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Three Layer Cheesecake Squares Recipe

Three Layer Cheesecake Squares
Intermediate

Prep Time: 38 Minutes

Skill Level: Intermediate

Recipe Rating

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup REESE'S Peanut Butter Chips
  • 1 cup HERSHEY'S Semi-Sweet Chocolate Chips
  • 3 eggs
  • 1/3 cup dairy sour cream
  • 3 packages cream cheese
  • 3/4 cup sugar
  • CHOCOLATE CRUMB CRUST
  • 1 cup HERSHEY'S Premier White Chips
  • THREE LAYER DRIZZLE

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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Ratings & Reviews

    I made this cake for a family Christmas party. There wasn't any left to take home. I would recommend cutting smaller pieces since it is a rich cake. I have made this cake twice and I like using dark chocolate over the semi-sweet. The dark chocolate gives the layers better contrast for balance. The semi-sweet layer was drowned out by the peanut butter layer. Other than that, making the drizzle is a pain if you're in a hurry to get somewhere with it.
    This recipe got very good reviews from my guests but I thought it was just OK. It is too rich and heavy for my taste. I probably won't make this again.
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