Chocolate & Peanut Butter Fudge Cheesecake
Chocolate & Peanut Butter Fudge Cheesecake
Skill Level: Intermediate
Chocolate & Peanut Butter Fudge Cheesecake


  • 3 pkg (8 oz each) cream cheese, softened (750 g)
  • 3/4 cup granulated sugar (175 mL)
  • 3 eggs (3)
  • 1/3 cup sour cream (75 mL)
  • 3 tbsp all-purpose flour (45 mL)
  • 1 tsp vanilla (5 mL)
  • 1/4 tsp salt (1 mL)
  • 1 cup HERSHEY'S Semi-Sweet Mini Chocolate Chips or CHIPITS Semi-Sweet Chocolate Chips or CHIPITS Milk Chocolate Chips, melted (250 mL)
  • 1 cup REESE'S Peanut Butter Chips, melted (250 mL)
  • HERSHEY'S Chocolate Syrup, optional
  • Sweetened whipped cream, optional
  • CHOCOLATE CRUMB CRUST (recipe follows)
Chocolate & Peanut Butter Fudge Cheesecake


  • 1. Heat oven to 350°F (180°C). Prepare and bake CHOCOLATE CRUMB CRUST.
  • 2. In large bowl, beat cream cheese and sugar until smooth. Add eggs, sour cream, flour, vanilla and salt; beat just until blended (overbeating will cause it to crack).
  • 3. Place half of batter (about 2-1/2 cups/625 mL) in another bowl. Stir melted semi-sweet mini chocolate chips into one half of cream cheese mixture; spread mixture over baked crust. Stir melted peanut butter chips into the other. Gently spread peanut butter mixture over chocolate mixture. Do not stir.
  • 4. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cheesecake from side of pan. Let cool completely; remove outer ring from pan. Cover and refrigerate.
  • 5. To serve, drizzle each slice with chocolate syrup and whipped cream, if desired. Cover; refrigerate leftover cheesecake.
  • Makes 10 to 12 servings.
  • In medium bowl mix together 1 1/2 cups (375 mL) vanilla wafer crumbs (about 45 cookies), 1/2 cup (125 mL) icing sugar, 1/4 cup (50 mL) HERSHEY'S Cocoa and 1/3 cup (75 mL) butter or margarine (melted). Press onto bottom and about 1 inch (2.5 cm) up sides of 9 inch (23 cm) springform pan. Bake 8 minutes; let cool.