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Home > Recipes > Chocolate Drizzled Peanut Butter Cheesecake

Chocolate Drizzled Peanut Butter Cheesecake Recipe

Chocolate Drizzled Peanut Butter Cheesecake
  • Beginner

Find Similar Recipes:

Beginner x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x REESE’S Peanut Butter Cups x
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Skill Level:
Beginner

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 510 -
Calories from Fat 0 -
Total Fat 35g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 4 eggs
  • 1 teaspoon vanilla extract
  • CHOCOLATE DRIZZLE (recipe follows)
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
  • 1/4 cup milk
  • 3/4 cup sugar
  • GRAHAM CRACKER CRUMB CRUST(recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened

Directions

1. Prepare GRAHAM CRACKER CRUST. Heat oven to 450°F.

2. Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth. Place peanut butter chips and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

3. Add peanut butter chip mixture to cream cheese mixture, beating just until blended. Add eggs, one at a time, mixing well after each addition. Stir in vanilla. Pour mixture over prepared GRAHAM CRACKER CRUST. Bake 10 minutes.

4. Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.) Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake. Refrigerate before serving. Cover; refrigerate leftover cheesecake. 12 servings.

GRAHAM CRACKER CRUST: Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.

CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

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  • 4 stars

    3/27/2013

    The only thing to make this recipe better is for the crust to be gluten free. We use it for our daughter's birthday cake every year!!

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