- Portion size 36 servings
- Credits : Canadian Living Magazine: November 2010
Ingredients
Cheesecake:
Chocolate Sauce:
Method
In bowl, stir together crumbs, peanuts, butter and sugar until moistened; press into parchment paper–lined 8-inch (2 L) square metal cake pan. Bake in 350°F (180°C) oven until firm, about 10 minutes. Let cool on rack.Cheesecake: Press brown sugar through sieve into large bowl to remove lumps. Add cream cheese and peanut butter; beat at medium speed for 3 minutes. Beat in eggs and egg yolk, 1 at a time; beat in vanilla then cream. Pour over crust.
Bake in 325°F (160°C) oven until edges are set, about 30 minutes. Let cool on rack. Cover and refrigerate until firm, about 2 hours. Cut into squares.
Chocolate Sauce: In saucepan, heat cream just until boiling; pour over chocolate and butter in bowl, whisking until smooth. Stir in corn syrup. Let cool for 5 minutes. Drizzle over cheesecake.
Nutritional facts Per square: about
- Sodium 108 mg
- Protein 3 g
- Calories 165.0
- Total fat 13 g
- Potassium 83 mg
- Cholesterol 41 mg
- Saturated fat 6 g
- Total carbohydrate 11 g
%RDI
- Iron 5.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 9.0
