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Peanut Butter Cheesecake

Homemade chocolate crumb crust filled with mixture of cream cheese, fresh lemon juices, melted peanut butter candy chips, sweetened condensed milk, and whipping cream.


  • Peaut Butter Filling:
    1 (8 ounces) package Cream Cheese, softened
  • 1 tablespoon Fresh Lemon Juice
  • 1-2/3 cups (10 ounces) Peanut Butter Candy Chips
  • 1 can (14 ounces) Sweetened Condensed Milk (not evaporated milk)
  • 1 cup (1/2 pint) cold Whipping Cream, whipped sliced Fresh Fruit (optional)

Chocolate Crumb Crust:

  • 1-1/4 cups Graham Cracker Crumbs
  • 1/4 cup HERSHEY’S Cocoa
  • 1/4 cup Powdered Sugar
  • 1/4 cup (1/2 stick) Butter or Margarine, melted



      1. Prepare Chocolate Crumb Crust.
      2. Beat cream cheese with lemon juice in large bowl until fluffy.
      3. Combine peanut butter chips and sweetened condensed milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth; add to cream cheese mixture, beating until well blended.
      4. Beat whipping cream in small bowl until stiff. Fold into cream cheese mixture. Pour over crust.
      5. Cover; freeze 4 to 6 hours or until firm. Remove sides of pan; garnish as desired.

    Chocolate Crumb Crust:


        1. Stir together all ingredients in medium bowl until blended.
        2. Press firmly onto bottom of 9-inch springform pan.

      Cheesecake Making Tips – Cream Cheese

      The soft cow’s milk cheese is white in color and is a staple in frosting creation and cheesecake making. Cream cheese is available in supermarkets in 3 ounce and 8 ounce bricks.

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