Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 3 pckg (8 oz each) cream cheese, softened
- 3/4 cup Sugar
- 1 2/3 cups (10-oz pkg) REESE'S Peanut Butter Chips
- 1/4 cup Milk
- 4 Eggs
- 1 tsp Vanilla extract
- GRAHAM CRACKER CRUST (recipe follows)
- CHOCOLATE DRIZZLE (recipe follows)
- =
Directions
Heat oven to 450°F.
Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth.
Place peanut butter chips and milk in small microwave-safe bowl.
Microwave at HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips
are melted when stirred.
Add peanut butter chip mixture to cream cheese mixture, beating just until blended.
Add eggs, one at a time, mixing well after each addition.
Stir in vanilla.
Pour mixture over prepared GRAHAM CRACKER CRUST.
Bake 10 minutes.
Reduce oven temperature to 250°F.; continue baking 40 minutes.
Remove from oven to wire rack.
With knife, loosen cake from side of pan.
Cool completely; remove side of pan.
Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake.
Refrigerate before serving.
Cover; refrigerate leftover cheesecake.