| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
European |
Dessert |
10 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Graham cracker crumbs |
| 1/3 |
c |
Butter or margarine; melted |
| 1/3 |
c |
Hershey's cocoa or hershey's european style cocoa |
| 1/3 |
c |
Plus |
| 1 1/2 |
c |
Sugar; divided |
| 3 |
pk |
(8-oz) cream cheese; softened |
| 4 |
|
Eggs |
| 2 |
ts |
Vanilla extract |
| 1 |
pk |
(10-oz) reese's peanut butter chips |
| 1/2 |
c |
Hershey's semi-sweet chocolate chips |
| 1 |
tb |
Shortening (do not use butter; margarine or oil) |
INSTRUCTIONS
CHOCOLATE DRIZZLE
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. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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