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Peanut Butter Cup Lover's Cheesecake

Peanut Butter Cup Lover's Cheesecake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 30  Minutes

Ingredients

  Amount Per Serving % DV *
Calories610
Calories from Fat380
Total Fat42 g65% DV
Saturated Fat19 g95% DV
Trans Fat0 g
Cholesterol135 mg45% DV
Sodium400 mg17% DV
Total Carbohydrates53 g18% DV
Dietary Fiber3.0 g12% DV
Sugars44 g
Protein12 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  Amount Per Serving % DV *
Calories610
Calories from Fat380
Total Fat42 g65% DV
Saturated Fat19 g95% DV
Trans Fat0 g
Cholesterol135 mg45% DV
Sodium400 mg17% DV
Total Carbohydrates53 g18% DV
Dietary Fiber3.0 g12% DV
Sugars44 g
Protein12 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  • PEANUT BUTTER CRUMB CRUST (recipe follows)
  • 1-3/4 cups REESE'S Peanut Butter Cups (about 11 to 12 standard)
  • 3 packages cream cheese (8 oz. each) , softened
  • 1-1/2 cups sugar
  • 3 eggs
  • 1/3 cup dairy sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips , melted
  • 1/2 cup REESE'S Creamy Peanut Butter
  • Sweetened whipped cream (optional)
  • REESE'S Peanut Butter Cups Additional (optional)

Directions

  • 1. Heat oven to 400°F. Prepare PEANUT BUTTER CRUMB CRUST. Remove wrappers from peanut butter cups. Cut each cup into about 16 pieces.
  • 2. Beat cream cheese and sugar until smooth and creamy in large bowl. Add eggs, beating well. Add sour cream and vanilla; blend thoroughly.
  • Place 2 cups batter in separate bowl; blend in melted chocolate. Pour chocolate batter into prepared pan. Add peanut butter to remaining batter; blend thoroughly. Gently stir in peanut butter cup pieces; spread over chocolate batter.
  • 3. Bake 10 minutes. Without opening oven door, reduce temperature to 350°F. Bake additional 50 to 55 minutes or until center is almost set.
  • 4. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely. Refrigerate 6 to 8 hours or until thoroughly chilled. Just before serving, garnish with sweetened whipped cream and additional peanut butter cup pieces, if desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • PEANUT BUTTER CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed) and 1/2 cup powdered sugar in medium bowl. Place 1/4 cup REESE'S Creamy Peanut Butter and 3 tablespoons butter or margarine in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds or until butter is melted and mixture is well blended when stirred. Add to crumb mixture, blending thoroughly. Press onto bottom and 1 inch up sides of 9-inch springform pan.

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