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Peanut Butter Chocolate Chip Cheesecake Recipe

Things You'll Need

  • 1-1/4 cups graham cracker crumbs
  • 1/3 cup plus 1/4 cup sugar, divided
  • 1/3 cup HERSHEY'S Cocoa
  • 1/3 cup butter or margarine, melted
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, melted
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • CHOCOLATE DRIZZLE (recipe follows)

How to Make

  • 1. Heat oven to 300°F. Stir together graham cracker crumbs, 1/3 cup sugar, cocoa and butter in medium bowl. Press mixture onto bottom of 9-inch springform pan.
  • 2. Beat cream cheese and remaining 1/4 cup sugar in large bowl until fluffy. Gradually beat in sweetened condensed milk then melted peanut butter chips until smooth. Add eggs and vanilla; beat well. Stir in small chocolate chips. Pour over crust.
  • 3. Bake 55 to 65 minutes or until center is set. Remove from oven to cooling rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Garnish with CHOCOLATE DRIZZLE. Refrigerate until chilled. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate and 1 tablespoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred.