Nutty Buddy Frozen Cheesecake
This is a recipe my Aunt Louise first made for our family. I have made it for various events and it always goes over really well. Everyone always assumes ice cream is an ingredient, but it isnt! I dont have a picture for it as I am new at adding recipes, but will get one the next time I make it.
This is a recipe my Aunt Louise first made for our family. I have made it for various events and it always goes over really well. Everyone always assumes ice cream is an ingredient, but it isnt! I dont have a picture for it as I am new at adding recipes, but will get one the next time I make it.
- 3 eggs
- 8 ounces cream cheese
- 1/2 cup sugar
- 1/2 cup peanut butter
- crust
- filling
- 2 tsp vanilla
- 1 box crushed vanilla wafers i use brand name nilla
- 1/2 cup butter or margarine melted
- 2 tbsp peanut butter
- 1/2 cup peanuts chopped
- 1 large tub cool whip
- some chocolate sauce (the stuff you use for chocolate milk works)
- Carbohydrate 9.6458661311163 g
- Cholesterol 87.7005215026451 mg
- Fat 21.8229749832099 g
- Fiber 0.994895833556083 g
- Protein 5.90441598656791 g
- Saturated Fat 10.0927581934199 g
- Serving Size 1 1 Serving (61g)
- Sodium 149.346874383459 mg
- Sugar 8.65097029756022 g
- Trans Fat 1.93758465967076 g
- Calories 251 calories
Step-by-step
- Mix together all crust ingredients.
- Set aside 1/2 cup of the crust (will use for topping).
- Press remaining crust ingredients into the bottom of a spring form pan. DOES NOT GET BAKED!
- Beat cream cheese with mixer.
- Add sugar and mix well.
- Add peanut butter.
- Beat in the eggs one at a time.
- Stir in the vanilla.
- Fold in the Cool Whip.
- Pour mixture into the pan on top of the crust.
- Sprinkle the remaining crust mixture on top and add a few more crushed peanuts if you want.
- Drizzle with chocolate sauce.
- Freeze until serving (take out a few minutes in advance).
Cream cheese acts as the structural anchor in this frozen dessert, relying on its high fat and casein protein content to build a rigid dairy matrix without thermal setting. Whipping cream cheese thoroughly before adding sugar breaks down its initial crystalline structure, ensuring a smooth emulsion that prevents icy pockets from forming during freezing. Incorporating eggs one at a time introduces just enough lipid-coated protein to stabilize the emulsion without requiring oven heat, while folding whipped topping into the base traps air pockets that keep the frozen slice light rather than dense.
Equipment and Freezing Mechanics
Springform pans are non-negotiable for this recipe because their removable collars allow the frozen perimeter to release cleanly without shattering the unbaked crumb crust. Standard pie plates trap the frozen perimeter, forcing mechanical stress onto the crust during extraction. Freezing requires a minimum of four hours at zero degrees Fahrenheit to allow the fat globules in the butter, cream cheese, and whipped topping to completely solidify into a rigid support structure. Let the pan sit at room temperature for seven minutes before releasing the latch to allow the outermost metal layer to micro-thaw.
- Beat the cream cheese on medium speed for at least three minutes to eliminate lumps before introducing sugar.
- Scrape down the mixing bowl sides between egg additions to prevent raw albumen streaks in the filling.
- Store the dessert wrapped tightly in plastic wrap for up to ten days to prevent freezer burn from dulling the chocolate flavor.
