Peanut Butter Cheesecake
- 1 1/4 cup graham cracker crumbs
- 1/4 cup unsweetened cocoa powder
- 1/4 cup sugar
- 1/4 cup melted butter
- 2 cup peanut butter chips (12 ounce package)
- 1/2 cup milk
- 1 1/3 cup sweetened condensed milk (14 ounce can)
- 12 oz cream cheese (Four 3 ounce packages)
- 2 tbsp lemon juice
- 2 tsp vanilla
- 3/4 cup heavy cream
- 1
Prepare crust by combining graham crackers, cocoa powder and sugar in mixing bowl. Stir in butter; blend thoroughly. Press mixture evenly on bottom and ½ inch up side of 9-inch springform pan. Freeze.
- 2
Combine peanut butter chips, milk and 1/3 c. condensed milk in top of double boiler. Cook over low heat, stirring constantly, until chips are melted and mixture is thick and smooth. Remove from heat; cool to room temperature.
- 3
Beat cream cheese in mixing bowl until light and fluffy. Gradually beat in remaining 1 cup condensed milk, lemon juice, vanilla and cooled peanut butter chip mixture. Whip heavy cream until stiff; fold into cream cheese mixture. Pour mixture into frozen crumb crust. Freeze until firm. Garnish cake with fresh fruit or swirls of chocolate syrup.
- 2