• 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.

Related Products