Brittle Bread Cheesecake

2 cups (30) crushed shortbread cookies
1/3 cup margarine, melted
1/4 cup finely chopped peanuts
2 tbs granulated sugar
Three 8 oz pkg cream cheese, softened
1 cup packed brown sugar
1 tbs flour
2 tsp vanilla
1/2 cup creamy peanut butter
4 eggs
1-1/2 chops finely crushed peanut brittle
1/2 cup sour cream
2/3 cup sour cream
1 tbs packed brown sugar
1 tbs peanut butter
1 tsp vanilla

Combine crumbs, margarine, peanuts and granulated sugar; press onto bottom and 1-1/2 inches up sides of 9-inch springform pan. Bake at 350F degrees, 8 minutes.

Combine cream cheese, brown sugar, flour and vanilla, mixing at medium speed on electric mixer until well blended. Add peanut butter; mix well. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup peanut brittle. Blend in remaining peanut brittle and sour cream to cream cheese mixture; Pour over crust. Bake at 350F for 50 minutes.

Combine sour cream, brown sugar, peanut butter and vanilla; mix well. Spread over cheesecake; sprinkle with reserved peanut brittle. Continue baking 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Makes 10 to 12 servings.

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Cajun Country -- New Iberia, Louisiana