Three Layer Cheesecake Squares

Three Layer Cheesecake Squares

Here’s a great dessert recipe for the holidays – or any days. In fact, we challenge you to think of a day when triple layer chocolate peanut butter cheesecake squares wouldn’t sound like a great idea!

SKILL LEVEL
intermediate
PREP
38 min
BAKE
43 min

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 cupHERSHEY'S Premier White Creme Chips , melted
THREE LAYER DRIZZLE (recipe follows)
1/3 cupdairy sour cream
3 eggs
3 packagescream cheese (8 oz. each) , softened
3/4 cupsugar
1 teaspoonvanilla extract
1 cupHERSHEY'S Semi-Sweet Chocolate Chips , melted
1 cupREESE'S Peanut Butter Chips , melted
3 tablespoonsall-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 creme 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 Creme Chips with 1/2 teaspoon shortening, stirring until smooth.
Ingredients sitting on a table

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