Ingredients
-
1 1/4
-
1/3
-
1/4
-
1/3
-
1/3
-
3
-
1
-
10
-
4
-
2
-
-
2
-
2
-
2
-
1
Directions
Reese’s Chocolate Peanut Butter Cheesecake, Rich, smooth peanut butter cheese cake This is a sure fire hit at any gathering or just to have around the house , How can I print this recipe?, My guest loved it and so we’ve upped the review a star from my opinion It raised over an inch above the springform pan, the sides were overcooked, and the crust tasted overcooked too (I cooked it 60 minutes) The texture was almost there for what I was looking for I will try a recipe that uses real peanut butter instead of chips and no sweetened condensed milk
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Steps
|
1
Done
|
Heat Oven to 300f. |
|
2
Done
|
Combine Graham Cracker Crumbs, 1/3 Cup Sugar (splenda), Cocoa and Butter; Press Onto Bottom of 9-Inch Springform Pan. |
|
3
Done
|
Beat Cream Cheese and Remaining 1/4 Cup Sugar (splenda) Until Fluffy. |
|
4
Done
|
Gradually Beat in Sweetened Condensed Milk, Then Melted Chips, Until Smooth. |
|
5
Done
|
Add Eggs and Vanilla;; Beat Well. Pour Into Prepared Crust. |
|
6
Done
|
Bake 60-70 Minutes or Until Center Is Almost Set. |
|
7
Done
|
Remove from Oven. |
|
8
Done
|
With Knife, Loosen Cake from Side of Pan. |
|
9
Done
|
Cool. |
|
10
Done
|
Remove Side of Pan. |
|
11
Done
|
Refrigerate Until Cold. |
|
12
Done
|
Garnish With Chocolate Drizzle. |
|
13
Done
|
Store, Covered, in Refrigerator. |
|
14
Done
|
Chocolate Drizzle: Melt 2 Tablespoons Butter in Small Saucepan Over Low Heat; Add 2 Tablespoons Hershey's Cocoa and 2 Tablespoons Water. |
|
15
Done
|
Cook and Stir Until Slightly Thickened. Do not Boil. |
