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|All-purpose flour||2 Tablespoon|
|Graham cracker crumbs||1 1⁄2 Cup (24 tbs)|
|Peanut butter||3⁄4 Cup (12 tbs)|
|Butter||3⁄4 Cup (12 tbs), melted|
|Cream cheese||24 Ounce|
|Chopped peanuts||1⁄2 Cup (8 tbs)|
|Ground cinnamon||3⁄4 Teaspoon|
|Half and half||1⁄4 Cup (4 tbs)|
|White sugar||1 Cup (16 tbs)|
|Semisweet chocolate chips||2 Cup (32 tbs)|
|Vanilla extract||1 Teaspoon|
Serving size: Complete recipe
Calories 7982 Calories from Fat 5250
% Daily Value*
Total Fat 605 g930.6%
Saturated Fat 278.6 g1392.9%
Trans Fat 0 g
Cholesterol 1741.6 mg
Sodium 4396.2 mg183.2%
Total Carbohydrates 567 g189.2%
Dietary Fiber 20 g80.1%
Sugars 371.1 g
Protein 136 g272.5%
Vitamin A 275% Vitamin C 1.1%
Calcium 105.9% Iron 78.6%
*Based on a 2000 Calorie diet
Take a 9 inch pan and line its outside with aluminum foil
Take a wide mouthed bowl and mix together graham cracker crumbs, peanuts, and cinnamon.
Blend in butter.
Empty the mixture into the baking pan and press it to the bottom and set aside
In another bowl, blend well cream cheese, peanut butter, sugar, flour, and vanilla using a hand grinder or an electric mixer. Blend well until the mix is smooth.
Immediately stir in egg and egg yolks and blend well until combines.
Blend in cream and chocolate chips.
Empty the batter over the crust mix in the pan.
Bake in the oven fo5 about 50 minutes or until the cake is done
Remove and let cool completely.
Refrigerate for about 4 hours and serve chill.