From the Kamper Kitchen - Chocolate Peanut Butter Cheesecake

[RedneckExpress]

Now, lemme for warn ya here. If yer afraid of clogging yer arteries, best turn back now, cause there's good eatin' below and there's no turning back once ya start down its delicious path.

This recipes one of my late Grandmother's that she passed onto my mom, which was kinda odd considering normally the passing down goes to your own daughter, not to yer daughter in law... But, Grandam Mary loved to share recipes with everyone in the family, so we got this one .


Chocolate Peanut Butter Cheesecake

1-1/2 cups (l0 whole crackers or 20 half crackers)graham cracker crumbs
2 tablespoons sugar
1/4 cup melted margarine or butter (Or you can use two 9-inch Nilla Wafer crusts or 2 Oreo crusts)
3 pckgs. (8 oz. Each) cream cheese, softened
1/2 cup sugar

l can (14 oz.) sweetened condensed milk
1 cup Reese's Peanut Butter Chips, melted
l cup semi-sweet chocolate chips, melted
4 eggs
2 teaspoons vanilla extract
2 cups real whipping cream, sweetened and
whipped until firm


Heat oven to 350 F. Combine graham cracker crumbs, sugar and melted butter, and press into bottom of 9-inch springform pan. Bake l0 minutes. Cool. (Or use Nilla Wafer crusts or Oreo crusts. Using these crusts will cause a lot of cracking in top of cheesecake and two are required, since this recipe makes a large quantity of cheesecake filling.)

Reduce oven temperature to 300 F. Beat cream cheese and 1/2 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips until smooth. Add eggs and vanilla; beat well. Pour over crust. Bake 60 to 70 minutes or until center is just firm and any cracks are almost dry. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. (Skip these steps if using prepared crusts.) As soon as cheesecake has cooled to room temperature, spread with one cup each sweetened whipped cream. Refrigerate.

[RedneckExpress]

Now, lemme for warn ya here. If yer afraid of clogging yer arteries, best turn back now, cause there's good eatin' below and there's no turning back once ya start down its delicious path.

This recipes one of my late Grandmother's that she passed onto my mom, which was kinda odd considering normally the passing down goes to your own daughter, not to yer daughter in law... But, Grandam Mary loved to share recipes with everyone in the family, so we got this one .


Chocolate Peanut Butter Cheesecake

1-1/2 cups (l0 whole crackers or 20 half crackers)graham cracker crumbs
2 tablespoons sugar
1/4 cup melted margarine or butter (Or you can use two 9-inch Nilla Wafer crusts or 2 Oreo crusts)
3 pckgs. (8 oz. Each) cream cheese, softened
1/2 cup sugar

l can (14 oz.) sweetened condensed milk
1 cup Reese's Peanut Butter Chips, melted
l cup semi-sweet chocolate chips, melted
4 eggs
2 teaspoons vanilla extract
2 cups real whipping cream, sweetened and
whipped until firm


Heat oven to 350 F. Combine graham cracker crumbs, sugar and melted butter, and press into bottom of 9-inch springform pan. Bake l0 minutes. Cool. (Or use Nilla Wafer crusts or Oreo crusts. Using these crusts will cause a lot of cracking in top of cheesecake and two are required, since this recipe makes a large quantity of cheesecake filling.)

Reduce oven temperature to 300 F. Beat cream cheese and 1/2 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips until smooth. Add eggs and vanilla; beat well. Pour over crust. Bake 60 to 70 minutes or until center is just firm and any cracks are almost dry. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. (Skip these steps if using prepared crusts.) As soon as cheesecake has cooled to room temperature, spread with one cup each sweetened whipped cream. Refrigerate.