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chocolate and peanut butter fudge cheesecake


a recipe slightly modified from a hershey's cookbook. very rich, but surprisingly simple to make. you do not necessarily need a springform pan for this dish but it makes for nicer presentation. enjoy!


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  1. Heat oven to 350f
  2. Combine wafer crumbs
  3. Powdered sugar
  4. Cocoa
  5. And melted butter in medium bowl
  6. Press onto bottom and up the sides of 9 inch springform or pie pan
  7. Bake 8 minutes then cool
  8. Beat together cream cheese and sugar in large bowl until smooth
  9. Add eggs
  10. Sour cream
  11. Flour
  12. Vanilla
  13. And salt
  14. Beat well until blended
  15. Add two cups of cream cheese batter to bowl with melted chocolate and mix well
  16. Add two cups of batter to melted peanut butter chips and mix well
  17. Cool in fridge for 10 minutes
  18. Spread chocolate batter over prepared crust
  19. Gently and slowly pour the peanut butter mixture over the top of the chocolate
  20. Do not stir
  21. Bake 50-55 minutes or until center is almost set
  22. Cool completely
  23. Cover and refrigerate
  24. If using springform pan: cool on wire rack 10 minutes before using knife to loosen crust from sides of pan
  25. Cool completely then remove sides of pan
  26. Stores for up to one week in refrigerator

Step 18

Total Time in Minute 70

Ingredients Count 13

cooking chocolate and peanut butter fudge cheesecake

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Vanilla wafer crumbs

Powdered sugar

Cocoa powder


Light cream cheese

Granulated sugar


Sour cream

All-purpose flour

Vanilla extract


Semi-sweet chocolate chips

Peanut butter chips

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