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Three Layer Cheesecake Squares

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 38  Minutes

Ingredients

  Amount Per Serving % DV *
Calories710
Calories from Fat420
Total Fat47 g72% DV
Saturated Fat30 g150% DV
Trans Fat1 g
Cholesterol140 mg47% DV
Sodium390 mg16% DV
Total Carbohydrates64 g21% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein13 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  Amount Per Serving % DV *
Calories710
Calories from Fat420
Total Fat47 g72% DV
Saturated Fat30 g150% DV
Trans Fat1 g
Cholesterol140 mg47% DV
Sodium390 mg16% DV
Total Carbohydrates64 g21% DV
Dietary Fiber2.0 g8% DV
Sugars52 g
Protein13 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron10% DV
  • 1 cup HERSHEY'S Premier White Chips , melted
  • THREE LAYER DRIZZLE (recipe follows)
  • 1/3 cup dairy sour cream
  • 3 eggs
  • 3 packages cream cheese (8 oz. each) , softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup HERSHEY'S Semi-Sweet Chocolate Chips , melted
  • 1 cup REESE'S Peanut Butter Chips , melted
  • 3 tablespoons all-purpose flour
  • CHOCOLATE CRUMB CRUST (recipe follows)

Directions

  • 1. Heat oven to 350°F. Line 9-inch square baking pan with foil, extending edges over pan sides; grease lightly. Prepare CHOCOLATE CRUMB CRUST.
  • 2. Beat cream cheese and sugar until smooth. Gradually add eggs, sour cream, flour and vanilla; beat well. Stir 1-1/3 cups batter into melted peanut butter chips; pour into prepared crust. Stir 1-1/3 cups batter into melted chocolate chips; carefully spoon over peanut butter layer. Stir remaining melted batter into melted white chips; carefully spoon over chocolate layer.
  • 3. Bake 40 to 45 minutes or until almost set. Cool completely on wire rack.
  • 4. Prepare THREE LAYER DRIZZLE. Drizzle, one flavor at a time, over cheesecake. Refrigerate about 3 hours or until drizzle is firm. Use foil to lift cheesecake out of pan; cut into squares. Garnish as desired. Cover; refrigerate leftover cheesecake. Makes 16 servings.
  • CHOCOLATE CRUMB CRUST:
  • Heat conventional oven to 350°F. Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons melted butter or margarine. Press onto bottom of prepared pan. Bake 8 minutes; cool slightly.
  • THREE LAYER DRIZZLE:
  • Heat 1 tablespoon REESE'S Peanut Butter Chips with 1/2 teaspoon shortening, stirring until smooth. Heat 1 tablespoon HERSHEY'S Semi-Sweet Chocolate Chips with 1/2 teaspoon shortening, stirring until smooth. Heat 1 tablespoon HERSHEY'S Premier White Chips with 1/2 teaspoon shortening, stirring until smooth.

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