REESE'S Chocolate Peanut Butter Cheesecake Recipe

Name: REESE'S Chocolate Peanut Butter Cheesecake Recipe | Recipes
Total time: 60 min
Yield: 12 servings
Ingredients: 1 1/4 cups graham cracker crumbs (300 mL); 1/3 cup granulated sugar, divided (75 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 1/3 cup butter or margarine, melted (75 mL); 3 pkgs (8 oz each) cream cheese, softened (750 g); 1/4 cup granulated sugar, divided (50 mL); 1 can sweetened condensed milk (not evaporated milk) (398 mL); 1 2/3 cups HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, melted (400 mL); 4 eggs; 2 tsps vanilla extract (10 mL); 2 tbsps butter (30 mL); 2 tbsps HERSHEY'S Cocoa (30 mL); 2 tbsps water (30 mL); 1 cup icing sugar (250 mL); 1/2 tsp vanilla extract (2 mL); whipped topping; HERSHEY'S CHIPITS MINI KISSES Milk Chocolate Chips

Details

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

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips add smooth, peanut flavour to a traditional cheesecake. A drizzle of chocolate will dazzle!

Ingredients & Directions

Bake Time: 1 hour

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Crust:
1 1/4 cups

graham cracker crumbs (300 mL)
1/3 cup

granulated sugar, divided (75 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
1/3 cup

butter or margarine, melted (75 mL)
Filling:
3 pkgs (8 oz each)

cream cheese, softened (750 g)
1/4 cup

granulated sugar, divided (50 mL)
1 can

sweetened condensed milk (not evaporated milk) (398 mL)
1 2/3 cups

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, melted (400 mL)
4

eggs
2 tsps

vanilla extract (10 mL)
Chocolate Drizzle:
2 tbsps

butter (30 mL)
2 tbsps

HERSHEY'S Cocoa (30 mL)
2 tbsps

water (30 mL)
1 cup

icing sugar (250 mL)
1/2 tsp

vanilla extract (2 mL)
whipped topping
HERSHEY'S CHIPITS MINI KISSES Milk Chocolate Chips

Directions

Equipment Needed 

Oven & Stovetop

9-inch (23 cm) Springform Pan

Measuring Cups

Mixer

Wire Rack

Saucepan

Whisk

Crust: Preheat oven to 300°F (150°C). Toss crumbs with 1/3 cup (75 mL) sugar, cocoa and butter until well combined. Press into bottom of a 9-inch (2.5 L) springform pan.

Filling: Beat cream cheese with 1/4 cup (50 mL) sugar until fluffy. Gradually beat in milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.

Bake for 60 to 70 minutes or until centre is almost set. Remove from oven; place on a wire rack. Run a thin knife around cake to loosen from side of pan; cool completely.

Chocolate Drizzle: Melt butter in a small saucepan set over low heat. Add cocoa and water. Cook, stirring, until slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add icing sugar and vanilla, whisking until smooth.

Garnish cheesecake with chocolate drizzle, whipped topping and chocolate, as desired. Chill completely.