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Makes:
16 servingsFreezes:
excellentPrep Time:
15 minutesBaking Time:
70 minutes
Ingredients :
Crust:
2 cups500 mLchocolate cookie crumbs
1/2 cup125 mLbutter, melted
Filling:
8 oz250 gcream cheese, softened (3 packages)
2/3 cup150 mLsugar
1/4 cup50 mLRobin Hood® Original All Purpose Flour
4eggs
1 cup250 mLJif® Creamy Peanut Butter
1 can300 mLEagle Brand® Sweetened Condensed Milk, Regular or Low Fat
1/2 cup125 mLJif® Creamy Peanut Butter
Chocolate Glaze:
1/2 cup125 mLCarnation® Evaporated Milk, Regular, 2% or Fat Free
2 cups500 mLsemi-sweet chocolate chips
Directions :
1 : Preheat oven to 350°F (180°C). Combine cookie crumbs and melted butter in small bowl. Press into bottom of 9” (3” deep) (23 cm/7.5 cm) springform pan. Place on baking sheet and bake 10 minutes. Remove from oven and reduce temperature to 300°F (150°C).
2 : Beat cream cheese in large bowl of electric mixer until smooth. Gradually beat in sugar, flour, eggs, 1 cup (250 mL) peanut butter and sweetened condensed milk. Pour over crust. Drop remaining ½ cup (125 mL) peanut butter over batter and use a knife to create a swirl pattern. Bake 55-60 minutes or until edges are firm but centre is still a bit jiggly. Remove and cool on wire rack. Refrigerate at least 6 hours to set.
Glaze:
3 : Heat evaporated milk in small saucepan over medium heat until hot but not boiling. Remove from heat and add chocolate chips. Let sit 5 minutes until chocolate has melted. Stir until combined. Pour over chilled cheesecake. Return to fridge and chill an additional 1-2 hours or until chocolate is firm.
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