Tin Roof Cheesecake

* Exported from MasterCook *

TIN ROOF CHEESECAKE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pk GRAHAM CRACKERS, crushed (or
-1 package
GRAHAM CRACKERS and 1/2 cup
-PEANUTS,
Chopped)
1/3 c SUGAR
5 tb BUTTER, melted
Mix and pat into 10"
-springform pan (bottom and
-up sides).
CAKE
32 oz CREAM CHEESE (good quality),
-remove from
Package, place into pyrex
-bowl and
Microwave for 2 minutes on
-high)
1 c SUGAR
5 JUMBO EGGS, REMOVE FROM
-SHELL and warm in
Microwave for 25 seconds.
1/2 c WHIPPING CREAM (unwhipped)
1/4 c CORNSTARCH
1 t VANILLA
1/2 c PEANUTS, chopped
1/2 c CHOCOLATE SAUCE/HOT FUDGE
-SAUCE

** **

** ** Beat the cheese until light. Add sugar and beat
again. Add eggs, one at a time, beating after each.
Add cream, cornstarch, vanilla and mix well. Stir in
nuts (optional).

Pour into prepared pan. 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. This one is rich so be
prepared!



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