Recipe 1277 - Peanut Butter Cheesecake

(by Shirley McNevich)

1 1/4 cups graham cracker crumbs
1/3 cup white sugar
1/4 cup Hershey's cocoa
1/3 cup butter (melted)
3 - 8oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle condensed milk (NOT evaporated)
1 - 10oz. bag Reese's peanut butter chips (melted)
4 eggs
2 tsp. vanilla
1 cup Nestle's mini semi-sweet chocolate chips

In a bowl add graham cracker crumbs, white sugar, melted butter and
Hershey's cocoa--stir until mixed. Press the graham cracker mixture
on to the bottom of a greased 9" springform pan. In a mixer add
cream cheese--beat. Add Eagle milk--beat. Melt peanut butter chips
according to bag directions--add melted chips to the mixer--beat. Add
eggs and vanilla--beat. Remove bowl from mixer--add mini chocolate
chips--stir with a spoon. Pour batter into the springform pan on top of
the crust. Bake at 300 degrees for 55-65 minutes or until center is set.

Continue to:

• prev: 1276 - Quick Frosting/Icing
• Index
• next: 1278 - Mint Squares

Other Recipes:

• 1399 - Cheddar Cheese Log
• 1440 - Cheesy Bacon Dip
• 1325 - Chili Baked Potatoes
• 1443 - Apple Walnut Cake
• 1330 - New York Cake Pan Cheesecake
• 1450 - Blue Cheese Dip

About the author

This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.

Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.

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