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Old 02-19-2008, 07:44 PM   #1
txjewel
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I'm in Love - Linda's No Bake Peanut Butter Cheesecake

OMG - I made this tonight and it is awesome!
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Old 02-19-2008, 07:52 PM   #2
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Old 02-19-2008, 07:52 PM   #3
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O that sounds yummy!
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Old 02-19-2008, 07:56 PM   #4
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Yeah, that sounds good. I also want to try her Mama Cheese Pie.
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Old 02-19-2008, 07:59 PM   #5
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LINDA'S LOW CARB MENUS & RECIPES

NO-BAKE PEANUT BUTTER CHEESECAKE
1 packet unflavored gelatin
3/4 cup Da Vinci sugar free syrup, vanilla flavor
24 ounces cream cheese, softened
1/2 cup natural peanut butter
1 cup heavy cream, whipped
Whipped cream or Whipped Topping for garnish, optional *
Grated chocolate, optional *

In a small pot, sprinkle the gelatin over 1/2 cup syrup and let soften 5 minutes. Heat and stir over low heat to dissolve the gelatin completely. Do not boil. Cool to room temperature. You can also dissolve the gelatin in the microwave by heating it about 30 seconds or so on HIGH. Stir until completely dissolved.

Beat the cream cheese and peanut butter until creamy. Gradually beat in the remaining 1/4 cup syrup and the gelatin mixture; beat until fluffy. Gently fold in the whipped cream. Pour into a greased 9-inch pie plate. Chill until set, about 5-6 hours. Garnish with whipped cream or Whipped Topping, if desired. This tastes even better the next day.

Makes 8-12 servings
Can be frozen, but quality will suffer

* I used some Lindt 85% Cocoa chocolate and the amount I grated didn't even register on the scale. To be safe, I counted 1/4 ounce of chocolate to garnish the whole pie and it had no significant affect on the carbs per serving. However, I didn't include the chocolate or the whipped cream in the counts below.

Per 1/8 Recipe: 493 Calories; 48g Fat; 11g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/12 Recipe: 328 Calories; 32g Fat; 8g Protein; 4g Carbohydrate; .5g Dietary Fiber; 3.5g Net
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Last edited by txjewel; 02-19-2008 at 08:01 PM..
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Old 02-19-2008, 08:03 PM   #6
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Cut the pieces small as this is very rich!
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Old 02-20-2008, 02:49 PM   #7
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Old 02-20-2008, 04:10 PM   #8
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That is gorgeous, Linda Sue!!
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Old 02-20-2008, 04:39 PM   #9
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Quote:
Originally Posted by LindaSue View Post

B-E-A-U-T-I-F-U-L LindaSue, just beautiful!
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Old 02-20-2008, 05:12 PM   #10
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Quote:
Originally Posted by LindaSue View Post

UMMMMMMMMMMMM I have one question? Do you eat all this stuff that you cook all the time?

I'ld eat the whole dang pie.
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Old 02-20-2008, 06:25 PM   #11
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I am drooling!!!! This looks so good.
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Old 02-26-2008, 06:42 PM   #12
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Bumping..Going to try tomorrow. Looks amazing!
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Old 02-26-2008, 07:40 PM   #13
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It really is fabulous - just cut small pieces!
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Old 02-26-2008, 07:43 PM   #14
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I made this for a salad luncheon today. It is very rich/very good. I added some peanut butter powder to it also so it would have more of a peanut butter flavor. I also chopped up some Russell Stover peanut butter cups for the top. It was a big hit.
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Old 02-27-2008, 03:10 AM   #15
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This is delicious! Yes, take a small piece, it's rich.
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Old 02-28-2008, 11:48 AM   #16
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Quote:
Originally Posted by SPECK View Post
UMMMMMMMMMMMM I have one question? Do you eat all this stuff that you cook all the time?

I'ld eat the whole dang pie.
My husband eats some of it and I don't make this kind of thing very often for the same reason you gave.
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Old 02-28-2008, 06:37 PM   #17
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Linda,
I don't tolerate splenda at all. Is there anything I can use in place of the 3/4 c of Da vinci's syrup?
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Old 02-28-2008, 08:34 PM   #18
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The pie looks great!!!
What is peanutbutter powder? Where can you buy it?
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Old 02-29-2008, 06:41 AM   #19
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Quote:
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Linda,
I don't tolerate splenda at all. Is there anything I can use in place of the 3/4 c of Da vinci's syrup?
Sure, just use 3/4 cup plain water in place of the syrup and add 3/4 cup worth sweetness-wise of your favorite sweetener. I would also add a teaspoon of vanilla extract.
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Old 02-29-2008, 06:39 PM   #20
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Thanks LindaSue! I am making this on Saturday!
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Old 03-13-2008, 10:52 AM   #21
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this looks fantastic!!! I cant wait to try it.. except, i have this deep deep love for peanut butter.. its my weakness.. so maybe it be best if i dont... :blush:
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Old 03-13-2008, 10:57 AM   #22
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I made this recently, but I added a crust. I found a "Peanutty Crust" from the Recipe Room, and it was perfect with this cheesecake. I, too, loooove peanut butter! My DH said this cheesecake was a keeper!
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Old 03-14-2008, 05:39 AM   #23
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I think im making one of these for Easter!
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Old 03-16-2008, 09:11 PM   #24
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I made this last week and it was fantastic. I actually cut mine into 16 pieces, and they were enough to satisfy.

I decided to experiement with the recipe, and today made a pumpkin cheesecake. Delicious, just subbed pumpkin for the peanutbutter and added a dash of caramel davinci's.

Next week I'll be trying a white chocolate capaccino cheesecake!
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Old 03-24-2008, 07:36 AM   #25
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Made this for Easter for me...everyone else was having strawberry shortcake.
It was easy to make and I rally did like it a lot...
Having said that it only had a faint taste of peanut butter and I thought it could have been a little bit sweeter. Next time I make one I think I will cut the creamcheese a bit maybe only 20 oz and add some more sweetener...just a touch.
However it was great and I highly recommend it!
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Old 03-24-2008, 11:58 AM   #26
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LaRae - could you point me to the recipe you used for the peanutty crust? I looked in the recipe room but couldn't find it. TIA
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Old 03-24-2008, 12:44 PM   #27
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Absolutely!

Here it is:

Peanutty Crust

Quote:
2 Cups of peanuts
1/4 cup of Splenda sweetner



1/4 cup of butter or margerine
2 TBL sp sugar free jello(opt)

How To Prepare: Crush the peanuts with food chooper until very fine.


Mix all dry ingredients together then add melted butter. Put into 9in. pie pan and spread evenly. This crust taste so good with the chocolate cloud as the filling.
Number of Servings: approx 8
Carbs per serving - include all nutritional information if known: very low
Preparation Time: 25 min with chocolate cloud filling
Effort (Easy, Average, Difficult): Easy
Source: Connita R. Hill
The next time I make this crust, I was thinking of trying the lightly salted or even unsalted peanuts. The crust was great, but I think I would like it better a little less salty.
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Old 03-24-2008, 02:27 PM   #28
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Just out of curiosity, did you use the sf jello? And, I guess I'm dense today, but what does sp sugar-free jello mean and what would it add to the crust? I bet the crust would be good with dry roasted peanuts.
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Old 03-24-2008, 02:32 PM   #29
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I didn't use the s/f jello. I'm guessing that the sp means the splenda s/f jello as some do not like to use the aspartame-sweetened s/f jello. That's just my guess, though!

Let me know how you like this crust. I did use the dry roasted peanuts, also. We sure liked it!
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Old 03-24-2008, 04:50 PM   #30
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I had thought a crust of some sort wouldhave been nice but is isn't necessary for sure
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