REESE Chocolate Peanut Butter Cheesecake Recipe

Name: REESE Chocolate Peanut Butter Cheesecake Recipe
Ingredients: CRUST:; 1 1/4 cupsgraham cracker crumbs (300 mL); 1/3 cupgranulated sugar, divided (75 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 1/3 cupbutter or margarine, melted (75 mL); FILLING:; 3 pkgs (8 oz each)cream cheese, softened (750 g); 1/4 cupgranulated sugar, divided (50 mL); 1 cansweetened condensed milk (not evaporated milk) (398 mL); 1 2/3 cups CHIPITS REESE Peanut Butter Chips , melted (400 mL); 4 eggs (4); 2 tspvanilla extract (10 mL); CHOCOLATE DRIZZLE:; 2 tbspbutter (30 mL); 2 tbsp HERSHEY'S Cocoa (30 mL); 2 tbspwater (30 mL); 1 cupicing sugar (250 mL); 1/2 tspvanilla extract (2 mL); Whipped topping; CHIPITS Mini KISSES Milk Chocolate Baking Pieces

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

SKILL LEVEL

Intermediate

BAKE

70 min

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

CHIPITS REESE Peanut Butter Chips, melted (400 mL)

eggs (4)

2 tsp

vanilla extract (10 mL)

CHOCOLATE DRIZZLE:

2 tbsp

butter (30 mL)

2 tbsp

HERSHEY'S Cocoa (30 mL)

2 tbsp

water (30 mL)

1 cup

icing sugar (250 mL)

1/2 tsp

vanilla extract (2 mL)

Whipped topping

CHIPITS Mini KISSES Milk Chocolate Baking Pieces

Directions

1. 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.

2. 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.

3. 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.

4. 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.

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

Makes 12 servings.

Tip:
� Spoon chocolate drizzle into a small, heavy-duty plastic bag. Cut a very small piece from corner of bag. Squeeze drizzle over top of cake.

REESE Chocolate Peanut Butter Cheesecake Recipe

Ingredients

Directions

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