Every month we get a newsletter from our energy co-op. It is around 7 pages with helpful hints on saving energy, what is going on in the community and charitable donations. I will leaf through it and read an article that may catch my attention. The very first thing I do is look on the back cover for the monthly recipe! Recipes are sent in from other readers and printed on the last page.
The cheesecake is from the March 2014 issue. There is no name listed as to who sent it in but I sure am glad they did!
- 4 cups graham cracker crumbs
- 1 stick (8 ounces) margarine, softened
- 2 cups sugar, divided (3/4 cup and 1 1/4 cups)
- 2 eggs
- 1 1/2 cups peanuts, coarsely chopped, divided (1 cup and 1/2 cup)
- 4 (8 ounce) packages cream cheese, softened
- 3 tablespoons vanilla
- 1 1.2 tablespoons juice of fresh lime
- 1 cup crunchy peanut butter
- To make the crust: In large bowl, place graham cracker crumbs, margarine, 3/4 cup of the sugar, eggs and 1 cup of the chopped peanuts. Mix with a fork until thoroughly combined. Press mixture into a greased 9-inch pie pan. Bake at 350 degrees for 10 minutes.
- To make filling: In large bowl, whip cream cheese and remaining sugar with an electric mixer for about 4 minutes or until fluffy. Add vanilla, zest of lime and lime juice. Beat at medium speed for about three minutes. Fold in peanut butter. Beat for three minutes or until light and fluffy.
- Spoon mixture into baked pie shell; use spatula to smooth filling. Cover with plastic wrap or aluminum foil. Freeze overnight.
- Thaw for one hour before slicing. Sprinkle each slice with remaining chopped peanuts.