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Peanut Butter Chocolate Chip Cheesecake

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories740
Calories from Fat410
Total Fat45 g69% DV
Saturated Fat28 g140% DV
Trans Fat1 g
Cholesterol160 mg53% DV
Sodium400 mg17% DV
Total Carbohydrates68 g23% DV
Dietary Fiber1.0 g4% DV
Sugars40 g
Protein16 g
Vitamin A20% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron10% DV
  Amount Per Serving % DV *
Calories740
Calories from Fat410
Total Fat45 g69% DV
Saturated Fat28 g140% DV
Trans Fat1 g
Cholesterol160 mg53% DV
Sodium400 mg17% DV
Total Carbohydrates68 g23% DV
Dietary Fiber1.0 g4% DV
Sugars40 g
Protein16 g
Vitamin A20% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron10% DV
  • 2 teaspoons vanilla extract
  • 1/3 cup HERSHEY'S Cocoa
  • 4 eggs
  • CHOCOLATE DRIZZLE (recipe follows)
  • 1/3 cup sugar plus 1/4 cup , divided
  • 1/3 cup butter or margarine , melted
  • 3 packages cream cheese (8 oz. each) , softened
  • 1-2/3 cups REESE'S Peanut Butter Chips (10-oz. pkg.) , melted
  • 1-1/4 cups graham cracker crumbs
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
  • 1 can sweetened condensed milk (not evaporated milk) (14 oz.)

Directions

  • 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.

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