1 1/4 cup Graham cracker crumbs
1/3 cup Butter or margarine, melted
1/3 cup Hershey's cocoa or hershey's european style cocoa
1/3 cup Plus
1 1/2 cup Sugar, divided
3 package (8-oz) cream cheese, softened
4 Eggs
2 tsp Vanilla extract
1 package (10-oz) reese's peanut butter chips
CHOCOLATE DRIZZLE
1/2 cup Hershey's semi-sweet chocolate chips
1 tbsp Shortening (do not use butter, margarine or oil)
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From: J Martin <jmartin@GLEN-NET.CA>
Date: Tue, 23 Jul 1996 11:36:09 -0400 Heat oven to 350 degrees F. In small bowl, stir together graham cracker crumbs, butter, cocoa and 1/3 cup sugar, press evenly onto bottom of 9-inch springform pan. In large mixer bowl, beat cream cheese and remaining 1 1/2 cips sugar unitl smooth. Add eggs and vanilla; beat just until combined. Stir in peanut butter chips; pour over prepared crust. Bake 50 to 55 minutes or until slightly puffed and center is set except for 4-inch circle in center; remove from oven. Cool 30 minutes. With knife, loosen cheesecake from side of pan. Cool completely; remove from pan. Using tip of spoon, drizzle chocolate drizzle across top of cheesecake. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake. 10 to 12 servings
Chocolate Drizzle: In small bowl microwave-safe bowl, place chocolate chips and shortening. Microwave at high 30 to 45 seconds or until chocolate is melted and mixture is smooth when stirred.
EAT-L Digest 22 July 96
From the EAT-L recipe list.
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