Peanut Butter Chocolate Chip Cheesecake
Peanut butter and mini-chocolate chips! the filling is not cooked, so its ready fairly quickly. You could easily use a prepared graham cracker crust if you like, then it would be a no-bake recipe.
Steps
Preheat oven to 350.
To make the crust: using a food processor , crush graham crackers into tiny crumbs.
Add sugars and pulse until combined.
Add butter and pulse until mixture begins to come together.
Press into bottom and up sides of a 9 inch glass pie plate.
Bake for 8-9 minutes , remove and allow to cool to room temperature.
While crust is cooling , make the filling: using stand mixture , beat cream cheese , sour cream , peanut butter , vanilla and powdered sugar.
Fold in cool whip free and mini-chocolate chips by hand.
Careful not to over mix or the cool whip will lose its fluff.
Refrigerate for 30-60 minutes , the longer the better !.
Remove from fridge immediately before serving.
Ingredients
low-fat graham crackers, brown sugar, splenda granular, butter, reduced-fat cream cheese, nonfat sour cream, peanut butter, powdered sugar, vanilla, fat-free whipped topping, miniature semisweet chocolate chips