Brownie Bottom Peanut Butter and Milk Chocolate Chip Cheesecake
Expert
Brownie Bottom Peanut Butter and Milk Chocolate Chip Cheesecake
Prep Time: 20 Minutes
Skill Level: Expert
Brownie Bottom Peanut Butter and Milk Chocolate Chip Cheesecake

Ingredients

  • 1 cup HERSHEY'S Milk Chocolate Chips, divided (250 mL)
  • 1 cup REESE'S Peanut Butter Chips, divided (250 mL)
  • 6 tbsp butter or margarine, melted (90 mL)
  • 1 1/4 cups granulated sugar (300 mL)
  • 1 tsp vanilla extract (5 mL)
  • 2 eggs (2)
  • 1 cup plus 2 tbsp all-purpose flour (280 mL)
  • 1/3 cup HERSHEY'S Cocoa (75 mL)
  • 1/2 tsp baking powder (2 mL)
  • 1/2 tsp salt (2 mL)
  • Cheesecake:
  • 3 pkgs (8 oz ea) cream cheese (750 g)
  • 3/4 cup granulated sugar (175 mL)
  • 3 eggs (3)
  • 1 tsp vanilla extract (5 mL)
  • 1/2 tsp shortening (do not use butter, spread or oil) (2 mL)
Brownie Bottom Peanut Butter and Milk Chocolate Chip Cheesecake

Directions

  • 1. Preheat oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan. Measure out and reserve 1 tbsp (15 mL) each milk chocolate chips and peanut butter chips.
  • 2. Stir butter with sugar and vanilla in a large bowl with a wooden spoon. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread into prepared pan.
  • 3. Bake for 25 to 30 minutes or until brownie begins to pull away from sides of pan. Meanwhile, beat the cream cheese with sugar until smooth. Add eggs, one at a time, beating well after every addition; stir in vanilla.
  • 4. Immediately after the brownie is removed from the oven, sprinkle remaining chocolate chips and peanut butter chips over surface. Spoon cheesecake mixture over chips. Return to oven; bake for 45 to 50 minutes or until almost set. Place on a wire rack and run a thin knife around cake to loosen from side of pan; cool for 2 hours. Cover; refrigerate for 3 to 4 hours or until thoroughly chilled before removing ring from pan.
  • 5. Place reserved milk chocolate chips, peanut butter chips and shortening in a small microwave-safe bowl. Microwave at MEDIUM (50%) for 30 seconds; stir. If necessary microwave for an additional 10 seconds at a time; stirring after heating until chips are melted and mixture is smooth when stirred. Drizzle over top of chilled cheesecake. Store, covered, in refrigerator.
  • Makes 10 to 12 servings.