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Happy Halloween All,
   
  Peanut Butter Cheesecake
   
  Crust:
   
  1 cup peanut butter
  1 cup sugar
  1 egg
  1 tsp vanilla
   
 Mix together and spread half the batter over the bottom of the springform pan pushing a bit up the sides.  Bake for 10 min.  Use the remainder of the batter for cookies.
   
Cheesecake batter
   
  3  8oz. pkgs. of cream cheese (not fat free ----Yuck)
  1 cup plus 2 tbsp. of sugar
  2 tbsp. of gluten free flour (rice or cornstarch will work)
  1 tsp. grated lemon peel
  1 tsp. grated orange peel
  3 large eggs
  2 large egg yolks
  1/2 tsp vanilla extract
   
  In a medium bowl with an electric mixer at medium speed, beat the cream cheese (It helps to leave it out of the frig for a while to soften a bit) with the sugar until light and fluffy.  Beat in gluten free flour and the peels.  Slowly beat in the eggs, egg yolks and vanilla.
   
  Pour into either an 8 1/2" or 10" springform pan over pre-baked crust
   
  Topping:
   
  1 cup peanut butter
  1 12 oz. can evaporated milk
  1 cup sugar
   
   
 Cook in heavy pan until thick and bubbly with the consistency of pudding.  The mixture will be shiny. 
   
  Swirl the topping into the plain filling to get a marbled effect.

   
  Preheat over to 325 degrees. (160 c)
   
  Bake for 40 min.
Turn off the oven, open the door and let the cake stand for 20 more minutes inside the oven.  Cool on a rack.  Refrigerate overnight.
   
 Makes 12 servings.
   
 Sue in MD








Sue Shouldis 

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