Chocolate Drizzled Peanut Butter Cheesecake


Rich, thick, and silky – this Chocolate Drizzled Peanut Butter Cheesecake is packed with peanut butter flavor.

Ingredients :

3 pckg (8 oz each) cream cheese, softened
3/4 cup Sugar
1 2/3 cups (10–oz pkg) REESE’S peanut butter chips
1/4 cup milk
4 eggs
1 tsp vanilla extract
Graham Cracker Crust (recipe follows)
Chocolate Drizzle (recipe follows)

Instructions :

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 chips 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.
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.
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 a small bowl.
Press mixture onto bottom of 9-inch springform pan.
Bake 10 minutes.
Remove from oven.
Chocolate Drizzle
Place 1/2 cup HERSHEY’S semi-sweet chocolate Chips and 1 tablespoon 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 20 seconds or until chocolate is melted and mixture is smooth when stirred.

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