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    Reese's Chocolate Peanut Butter Cheesecake

    Source of Recipe

    Linda's Busy Kitchen

    List of Ingredients

    1-1/4 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 packages (8 oz. each) cream cheese, softened
    1 can (14 oz.) sweetened condensed milk (not evaporated milk)
    1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, melted
    4 eggs
    2 teaspoons vanilla extract
    CHOCOLATE DRIZZLE(recipe follows)
    Whipped topping
    HERSHEY'S MINI KISSES Brand Milk Chocolates


    1. Heat oven to 300F. Combine graham cracker crumbs, 1/3 cup sugar,
    cocoa and butter; press into bottom of 9-inch springform pan.

    2. Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat
    in sweetened condensed milk, then melted chips, until smooth. Add
    eggs and vanilla; beat well. Pour over crust.

    3. Bake 60 to 70 minutes or until center is almost set. Remove from
    oven. With knife, loosen cake from side of pan. Cool. Remove side of
    pan. Garnish with CHOCOLATE DRIZZLE, whipped topping and chocolates.
    Refrigerate until cold. Store covered in refrigerator. 12 servings.

    CHOCOLATE DRIZZLE: Melt 2 tablespoons butter over low heat; add 2
    tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir
    until slightly thickened. Do not boil. Cool slightly. Gradually add
    1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with
    whisk until smooth. About 3/4 cup.

    TIP: If desired, spoon drizzle into small heavy-duty plastic bag.
    Cut very small piece from corner of bag. Squeeze drizzle over top of




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