Steps to Make Peter Pan Honey Roasted Crunchy Peanut Butter

Peter's Cheesecake

No high fructose corn syrup.

Recipe Summary Peter's Cheesecake

This cheesecake tastes even better a day or two or three after it's made. (It's never lasted longer than that at our house!)

Ingredients | Peter Pan Honey Roasted Crunchy Peanut Butter

7 graham crackers, crushed

2 (8 ounce) packages cream cheese

1 (14 ounce) can sweetened condensed milk

½ cup egg substitute

¼ cup lemon juice

Directions

Preheat oven to 325 degrees F (165 degrees C). Spray the bottom of one 9 inch springform pan with no fat cooking spray. Sprinkle graham cracker crumbs on the bottom of the pan.

In a mixing bowl beat the cream cheese until fluffy. Gradually beat in the condensed milk until smooth. Add egg substitute and lemon juice (or lime juice) mixing well. Pour mixture into prepared pan.

Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until center is set. Cool and then chill. Keep cake refrigerated

Info | Peter Pan Honey Roasted Crunchy Peanut Butter

Servings: 12 Yield: 1 -9 inch cheescake

TAG : Peter's Cheesecake

Desserts, Cakes, Cheesecake Recipes,

Images of Peter Pan Honey Roasted Crunchy Peanut Butter

Peter Pan Honey Roasted Crunchy Peanut Butter / Peanuts already contain natural sugar (4.7 grams of sugar per every 100 grams of raw peanuts, according to healthline).