Chocolate Drizzled Peanut Butter Cheesecake |
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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is my version of a cheesecake recipe in my Hershey's Best Cakes cookbook. Sometimes I use chocolate cookie crumbs instead of graham crackers but it's good either way. Ingredients:
crust |
1 cup graham cracker crumbs |
3 tablespoons sugar |
3 tablespoons butter-melted |
filling |
3 8oz packages cream cheese-softened |
3/4 cup sugar |
1 cup creamy peanut butter-or to taste |
1/4 cup milk |
4 eggs |
1 teaspoon vanilla extract |
chocolate drizzle |
1 cup semisweet chocolate chips |
3 tablespoons butter |
1 tablespoon light corn syrup |
1/2 teaspoon vanilla extract |
Directions:
1. Crust:
2. Preheat oven to 325 degrees.
3. In a small bowl,stir together graham cracker crumbs,sugar,and butter.
4. Press mixture into 9 springform pan.
5. Bake 10 minutes. Remove from oven and set aside to cool.
6. Filling:
7. Increase oven temperature to 450 degrees.
8. In a large mixing bowl,beat cream cheese and sugar with an electric mixer on medium speed until smooth.
9. In a small microwave safe bowl,place peanut butter with milk and microwave for 45 seconds or until peanut butter is melted and smooth.
10. Blend peanut butter mixture into cream cheese mixture.
11. Add eggs one at a time,mixing well after each addition.
12. Stir in vanilla.
13. Pour batter into prepared crust.
14. Bake 10 minutes then turn oven down to 250 degrees and bake an additional 45 minutes.
15. Remove cake from oven and place on wire rack. Run a knife around the side to loosen cake.
16. Cool completely.
17. Drizzle:
18. In a small sauce over low heat.,combine chocolate chips,butter,and corn syrup. Stir until melted.
19. Remove from heat and add vanilla.
20. Remove side of springform from cake and drizzle chocolate glaze.
21. Serve immediately or let glaze set for 30 minutes.
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