Thursday, December 27, 2012

Peanut Butter Cheesecake

You need this recipe.

This stuff is SO GOOD and it is really easy to make.  I got it from the Hershey's Chocolate Cookbook (which was one of our wonderful wedding gifts).  Warning: this cheesecake is VERY rich and addictive!

Peanut Butter Cheesecake

6 Tb butter or margarine, melted
6 Tb cocoa
1/3 cup powdered sugar
1 1/2 cups (about 45 cookies) Nilla Wafer crumbs
8 oz cream cheese, softened
2 Tb lemon juice
1 1/2 cups Reeses peanut butter chips
14 oz can sweetened condensed milk
1/2 pint whipping cream, whipped

1. Stir together butter, cocoa, powdered sugar and Nilla Wafer crumbs in bowl.  Press firmly onto bottom of 9-inch springform pan (or just a regular pie pan); refrigerate while preparing filling.
2. Beat cream cheese and lemon juice in large bowl until fluffy; set aside.  Combine peanut butter chips and sweetened condensed milk in medium saucepan over low heat; stir constantly until chips are melted and mixture is smooth.  Add to cream cheese mixture; blend well.  Fold in whipped cream.  Pour evenly over crumb crust.

3. Cover and refrigerate over night or several hours.  Add any kind of topping you'd like before serving- I've had it plain, with a cranberry topping or with crushed Butterfingers.  Everything was delicious and there are so many more possibilities.  And that's it!  Enjoy!

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