MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tin Roof Cheesecake
Categories: Desserts, Cheesecake, Nuts
Yield: 9 Servings

1 1/2 pk Graham crackers; crushed
+=OR=+
1 pk Graham crackers
+=AND=+
1/2 c Peanuts; chopped
1/3 c Sugar
5 tb Butter; melted

MMMMM----------------------------CAKE---------------------------------
32 oz Cream cheese; nuked for 2
- minutes in safe bowl
1 c Sugar
5 Jumbo eggs, cracked, warmed
- in microwave for 25 sec
- in safe bowl
1/2 c Whipping cream
1/4 c Cornstarch
1 ts Vanilla
1/2 c Peanuts; chopped
1/2 c Chocolate or hot fudge
- sauce

Beat the cheese until light. Add sugar and beat again. Add eggs, one
at a time, beating after each. Add cream, corn starch, vanilla and
mix well. Stir in nuts.

Pour into prepared pan and crust. Drop sauce in spoonful at a time and
swirl with a knife.

Bake at 350-degrees for 1 hour or so with a pan of water at the
bottom of the oven to keep the humidity high. Cake is done when edges
are firm but middle is still somewhat soft. When possible let the
cake cool in the oven with the door ajar but run a knife around the
edge of the cake to loosen from pan BEFORE it cools or it will crack
down the middle.

Cool several ours or overnight. Top with more fudge sauce and peanuts.
Enjoy.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Kosher Pareve "Creamy Bacon" salad dressing. It's a scary world.

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