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Reviews Date product posted
Fri April 30, 2004
Recommended By Average Price Average Rating
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How To Prepare: the way this cheesecake is made, is the middle peanut butter part is baked in a springform pan. the the crust is poured on top of the cooled cheesecake. when that is firm, the springform is released and the cheesecake is turned upside down, so the crust is on the bottom. then the topping is spread on top.

2 1/2 8 oz packages of cream cheese (20 oz) softened
1 1/2 cups ricotta cheese
1 1/2 cups sour cream
1/2 tsp liquid splenda (equiv. to 2 cups sugar)
6 eggs
1 c natural peanut butter

Blend first 4 ingredients. Add eggs one at a time. in a seperate smaller bowl, mix penaut butter with a little batter, keep adding more batter. then add to reat of batter (to keep from getting peanut butter lumps). pour into 10 1/2 inch springform pan sprayed with pam. bake in a water bath for one hour at 300, then another hour at 200. refrigerate (I left in frig overnite, but that may not be necessary)

1 1/2 squares unsweetened bakers chocolate
1 1/2 sticks butter (3/4 cup)
1/4 tsp liquid splenda
2 cups ground pecans

melt butter and choc in pan. add splenda and whisk. fold in pecans. spread over top of cheesecake. refrigerate until firm (about 2-3 hours)

If any of the sides are touching the pan, loosen with a butter knife or spatula. Release springform. Place a plate over crust, and turn upside down so crust is on the bottom. carefully remove bottom part of springform pan.

1 1/2 squares unsweetened bakers chocolate
1/4 tsp splenda
1 1/2 sticks butter, softened
2 tbsp peanut butter

melt chocolate in small pan. whisk in splenda. add butter and beat well. add peanut butter, beat well. It should be the consistency of frosting. If its not thick enough, stick it in the frig for about 10-15 minutes, then beat again. spread over top and sides of cheesecake.
Effort (Easy, Average, Difficult): Difficult
Senior LCF Member
Posts: 88
Registered: June 2002
Location: columbia, maryland

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