Peanut Chessecake Tropicana
Ingredients:
- 2 cup ground peanuts
- 2 tablespoon melted butter
- 2 packages (3 oz. each) cream cheese
- 3/4 cup sugar
- 1/4 teaspoon vanilla extract
- 3 eggs
- 1 package (31/4 oz.) instant banana pudding and pie filling
- 1/2 cup whipping cream
- 1 tablespoon butter
- 1 square (1 oz.) unsweetened chocolate
Directions:
Combine ground Virginia peanuts and butter. Reserve 2 tablespoons peanut mixture to sprinkle on top of cheesecake later. Press remaining mixture into bottom of an 8 inch square baking pan. Bake in a preheated 325 degree oven about 10 minutes. Whip cream cheese until light and fluffy. Beat in sugar and vanilla extract. Beat in eggs, one at a time, then pudding mix and whipping cream. Pour into cooled baked crust. Return to oven and bake an additional 50-55 minutes or until knife inserted near center comes out clean. In a saucepan over low heat, melt butter and chocolate. Drizzle over baked cheesecake. Sprinkle reserved 2 tablespoons peanut mixture on top of cheesecake. Cut in 9 squares.