Directions:
- Heat oven to 350. In medium bowl, combine crust ingredients, mix well. Press in bottom and up sides of ungreased 9 springform pan. Refrigerate.
- In large bowl, beat cream cheese until smooth. Gradually add sugar, beating until smooth. Add eggs 1 at a time, beating well after each addition. Add remaining filling ingredients, beat until smooth. Pour into crust-lined pan.
- Bake at 350 for 55 to 65 minutes or until center is set. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.).
- Turn oven off; let cake sit in oven for 30 minutes with door open at least 4 inches. Remove from oven, cool to room temperature on wire rack. Remove sides of pan. Refrigerate overnight.
- To garnish cheesecake, top with whipped cream, peanuts, cherries and fudge sauce. Store any remaining cheesecake in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 166.18 Kcal (696 kJ) | ||
| Calories from fat | 69.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 12% | |
|---|---|---|---|
| Cholesterol | 48.6mg | 16% | |
| Sodium | 40.33mg | 2% | |
| Potassium | 142.23mg | 3% | |
| Total Carbs | 21.13g | 7% | |
| Sugars | 14.23g | 57% | |
| Dietary Fiber | 1.19g | 5% | |
| Protein | 4.1g | 8% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.5mg | 3% | |
| Calcium | 33.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 185.55 Kcal (777 kJ) | ||
| Calories from fat | 77.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.6g | 12% | |
|---|---|---|---|
| Cholesterol | 54.26mg | 16% | |
| Sodium | 45.03mg | 2% | |
| Potassium | 158.81mg | 3% | |
| Total Carbs | 23.59g | 7% | |
| Sugars | 15.89g | 57% | |
| Dietary Fiber | 1.33g | 5% | |
| Protein | 4.57g | 8% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.6mg | 3% | |
| Calcium | 37.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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