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Home > Recipes > Peanut Butter and Milk Chocolate Chip Layered Cheesecake

Peanut Butter and Milk Chocolate Chip Layered Cheesecake Recipe

Peanut Butter and Milk Chocolate Chip Layered Cheesecake
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S Milk Chocolate Chips x REESE’S Peanut Butter Cups x HERSHEY’S Cocoa x
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Prep Time:
18 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 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

  • 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
  • 3 cartons (8 oz. each) dairy sour cream
  • 3 eggs, slightly beaten
  • 1/4 cup (1/2 stick) butter, melted
  • 2 packages (8 oz. each) cream cheese, softened
  • 1 teaspoon vanilla extract
  • 1/3 cup HERSHEY'S Cocoa
  • 1-1/2 cups graham cracker crumbs
  • 1-1/3 cups sugar, divided
  • 1 cup HERSHEY'S Milk Chocolate Chips, divided
  • 1 cup REESE'S Peanut Butter Chips, divided

Directions

1. Heat oven to 325°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes; remove from oven. Cool slightly.

2. Increase oven temperature to 350°F. Beat cream cheese, remaining 1 cup sugar and vanilla on medium speed of mixer until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.

3. Pour 2 cups filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut butter chips evenly over filling in pan. Carefully spoon remaining filling over chips.

4. Bake about 1 hour or until center is almost set. Remove from oven. Using knife or narrow medal spatula, loosen cheesecake from side of pan. Cool on wire rack additional 30 minutes. Remove side of pan; cool 1 hour.

5. Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; cover and refrigerate at least 4 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings.

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  • 5 stars

    11/7/2012

    This cheese cake is AMAZING! The colors, the textures and the smell is outstanding! Not to mention the taste! I rate this 10 stars out of 5 any day!

  • 5 stars

    5/24/2012

    LOVED it!!!!! =) My family and friends were crazy about it!!! It was so easy to make and very good!!! I would recommend doing a water bath to keep it from cracking.

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