A decadent chocolate-drizzled peanut butter cheesecake on a rustic wooden table, featuring a creamy peanut butter filling on a chocolate cookie crust, topped with smooth chocolate drizzle. The top is decorated with chopped peanuts and chocolate shavings. A slice is cut to reveal the rich, velvety layers inside, with scattered peanuts and chocolate pieces adding to the homemade charm. Soft natural lighting enhances the warm, indulgent tones.

Chocolate Drizzled Peanut Butter Cheesecake

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Ingrediënten

  • GRAHAM CRACKER CRUMB CRUST recipe below
  • 3 packages cream cheese softened(8 oz. each)
  • ¾ cup sugar
  • 1-2/3 cups REESE’S Peanut Butter Chips 10-oz. pkg.
  • ¼ cup milk
  • 4 eggs
  • 1 teaspoon vanilla extract
  • CHOCOLATE DRIZZLE recipe below

Instructies

  • Prepare GRAHAM CRACKER CRUST.
  • Heat oven to 450°F.
  • Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth.
  • Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
  • If necessary, microwave at HIGH 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 GRAHAM CRACKER CRUST.
  • Bake 10 minutes.
  • Reduce oven temperature to 250°F.; 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.

Notes / Tips / Wine Advice:

GRAHAM CRACKER CRUST:
Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.
CHOCOLATE DRIZZLE:
Place 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
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Recipe Category Cake / Cheese
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