Tops Friendly Markets Recipes

https://www.topsmarkets.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)

1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1/4 cup powdered sugar

1/4 cup (1/2 stick) butter or margarine, melted

1/3 cup REESE'S Peanut Butter Chips, chopped

Cheesecake Filling:

1 package cream cheese (8 ounce), softened

2 tablespoons lemon juice

1 1/3 cups REESE'S Peanut Butter Chips

1 can sweetened condensed milk (not evaporated milk) (14 ounce)

1 cup whipping cream (1/2 pint), cold

Add To

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.

This recipe originally appeared on www.hersheys.com

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