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Home > Recipes > REESE'S Chocolate Peanut Butter Cheesecake

REESE'S Chocolate Peanut Butter Cheesecake Recipe

REESE’S Chocolate Peanut Butter Cheesecake
  • Beginner

Find Similar Recipes:

Cakes x Cheesecakes x Beginner x REESE’S Peanut Butter Chips x HERSHEY’S KISSES Brand Milk Chocolates x REESE’S Peanut Butter Cups x HERSHEY’S Cocoa x
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Prep Time:
20 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size: 1 Slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 680 -
Calories from Fat 370 -
Total Fat 41g 63% DV
Saturated Fat 27g 135% DV
Trans Fat 1g -
Cholesterol 165mg 55% DV
Sodium 430mg 18% DV
Total Carbohydrates 64g 21% DV
Dietary Fiber 1g 0% DV
Sugars 54g -
Protein 16g -
Vitamin A - 25% DV
Vitamin C - 2% DV
Calcium - 15% DV
Iron - 8% DV

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

Note: Makes 12 servings. Nutrition Information calculated for 1 serving

Ingredients

  • CHOCOLATE DRIZZLE (recipe follows)
  • Whipped topping
  • HERSHEY'S MINI KISSES Brand Milk Chocolates
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips, melted
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup butter or margarine, melted
  • 3 packages (8 oz. each) cream cheese, softened
  • 1/3 cup plus 1/4 cup sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 1-1/4 cups graham cracker crumbs

Directions

1. Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan.

2. Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.

3. Bake 60 to 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with CHOCOLATE DRIZZLE, whipped topping and chocolates. Refrigerate until cold. Store covered in refrigerator. 12 servings.

CHOCOLATE DRIZZLE: Melt 2 tablespoons butter over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 3/4 cup.

TIP: If desired, spoon drizzle into small heavy-duty plastic bag. Cut very small piece from corner of bag. Squeeze drizzle over top of cake.

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  • 4 stars

    8/2/2009

    This is a favorite with my family and friends. It is simple to make and delicious to eat

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