PEANUT BUTTER CHIP CHEESECAKE RECIPE

Ingredients for crust
1-1/4 cups graham cracker crumbs
1/3 cup butter or margarine, melted
1/3 cup Hershey's Cocoa
1/3 cup sugar
OR a prepared chocolate graham cracker crust
Ingredients for cheesecake layer
1-1/2 cups sugar
3 packages (8 oz. each) cream cheese, softened
4 eggs
2 teaspoons vanilla extract
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
CHOCOLATE DRIZZLE for drizzling across the top of the cheesecake
Directions:

1.
Heat oven to 350°F.

2.
Stir together graham cracker crumbs, butter, cocoa and 1/3 cup sugar in medium bowl; press
evenly onto bottom of 9-inch springform pan or can use a prepared chocolate graham cracker crust.

3.
Beat cream cheese and the other 1-1/2 cups sugar until smooth. Add eggs and vanilla; beat just until
blended. Add in peanut butter chips; pour over prepared crust.

4.
Bake 50 to 55 minutes or until slightly puffed and edges are set but 4-inch circle in center remains soft;
remove from oven and place one wire rack to cool.

5.
Cool 30 minutes. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
Using tip of spoon, drizzle CHOCOLATE DRIZZLE across top of cheesecake. Refrigerate several hours
before serving.

6.
CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 1 tablespoon
shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave
at HIGH 30 to 45 seconds or until chips are melted and mixture is smooth when stirred by using 10
second increments until all melted.

7.
Cover and refrigerate leftover cheesecake.

 

 

 

 



 
 
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