Chocolate Drizzled Peanut Butter Cheesecake

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Ingredients

  • 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

Instructions

  • 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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Course Cake / Cheese