Drumstick Cheesecake

READY IN: 1hr 15mins
Recipe by WildCook

I know it's silly, but I don't feel as guilty eating this as I would eating cheesecake. This recipe is easy and quick to make and is always a big hit! I use light Cool Whip and cream cheese but if you want a richer taste, go with the regular.

Top Review by Muffin Goddess

This was a nice, not-too-heavy end to our meal tonight. I halved the recipe and only made a 9" square dish, because freezer space is at a premium in my house. The only peanut butter I had was the crunchy kind, so I left out the crushed nuts in the crust mixture. I wasn't really sure what a liter of Cool Whip was (I think it comes in 8oz and 12 or 16oz tubs), so I bought a large tub and used half for this. Stupidly, when I was cleaning up the mess after I put the dessert in the freezer to chill, I realized that I had only added one of the two eggs. It didn't seem to have an adverse effect on the dessert, though. I personally wasn't all that concerned with the raw egg in it, but I suppose pasteurized eggs or egg substitute could be used instead if that's a concern for anyone. I've eaten enough uncooked cookie dough and cake batter in my life that if raw egg was going to kill me, I would've been six feet under years ago LOL. Thanks for posting! Made for PAC Fall 09

Ingredients Nutrition


  1. Mix margarine, graham wafer crumbs, peanut butter and peanuts together.
  2. Press into a 9x13 inch pan.
  3. Beat cream cheese and sugar until smooth.
  4. Add peanut butter and eggs.
  5. Add vanilla and Cool Whip and mix until blended.
  6. Pour mixture over wafer crumbs and freeze for one hour.
  7. Sprinkle with peanuts and drizzle with chocolate syrup.
  8. Keep frozen and serve chilled. Place in fridge 30 minutes before serving.
  9. TIP: Before preparing crust, you can cut the cream cheese into 8 cubes and put in the bowl. Put in the sugar and let it sit while you prepare the crust. This allows the cream cheese to soften faster.

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