Creamy peanut butter chip cheesecake
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Graham cracker crumbs |
| ⅓ | cup | Butter or margarine; melted |
| ⅓ | cup | Hershey's cocoa or hershey's european style cocoa |
| ⅓ | cup | Plus |
| 1½ | cup | Sugar; divided |
| 3 | packs | (8-oz) cream cheese; softened |
| 4 | Eggs | |
| 2 | teaspoons | Vanilla extract |
| 1 | pack | (10-oz) reese's peanut butter chips |
| ½ | cup | Hershey's semi-sweet chocolate chips |
| 1 | tablespoon | Shortening (do not use butter; margarine or oil) |
Directions
CHOCOLATE DRIZZLE
From: J Martin <jmartin@...> Date: Tue, 23 Jul 1996 11:36:09 -0400 Heat oven to 350 degrees F. In small bowl, stir together graham cracker crumbs, butter, cocoa and ⅓ cup sugar, press evenly onto bottom of 9-inch springform pan. In large mixer bowl, beat cream cheese and remaining 1½ cips sugar unitl smooth. Add eggs and vanilla; beat just until combined.
Stir in peanut butter chips; pour over prepared crust. Bake 50 to 55 minutes or until slightly puffed and center is set except for 4-inch circle in center; remove from oven. Cool 30 minutes. With knife, loosen cheesecake from side of pan. Cool completely; remove from pan. Using tip of spoon, drizzle chocolate drizzle across top of cheesecake. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake. 10 to 12 servings
Chocolate Drizzle: In small bowl microwave-safe bowl, place chocolate chips and shortening. Microwave at high 30 to 45 seconds or until chocolate is melted and mixture is smooth when stirred.
EAT-L Digest 22 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .