Peanut Butter Cheesecake Squares Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
BASE
1 1/2 cup: Graham cracker crumbs,
3 tbsp: Sugar,
1/4 cup: Butter flavor Crisco, melte
1 tbsp: Milk,
FILLING
1 package: Cream cheese, 3 oz, softened
1/4 cup: Creamy Peanut Butter,
1/4 cup: Sugar,
1/4 cup: Milk,
1: Egg,
1/2 cup: Chopped peanuts, optional
DRIZZLE
1/4 cup: Semi-sweet chocolate chips,
1 tsp: Butter Flavor Crisco,
Directions:
1. Heat oven to 350 degrees. 2. For base, combine crumbs and 3
tablespoons sugar in small bowl. Combine melted butter flavor Crisco
and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x
2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes. 3. For
filling, beat cream cheese and peanut butter in small bowl at medium
speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4
milk and egg. Beat well. Stir in chopped nuts. Spread over Baked
crust. Return to oven. Bake 20 to 22 minutes, or until set. 4. For
drizzle, melt chocolate chips and Butter Flavor Crisco on very low
heat or at 50% power in microwave. Stir to combine. Drizzle from end
of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares.
Cover. Store in refrigerator.
Source from luhu.jp
tablespoons sugar in small bowl. Combine melted butter flavor Crisco
and one tablespoon milk, Stir into crumbs. Press lightly into 8 x 8 x
2-inch pan. Bake at 350 degrees F. for 20 to 22 minutes. 3. For
filling, beat cream cheese and peanut butter in small bowl at medium
speed of electric mixer until well blended. Add 1/4 cup sugar, 1/4
milk and egg. Beat well. Stir in chopped nuts. Spread over Baked
crust. Return to oven. Bake 20 to 22 minutes, or until set. 4. For
drizzle, melt chocolate chips and Butter Flavor Crisco on very low
heat or at 50% power in microwave. Stir to combine. Drizzle from end
of spoon back and forth over top. Chill. Cut into 2 x 2-inch squares.
Cover. Store in refrigerator.
Source from luhu.jp