2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
1/2 cup Kraft Smooth Peanut Butter
2 eggs
1 9 inch prepared graham pie crust
4 Baker's Semi-Sweet Chocolate squares, chopped
1 tsp oil
1/3 cup unsalted peanuts
Preheat oven to 350F.
Beat cream cheese, sugar and peanut butter. Add eggs one at a time mixing well after each addition.
Pour batter into prepared crust.
Bake for 30 minutes or until centre of cake is firm, let cool thoroughly.
Melt chocolate and oil over hot water or in microwave on medium power for 1-2 minutes. Stir until completely smooth. Pour chocolate over cheesecake; spread evenly. Sprinkle with chopped peanuts.
I found this recipe on the Philadelphia Cream Cheese website. The filling is FABULOUS!!! I think I would have put less chocolate on or used a different kind of chocolate because the chocolate topping was hard and difficult to break through.
3/4 cup sugar
1/2 cup Kraft Smooth Peanut Butter
2 eggs
1 9 inch prepared graham pie crust
4 Baker's Semi-Sweet Chocolate squares, chopped
1 tsp oil
1/3 cup unsalted peanuts
Preheat oven to 350F.
Beat cream cheese, sugar and peanut butter. Add eggs one at a time mixing well after each addition.
Pour batter into prepared crust.
Bake for 30 minutes or until centre of cake is firm, let cool thoroughly.
Melt chocolate and oil over hot water or in microwave on medium power for 1-2 minutes. Stir until completely smooth. Pour chocolate over cheesecake; spread evenly. Sprinkle with chopped peanuts.
I found this recipe on the Philadelphia Cream Cheese website. The filling is FABULOUS!!! I think I would have put less chocolate on or used a different kind of chocolate because the chocolate topping was hard and difficult to break through.
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