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Chocolate Drizzled Peanut Butter Cheesecake Recipe

chocolate drizzled peanut butter cheesecake recipe

Details

Timing
Timing
Total:
Bake:
1 Hr.
Prep:
20 Min.
Skill Level:
Intermediate
Yields:
12 servings

This decadent cheesecake is sure to win over your toughest critic. Made with HERSHEY'S CHIPITS, this easy dessert can't be beat!

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

  • Crust:
  • 1 cup
    graham cracker crumbs (250 mL)
  • 3 tbsps
    granulated sugar (45 mL)
  • 3 tbsps
    melted butter or margarine (45 mL)
  • Cheesecake:
  • 3 pkgs (8 oz each)
    cream cheese, softened (750 g)
  • 3/4 cup
    granulated sugar (175 mL)
  • 1 2/3 cups
    HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (400 mL)
  • 1/4 cup
    milk (50 mL)
  • 4
    eggs
  • 1 tsp
    vanilla extract (5 mL)
  • Chocolate Drizzle:
  • 1/4 cup
    HERSHEY'S CHIPITS Dark Chocolate Chips (50 mL)
  • 1 1/2 tsps
    shortening (do not use butter, margarine, spread or oil) (7 mL)

Key Ingredients

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, 270g bag - Front of Package
Where to Buy
HERSHEY'S CHIPITS Dark Chocolate Chips, 775g bag - Front of Package
Where to Buy

Directions

Equipment Needed 
oven Oven
springform pan 9-inch (23 cm) Springform Pan
mixing bowl Mixing Bowl
mixer Mixer
microwave safe bowl Microwave-Safe Bowl
microwave Microwave
wire rack Wire Rack
refrigerator Refrigerator
1

Crust: Preheat oven to 325°F (160°C). Toss crumbs with sugar and butter until well combined. Press into the bottom of a 9-inch (2.5 L) springform pan. Bake for 10 minutes or until golden around the edges and fragrant; cool slightly.

2

Cheesecake: Increase oven temperature to 450°F (230°C). Beat cream cheese with sugar in a large bowl until smooth. Place peanut butter chips and milk in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir. If necessary, microwave for an additional 15 seconds at a time, stirring after each interval, just until chips are melted when stirred.

3

Add peanut butter mixture to cream cheese mixture; beating just until blended. Add eggs, one at a time, mixing well after each addition; stir in vanilla. Pour mixture over prepared crust. Bake for 10 minutes.

4

Reduce oven temperature to 250°F (120°C); continue baking for 40 minutes or until set. (Centre will be soft but will set upon cooling.) Transfer from oven rack to wire rack. Run a thin knife around the cake to loosen from side of pan. Cool completely; remove ring from pan.

Chocolate Drizzle: Place chocolate chips and shortening in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 30 seconds; stir. If necessary, microwave for an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Garnish cooled cheesecake with chocolate drizzle. Chill completely before serving.

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