Make a whole cake without having to bake! REESE’S Peanut Butter Chips are the secret ingredient in this impressive dessert. Enjoy sweet, savory peanut butter and chocolate cheesecake, served on a peanutty cocoa crust.
Prepare Peanutty Cocoa Crust; refrigerate.
Beat cream cheese and lemon juice in large bowl until fluffy; set aside. Place peanut butter chips and sweetened condensed milk in medium microwave-safe bowl. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chips are melted and mixture is smooth when stirred; add to cream cheese mixture, beating just until well blended.
Beat whipping cream until stiff; fold into peanut butter mixture until well blended. Pour over prepared crust. Cover; refrigerate 6 to 8 hours or until firm.* To serve, remove side of springform pan. Serve cold; garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
* Cheesecake is moderately soft. If firmer texture is desired, freeze cheesecake and serve frozen.
Peanutty Cocoa Crust:
Stir together crumbs, cocoa, powdered sugar and melted butter in small bowl. Stir in chopped peanut butter chips. Press mixture onto bottom of 9-inch springform pan.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.