consistency of thick peanut butter. Press firmly into twelve 1/2-cup (125 mL) mini-cheesecake cups. Bake in 350°F (180°C) oven until golden at edges, 12 to 15 minutes; let cool on rack.
Filling: In large bowl, beat together cream cheese, sugar and vanilla; beat in egg and egg yolk. Spoon half over bases; spoon 1/2 tsp (2 mL) peanut butter on top of each. Top with remaining filling, smoothing tops.
Bake in 325°F (160°C) oven until edges are set but centres still jiggle slightly, about 15 minutes. Let cool on rack. Cover and refrigerate until set, about 2 hours. (Make-ahead: Refrigerate for up to 2 days.)
Top each cheesecake with shard of peanut brittle.
Nutritional facts Per serving: about
- Sodium 115 mg
- Protein 9 g
- Calories 323.0
- Total fat 24 g
- Cholesterol 72 mg
- Saturated fat 10 g
- Total carbohydrate 22 g
- Iron 7.0
- Folate 12.0
- Calcium 5.0
- Vitamin A 15.0