posted by Pat T 04-12-99 7:17 AM
1 cup graham cracker crumbs
1/4 cup packed brown sugar
6 Tblsp. butter, melted & divided
2 (8 oz.) pkgs. cream cheese, softened
2 cups sugar
2 tsp. vanilla extract
2 cups creamy peanut butter
1-1/2 cups heavy cream, whipped
1 cup unsalted dry roasted peanuts, chopped
4 oz. semisweet chocolate
3 Tblsp. plus 2 tsp. hot coffee
In medium bowl, combine graham cracker crumbs, brown sugar, and 4 Tblsp. melted butter. Press mixture onto bottom of 9" x 3" springform pan.
In a large bowl, beat cream cheese, sugar, vanilla extract, and remaining 2 Tblsp. melted butter until smooth. Gradually beat in peanut butter until creamy. Fold whipped cream and peanuts into peanut butter mixture. Spoon filling into crust. Refrigerate 6 hours.
In double boiler over hot water (or in heavy small saucepan over low heat), heat chocolate and coffee, stirring until melted. Spread over filling. Refrigerate until firm. Makes 16 servings.
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