Peanut Butter and Milk Chocolate Chip Layered Cheesecake

  1. Heat oven to 325F
  2. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter in medium bowl.
  3. Press crumb mix evenly onto bottom and about 1 1/2 inches up side of ungreased pan.
  4. (they call for a 9-in springform pan, but i use a circular cake pan) Bake 8 minutes; remove from oven.
  5. cool slightly.
  6. Increase oven to 350F
  7. Beat cream cheese, remaining 1 cup sugar and vanilla with electric mixer on med.
  8. speed until well blended.
  9. Add sour cream; beat on low speed until blended Add eggs, beat on low until just blended.
  10. Do not overbeat.
  11. Pour 2 cups filling into prepared crust.
  12. Reserve 1 Tbsp each milk chocolate chips and peanut butter chips for drizzle.
  13. Sprinkle remaining chips evenly over filling.
  14. Carefully spoon remaining filling over chips.
  15. Bake about 1 hour or until center is almost set.
  16. Remove from oven.
  17. Cool for 30 minutes; refrigerate for 1 hour.
  18. Combine shortening and reserved chips in small microwave-safe bowl.
  19. Microwave at HIGH 30 seconds; stir.
  20. If necessary, microwave at HIGH an additional 15 sec.
  21. at a time, stirring after each heating, until chips are melted and mix is smooth when stirred.
  22. drizzle over cheesecake; cover and refrigerate at least 4 hours.
  23. If you want the glaze --.
  24. Melt 1/2 cup peanut butter/ chocolate chips and 3 Tbsp milk in small sauce pan on med.
  25. heat.
  26. If not thin enough slowly add 1 Tbsp milk until about honey thin.
  27. Spread glaze after step 4.

graham cracker crumbs, sugar, sugar, cocoa, butter, cream cheese, vanilla, sour cream, eggs, chocolate chips, peanut butter chips, shortening

Taken from www.food.com/recipe/peanut-butter-and-milk-chocolate-chip-layered-cheesecake-350224 (may not work)

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