The perfect indulgence for all peanut butter lovers!
8 oz. cream cheese, softened
1 tablespoon lemon juice
1-1/2 cups peanut butter chips
14 oz. oz sweetened condensed milk
1 pint heavy whipping cream
Chocolate crumb crust
- In a mixing bowl, whip the whipping cream until stiff. Set aside.
- Beat together the cream cheese and lemon juice until fluffy. Set aside.
- In a saucepan, over low heat add the peanut butter chips and sweetened condensed milk and stir until the chips are melted and misture is smooth & creamy.
- Add the peanutbutter chip mixture to the cream cheese mixture. Beat until throughly combined.
- Pour into crust
- Freeze for 4-6 hours or until firm.
- Remove from freeezer and pour the topping over the cheesecake.
Topping
½ cup cream
1 cup semi-sweet chocolate chips
8 oz minature peanut butter cups, chopped
- In a saucepan heat the cream, almost to a boiling point. (don't allow it to boil)
- Remove from heat and add the chocolate chips.
- Stir until the chips are melted and the mixture is smooth.
- Pour over the top of the cheesecake.
- Sprinkle the miniture peanut butter cups over the top.
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