Whitley's Peanut Factory
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Peanut Chessecake Tropicana

  • 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
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.

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