Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

REESE'S Marble Cheesecake Recipe

  • PRINT

SKILL LEVEL : IntermediatePREP TIME : 20  Minutes

Ingredients

  • CRUMB CRUST:
  • 1 1/4 cups vanilla wafer crumbs (about 40 wafers, crushed) (300 mL)
  • 1/4 cup HERSHEY'S Cocoa (50 mL)
  • 1/4 cup icing sugar (50 mL)
  • 1/4 cup butter or margarine, melted (50 mL)
  • 1/3 cup CHIPITS REESE Peanut Butter Chips (75 mL)
  • CHEESECAKE:
  • 3 pkgs (8 oz each) cream cheese, softened (750 g)
  • 1 cup granulated sugar, divided (250 mL)
  • 1/2 cup sour cream (125 mL)
  • 1 tbsp vanilla extract (15 mL)
  • 3 eggs (3)
  • 3 tbsp all-purpose flour (45 mL)
  • 1/4 cup HERSHEY'S Cocoa (50 mL)
  • 1 tbsp vegetable oil (15 mL)
  • 1 1/3 cups CHIPITS REESE Peanut Butter Chips (325 mL)
  • 1/4 cup milk (50 mL)

Directions

    1. Preheat oven to 450°F (230°C). Toss crumbs with cocoa, icing sugar and butter. Add peanut butter chips; stir until well combined. Press firmly onto the bottom of a 9-inch (2.5 L) springform pan or 9-inch (2.5 L) square baking pan; set aside.

    2. Beat cream cheese with 3/4 cup (175 mL) sugar, sour cream and vanilla in a large bowl with an electric mixer, on medium speed, until smooth. Add eggs and flour; beat until blended.

    3. Beat cocoa with remaining sugar and oil and 1 1/2 cups (375 mL) of the cheese mixture; reserve. Place peanut butter chips and milk in a small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds; stir. If necessary, microwave for an additional 15 seconds at a time, stirring after each heating, until chips are melted when stirred. Gradually add warm peanut mixture to remaining cheese mixture; beat on high speed for 5 minutes.

    4. Spoon peanut butter and chocolate mixture alternately over prepared crust. Gently swirl with a knife or spatula for a marbled effect.

    5. Bake for 10 minutes. Without opening the door, decrease the oven temperature to 250°F (120°C). Continue baking for 30 minutes. Turn off oven; leave cheesecake in oven for 30 minutes without opening the door. Transfer to a wire rack; run a thin knife around the edge to loosen cheesecake from side of pan. Cool completely; remove ring from pan. Chill until ready to serve.

    Make 12 servings.

Related Products

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

VIEW RECIPES