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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 over the bottom of the springform pan.  Bake for 10 min.  Use the rest 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
   
  Pour over pre-baked crust
   
  Topping:
   
  1 cup peanut butter
  1 can carnation milk
  1 cup sugar
   
  Cook in heavy pan until thick and bubbly like pudding.
   
  Pour over cheesecake and use a spatula to marble/swirl into the cheesecake batter.
   
  Bale at 350 degrees for 40 min.
  Turn off the oven, open the door and let the cake stand for 20 more minutes inside the oven.  Cook on a rack.  Refrigerate overnight.
   
  Makes 12 servings.
   
  Sue in MD


Sue Shouldis 

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