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Home > Recipes > Three Layer Cheesecake Squares

Three Layer Cheesecake Squares Recipe

Three Layer Cheesecake Squares
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S Premier White Chips x REESE’S Peanut Butter Cups x HERSHEY’S Cocoa x
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Prep Time:
38 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

  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup REESE'S Peanut Butter Chips, melted
  • 1 cup HERSHEY'S Semi-Sweet Chocolate Chips, melted
  • 3 eggs
  • 1/3 cup dairy sour cream
  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 1 cup HERSHEY'S Premier White Chips, melted
  • THREE LAYER DRIZZLE (recipe follows)

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. 9 to 12 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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HERSHEY'S Kitchens Reviews

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  • 4 stars

    4/28/2013

  • 5 stars

    6/24/2012

    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.

  • 2 stars

    4/18/2010

    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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