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Reeses Chocolate Peanut Butter Cheesecake
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1 ¼ Cups Graham Cracker Crumbs
1/3 Cup + ¼ Cup Sugar
1/3 Cup Butter or Margarine Melted
3 Packages (8 oz each) Cream Cheese (softened)
1 Can (14 oz) Sweetened Condensed Milk
1 2/3 Cup (10 oz package) Reese’s Peanut Butter Chips (Melted)
4 Eggs
2 Teaspoons Vanilla Extract
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Chocolate Drizzle Recipe Follows
Whipped Cream Topping
Hershey’s Mini Kisses, Semi-Sweet or Milk Chocolate Pieces
Heat oven to 300 degrees F. Combine Graham cracker crumbs, 1/3 cup sugar, cocoa & butter. Press into bottom of 9 inch spring form pan.
Beat cream cheese and ¼ cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips until smooth. Add eggs & vanilla. Beat well. Pour over crust.
Bake for 60 – 70 minutes or until center is almost set. Remove from oven with a knife. Loosen cake from side of pan. Cool. Remove sides from pan. Refrigerate until cold. Garnish with Chocolate Drizzle. Store covered in refrigerator.
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| Recipe Origin: United States |
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Submitted by: |
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Jennifer Loganathan
New York
United States |
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| This recipe has been viewed 1850 times. |
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