原食譜是用花生巧克力可是我手邊只有白巧克力 也很好吃喔~
我只用了一半 起司不夠 >""< 所以感覺很薄的樣子
From meals
Swirled Peanut Butter Chocolate Cheesecake Bars
Crust
2 cups graham cracker crumbs
1/2 cup (1 stick) butter or margarine, melted
1/3 cup granulated sugar
Filling
2 pkgs. (8 oz. each) cream cheese, softened, divided
1 cup granulated sugar
1/4 cup flour
1 can (12 fl. oz) CARNATION Evaporated Milk
2 large eggs
1 tablespoon vanilla extract 1 cup (6 oz.) NESTLÉ TOLL HOUSE Peanut
Butter & Milk Chocolate Morsels
PREHEAT oven to 325° F.
FOR CRUST:
COMBINE graham cracker crumbs, butter and sugar in medium bowl; press onto bottom of ungreased 13 x 9-inch baking pan.
FOR FILLING:
BEAT cream cheese, sugar and flour in large mixer bowl until smooth. Gradually beat in evaporated milk, eggs and vanilla extract.
MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave an additional 10 to 15-second intervals, stirring just until melted. Stir 1 cup cream cheese mixture into chocolate. Pour remaining cream cheese mixture over crust. Pour chocolate mixture over cream cheese mixture. Swirl mixtures with spoon, pulling plain cream cheese mixture up to surface.
BAKE for 40 to 45 minutes or until set. Cool completely in pan on wire rack; refrigerate until firm. Cut into bars.
Serving Size: 15
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