Thursday, June 24, 2010

Drumstick Cheesecake

With it being summer, I don't want to heat up the house with baking to often. So this is a really tasty dessert that is in the freezer and ready when ever you have unexpected company or just want a little cold treat for yourself. I always make two at a time because it sure doesn't last that long. It really does taste like the Drumstick Ice cream that you can buy. Yum, so good!

Crust:
  • 1 1/2 cups of crushed vanilla wafer
  • 1/4 cup melted margarine or butter
  • 1/2 cup crushed peanuts (salted or unsalted, that is your preference).
  1. Combine above ingredients and press 2/3 into a 9x13 inch pan.
  2. Save the remaining crumbs for the topping.
Filling:
  • 1/2 cup of sugar
  • 2 tsp. vanilla
  • 1/2 cup of peanut butter
  • 1- 8 oz pkg /250 gram of cream cheese
  • 3 eggs *
  • 1 large tub of frozen whipped topping
  1. Cream sugar, peanut butter, vanilla and eggs beating well.
  2. Add the softened cream cheese, mix until smooth.
  3. Fold in the whipped topping.
Topping:
  • 1/2 cup of chocolate syrup
  1. Drop syrup over the filling and swirl through with a knife.
  2. Top with remaining wafers and peanuts.
  3. Freeze.
  4. It is ready when you are.....enjoy.
* if you prefer not to use raw eggs, you can replace it with a small package of vanilla pudding mixed with 1 cup milk to keep the consistency. I have never done it this way, but my friend does and she says she doesn't notice much of a difference, or omit the raw eggs all together.

Editorial note:  Pregnant women, children and people with compromised immune systems should not consume raw eggs because of the possibility of salmonella.  Pastureized eggs are readily available.  (Lovella)

26 comments:

  1. omg could this look any better. I gained 5 pounds just reading the receipe and of course can't wait to make it.

    thanks

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  2. My mouth is watering as I kook at this one.A must try.
    Blessings,Ruth

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  3. This sounds goooood! Do you think it could be lightened (light cream cheese, light whipped topping) without affecting it's stick-ability?

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  4. This looks absolutely scrumptious - so of course I won't make it because I would have to eat the whole thing myself and my bod can't handle any more weight!! Being strong here!!!

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  5. That looks so good! I want some!

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  6. Good Lord! Someone get me a chair. I think I might faint, this looks so fantastically good. I've never seen a recipe quite like this. Really quite incredible!

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  7. Charlotte...you have me mopping up the drool. How could you tease me like this? I have to try this with my fake peanut butter...sometimes I can get the flavours right using that for a substitute. I need a dessert like this for my sisiters visit....I'll be loved. Kathy (MGCC)

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  8. sandy aka doris the great......
    go ahead and make it as light as possible, because you will be eating your fair share...and the light crm cheese and whipped topping is fine.

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  9. In our area this is a popular recipe. We call it Drumstick Pie. Everyone always is hesitant because they think it has chicken drumsticks in it. Then they all ask for the recipe. Very good and easy too!

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  10. This recipe looks so good. Tomorrow night we're having grilled pizza with friends. My offering is dessert. This will be what I take. Question tho...would the pudding (substitute for raw eggs) be instant or cooked?

    Another question: I'm wanting to make Betty's Chocolate and Peanut Butter Eclair Dessert. However, I can't find the Honey Maid Graham wafers anywhere. Is there an adequate substitution?

    Many thanks. Pam

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  11. Is this lowfat?

    ...a girl can hope can't she? :)

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  12. pj....that is instant pudding.....and i will ask betty to comment to your question.

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  13. Are you saying you don't bake this after adding raw eggs? I hope you forgot to tell of the baking time.

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  14. PJ..you could use vanilla or chocolate wafers..maybe your favorite cookie crumbs. They would all be delicious.
    Oh Char this drumstick cheesecake looks divine:)

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  15. Sharing this recipe, for sure! YUM!!!

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  16. Oh yeah - you can bring this to my house anytime! Today would be good.(smile)

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  17. Would a large tub of frozen topping be 12 oz.? 16 oz? Thank you.

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  18. Betty...for the Chocolate and Peanut Butter Eclair Dessert...would you layer the vanilla wafers or would you crumble them? Is the intent for this layer is to be softened by the creamy layer in between? Thanks so much!!!

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  19. pj ......i don't know where you are from, but my container of frozen topping would equal about 16 oz...
    i have made Betty's dessert, so as i understand it for myself that the layers are meant to be softened....so i have always just layered them......but if Betty does something different....she will let you know.
    i hope that helps.

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  20. For my pennies worth--I will be making this but with my usual substitution, low fat cream cheese and whipped topping made from powder form. I use a No name product and discovered if I whip it until it is stiffer than stiff it doesn't break down and weep. I also will use the pudding rather than the eggs and skim milk for all the milk required. I will do flavor substitution and use Nutella and Rolo syrup, both in the cupboard from grandson's last visit. I see other flavor possibilities as well.

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  21. Agnes...would you use the Nutella and and Rolo syrup together? And would that be used in the filling or the topping part of the recipe? Thanks so much. Pam (Iowa)

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  22. I've got this dessert in the freezer right now! For tonight's supper with friends. Pam

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  23. I made a variation of this dessert the day I saw the recipe. Kept the crust as it was, but for the filling I used about 3 cups of softened vanilla ice cream in which I mixed the peanut butter. Topped it as the recipe called for, then popped it into the freezer. I had to freeze it for about 4 hours before it was firm enough to cut. It was a winner!

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  24. I am definitely making this one soon. Love the flavor combinations.

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  25. I'm really worried using raw eggs!

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