10 graham crackers
7 T. melted butter
24 oz. cream cheese, softened
2 ½ c. powdered sugar, divided
1 t. vanilla extract
1 ½ c. chocolate chips, melted
2 c. peanut butter, melted
24 oz. cream cheese, softened
2 ½ c. powdered sugar, divided
1 t. vanilla extract
1 ½ c. chocolate chips, melted
2 c. peanut butter, melted
Place graham crackers into a plastic bag and crush
them into fine crumbs with a rolling pin/hammer. Pour the graham cracker crumbs into a
bowl and combine with melted butter. Press the graham cracker crumbs in an even
layer into the bottom of a 9-inch springform pan. Refrigerate. (Or you can use a store bought extra large crust
if desired) In a large bowl, mix together softened cream cheese, 1 ½ c. powdered
sugar, and vanilla until smooth. Add the melted chocolate and mix until the
color is even. Pour the mixture
over the graham cracker crust in the springform pan. Using a spatula or spoon,
smooth the top. Refrigerate. In a large bowl, mix together melted peanut butter
and 1 c. powdered sugar. Pour
mixture over cheesecake in springform pan. Use a knife or spatula to spread
evenly and smooth the top. Refrigerate
for 2–4 hours. Enjoy!
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