Peanut Butter Chocolate Chip Cheesecake
Yield: 12 servings
2 3/4 cups Graham cracker crumbs
1/3 cup Plus 1/4 cup sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup Butter or margarine, melted
3 pckg (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 cups (10-oz pkg) REESE'S Peanut Butter Chips, melted
4 Eggs
2 tsp Vanilla extract
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
CHOCOLATE DRIZZLE (recipe follows)
Procedures
Heat oven to 300°F. In bowl, stir together graham cracker crumbs, sugar, cocoa and butter. Press mixture onto bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in small chocolate chips. Pour over crust.
Bake 55 to 65 minutes or until center is set. Remove from oven to cooling rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Garnish with CHOCOLATE DRIZZLE. Refrigerate until chilled. Cover; refrigerate leftover cheesecake. 12 servings.
CHOCOLATE DRIZZLE: Melt 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate with 1 tablespoon shortening (do not use butter, margarine or oil).
Yield: 12 servings
2 3/4 cups Graham cracker crumbs
1/3 cup Plus 1/4 cup sugar
1/3 cup HERSHEY'S Cocoa
1/3 cup Butter or margarine, melted
3 pckg (8 oz each) cream cheese, softened
1 can (14 oz) sweetened condensed milk (not evaporated milk)
4 cups (10-oz pkg) REESE'S Peanut Butter Chips, melted
4 Eggs
2 tsp Vanilla extract
1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate
CHOCOLATE DRIZZLE (recipe follows)
Procedures
Heat oven to 300°F. In bowl, stir together graham cracker crumbs, sugar, cocoa and butter. Press mixture onto bottom of 9-inch springform pan.
In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in small chocolate chips. Pour over crust.
Bake 55 to 65 minutes or until center is set. Remove from oven to cooling rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Garnish with CHOCOLATE DRIZZLE. Refrigerate until chilled. Cover; refrigerate leftover cheesecake. 12 servings.
CHOCOLATE DRIZZLE: Melt 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate with 1 tablespoon shortening (do not use butter, margarine or oil).
