Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8756/No-Bake_Peanut_Butter_%60n_Chocolate_Cheesecake
No-Bake Peanut Butter 'n Chocolate Cheesecake
Yield: 12 servings
Preparation Time: 30 min; Refrigerate: 6-8 hours
Ingredients
| Peanutty-Cocoa Crust: | |||
| 1 1/4 | cups | vanilla wafer crumbs (about 40 wafers, crushed) | |
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| 1/4 | cup | HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa | |
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| 1/4 | cup | powdered sugar | |
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| 1/4 | cup | (1/2 stick) butter or margarine, melted | |
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| 1/3 | cup | REESE'S Peanut Butter Chips, chopped | |
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| Cheesecake Filling: | |||
| 1 | package | cream cheese (8 ounce), softened | |
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| 2 | tablespoons | lemon juice | |
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| 1 1/3 | cups | REESE'S Peanut Butter Chips | |
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| 1 | can | sweetened condensed milk (not evaporated milk) (14 ounce) | |
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| 1 | cup | whipping cream (1/2 pint), cold | |
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Directions:
Prepare PEANUTTY COCOA CRUST:
Stir together crumbs, cocoa, powdered sugar and melted butter in small bowl. Stir in chopped peanut butter chips. Press mixture onto bottom of 9-inch springform pan. Refrigerate.
Prepare cheesecake filling:
Beat cream cheese and lemon juice in large bowl until fluffy; set aside. Place peanut butter chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; add to cream cheese mixture, beating just until well blended.
Beat whipping cream until stiff; fold into peanut butter mixture until well blended. Pour over prepared crust. Cover; refrigerate 6 to 8 hours or until firm.
* To serve, remove side of springform pan. Serve cold; garnish as desired. Cover; refrigerate leftover cheesecake.
* Cheesecake is moderately soft. If firmer texture is desired, freeze cheesecake and serve frozen.
Please note that some ingredients and brands may not be available in every store.
Tops Friendly Markets Recipes
https://tops.ads.webstophq.com/Recipes/Detail/8756/
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