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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Graham Cracker Crumb Crust (recipe follows)
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1 (10-oz pkg.) peanut butter chips
1/4 cup milk
4 eggs
1 tsp vanilla extract
Chocolate Drizzle(recipe follows)
Prepare graham cracker crust. Heat oven to 450.
Beat cream cheese and sugar until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared crust. Bake 10 minutes.
Reduce oven temperature to 250.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
Graham Cracker Crust: Heat oven to 325. Stir together 1 cup graham cracker crumbs, 3 tbsp sugar and 3 tbsp melted butter in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.
Chocolate Drizzle: Place 1/4 cup Special Dark Chocolate Chips or semi-sweet chocolate chips and 1 1/2 tsp shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
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CHOCOLATE DRIZZLED PEANUT BUTTER CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Graham Cracker Crumb Crust (recipe follows)
3 (8 oz) pkg cream cheese, softened
3/4 cup sugar
1 (10-oz pkg.) peanut butter chips
1/4 cup milk
4 eggs
1 tsp vanilla extract
Chocolate Drizzle(recipe follows)
Prepare graham cracker crust. Heat oven to 450.
Beat cream cheese and sugar until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared crust. Bake 10 minutes.
Reduce oven temperature to 250.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Chocolate Drizzle; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.
Graham Cracker Crust: Heat oven to 325. Stir together 1 cup graham cracker crumbs, 3 tbsp sugar and 3 tbsp melted butter in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.
Chocolate Drizzle: Place 1/4 cup Special Dark Chocolate Chips or semi-sweet chocolate chips and 1 1/2 tsp shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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