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Reviews Date product posted
Mon January 26, 2004
Recommended By Average Price Average Rating
No recommendations None indicated None indicated

Ingredients: 24 ounces cream cheese --
1 1/2 cups artificial
sweetener -- or 36 packets
1 teaspoon Vanilla extract
4 Eggs
3/4 cup unsweetened
cocoa -- Saco Cocoa
1/2 jar Kroger Just Right
Creamy peanut butter

How To Prepare: Preheat oven to 350
degrees F.

In large mixing bowl beat
cheese until creamy.
On LOW, add cocoa and
Add eggs, one at a time,
beating well after each
Add vanilla.

Spray 10" spring form pan
with non-stick cooking
Pour directly into spring
form pan.
Bake in 350 oven for 45-55
minutes or until firm.
Chill at least three hours.

Remove lid and inner liner
from plastic peanut butter
Place in microwave on high
for 30 seconds, or until
peanut butter is soft (but
NOT liquid). Stir peanut
butter with knife. Let cool
until reaches the right
consistency-it should pour,
but NOT be runny. Use knife
to help pourthe peanut
butter over the cheesecake
in swirling pattern, then
"marble" with knife. USE
HALF THE 17.3 oz JAR.
Some peanut butter may be
reserved and spread on
completely cooked and
partially cooled cheesecake
as "frosting".
NOTES : Counts for peanut
butter not included in totals.
Carbs per serving - include all nutritional information if known: 91g carbs total
Effort (Easy, Average, Difficult): Easy

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