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, .

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