REESE'S Chocolate Peanut Butter Cheesecake

REESE'S Chocolate Peanut Butter Cheesecake

This peanut butter spin on cheesecake with a chocolate graham cracker crust is sure to please the peanut butter lover in your family. Using REESE’S Peanut Butter Chips and HERSHEY’S MINI KISSES Milk Chocolate, you’ll turn to this delectable recipe time and time again.

SKILL LEVEL
beginner
PREP
20 min
BAKE
60 min

Ingredients

  Amount Per Serving % DV *
Calories740
Calories from Fat400
Total Fat44 g68% DV
Saturated Fat29 g145% DV
Trans Fat1 g
Cholesterol175 mg58% DV
Sodium440 mg18% DV
Total Carbohydrates69 g23% DV
Dietary Fiber1.0 g4% DV
Sugars58 g
Protein16 g
Vitamin A25% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron10% DV
  Amount Per Serving % DV *
Calories740
Calories from Fat400
Total Fat44 g68% DV
Saturated Fat29 g145% DV
Trans Fat1 g
Cholesterol175 mg58% DV
Sodium440 mg18% DV
Total Carbohydrates69 g23% DV
Dietary Fiber1.0 g4% DV
Sugars58 g
Protein16 g
Vitamin A25% DV
Vitamin C2% DV
Calcium0 mg15% DV
Iron10% DV
1-2/3 cupsREESE'S Peanut Butter Chips (10-oz. pkg.) , melted
1 cansweetened condensed milk (not evaporated milk) (14 oz.)
1/3 cupsugar plus 1/4 cup
3 packagescream cheese (8 oz. each) , softened
2 teaspoonsvanilla extract
1/3 cupbutter or margarine , melted
1-1/4 cupsgraham cracker crumbs
4 eggs
CHOCOLATE DRIZZLE (recipe follows)
1-1/2 cupswhipped topping for garnish
1/4 cupHERSHEY'S MINI KISSES Brand Milk Chocolates for garnish
1/3 cupHERSHEY'S Cocoa

Directions

  • 1. Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan.
  • 2. Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.
  • 3. Bake 60 to 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with CHOCOLATE DRIZZLE, whipped topping and chocolates. Refrigerate until cold. Store covered in refrigerator. Makes 12 servings.
  • CHOCOLATE DRIZZLE: Melt 2 tablespoons butter over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 3/4 cup.
  • TIP: If desired, spoon drizzle into small heavy-duty plastic bag. Cut very small piece from corner of bag. Squeeze drizzle over top of cake.
Ingredients sitting on a table

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