Peanut Butter Cheesecake Squares
By
Jennifer Tennyson
@jtennyson
1
Blue Ribbon Recipe
Notes from the Test Kitchen:
This recipe was a big hit with everyone who tasted it. When you put peanut butter, chocolate AND cheesecake together, how can you go wrong?! I did end up upping the cream cheese amount to a full 8 oz. and it turned out really well. I'd recommend doing the same.
This recipe was a big hit with everyone who tasted it. When you put peanut butter, chocolate AND cheesecake together, how can you go wrong?! I did end up upping the cream cheese amount to a full 8 oz. and it turned out really well. I'd recommend doing the same.
Ingredients
- 1 1/2 c
- graham cracker crumbs
- 3 Tbsp
- sugar
- 1/4 c
- shortening, butter flavor, melted
- 1 Tbsp
- milk
- 3 oz
- cream cheese, softened
- 1/4 c
- peanut butter, creamy
- 1/4 c
- sugar
- 1/4 c
- milk
- 1
- egg
- 1/2 c
- peanuts, chopped (optional)
- 1/4 c
- semi-sweet chocolate chips
- 1 tsp
- shortening, butter flavor
FILLING INGREDIENTS
DRIZZLE INGREDIENTS
How to Make Peanut Butter Cheesecake Squares
- 1Heat oven to 350 degrees.
- 2For base, combine crumbs and 3 tablespoons sugar in small bowl.
- 3Combine melted butter flavor shortening and one tablespoon milk.
- 4Stir into crumbs.
- 5Press lightly into 8 x 8 x 2-inch pan.
- 6Bake at 350 for 20 to 22 minutes.
- 7For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended.
- 8Add 1/4 cup sugar, 1/4 cup milk and egg.
- 9Beat well.
- 10Stir in chopped nuts.
- 11Spread over baked crust.
- 12Return to oven.
- 13Bake 20 to 22 minutes, or until set.
- 14For drizzle, melt chocolate chips and butter flavor shortening on very low heat or at 50% power in microwave.
- 15Stir to combine.
- 16Drizzle from end of spoon back and forth over top.
- 17Chill.
- 18Cut into 2 x 2-inch squares.
- 19Cover.
- 20Store in refrigerator.
