Giant Toffee Gingerbread Cookie
This rich and decadent cheesecake is just what you need to enjoy with your Thanksgiving Dinner this time around. So go ahead and give it a try!
Yield: 40 cookies
Skill Level: Intermediate
Prep Time: 18 Minutes
All you will need is:
1-¼ cups Vanilla Wafer Crumbs
¼ cup Hershey’s Special Dark Cocoa
¼ cup Powdered Sugar
¼ cup Butter (melted)
⅓ cup Reese’s Peanut Butter Chips (chopped)
1 cup Whipping Cream (chilled)
1-⅓ cups Hershey’s Peanut Butter Chips
2 tablespoons Lemon Juice
8 ounces Cream Cheese
1 can Condensed Milk (sweet)
All you need to do is:
Mix in the crumbs, cocoa, powdered sugar and melted butter in a microwave-safe bowl. Now, stir in the chopped peanut butter chips. Now press the pie dough on to the bottom of a springform pan.
Prepare the crust and chill in the refrigerator.
In a large separate bowl, beat the cream cheese and lemon juice until fluffy. Set aside for later use.
Put the peanut butter chips and condensed milk in a microwave-safe bowl. Heat at high for 1-2 minutes or until the chips are melted well and are smooth to stir.
Now, add the melted chips to the cream cheese mixture and mix well until blended.
In another bowl beat the whipping cream until stiff. Fold the whipped cream into the cream cheese mixture until combined well.
Pour the mix on to the prepared crust. Cover the pie and refrigerate for about 6-8 hours or until firm.
Remove from the pan and serve chilled. Cover and refrigerate the leftover.
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