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Peanut butter cheesecake squares
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| Artist: |
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| Categories: |
Cheese & Eggs, Cheesecakes, Cookies & Bars, Desserts |
| Yield: |
16 |
| Rating: |
0 |
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Ingredients:
| | BASE | | 1 1/2
| cup | Graham cracker crumbs | | 3
| tbsp | Sugar | | 1/4
| cup | Butter flavor Crisco, melted | | 1
| tbsp | Milk | | | FILLING | | 1
| pack | Cream cheese, 3 oz, softened | | 1/4
| cup | Creamy Peanut Butter | | 1/4
| cup | Sugar | | 1/4
| cup | Milk | | 1
| | Egg | | 1/2
| cup | Chopped peanuts (optional) | | | DRIZZLE | | 1/4
| cup | Semi-sweet chocolate chips | | 1
| tsp | Butter Flavor Crisco |
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Procedures:
| 1 | Heat oven to 350 degrees. | | 2 | For base, combine crumbs and 3 tablespoons sugar in small bowl. | | 3 | Combine melted butter flavor crisco and one tablespoon milk, stir into crumbs. | | 4 | Press lightly into 8 x 8 x 2-inch pan. | | 5 | Bake at 350 °F. | | 6 | For 20 to 22 minutes. | | 7 | For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended. | | 8 | Add ?cup sugar, ?milk and egg. | | 9 | Beat well. | | 10 | Stir in chopped nuts. | | 11 | Spread over baked crust. | | 12 | Return to oven. | | 13 | Bake 20 to 22 minutes, or until set. | | 14 | For drizzle, melt chocolate chips and butter flavor crisco on very low heat or at 50% power in microwave. | | 15 | Stir to combine. | | 16 | Drizzle from end of spoon back and forth over top. | | 17 | Chill. | | 18 | Cut into 2 x 2-inch squares. | | 19 | Cover. | | 20 | Store in refrigerator. larry bibich |
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