Header is editable on language level pages and above in content hierarchy (this text is being shown in edit mode only)

Peanut Butter and Milk Chocolate Chip Layered Cheesecake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 18  Minutes

ingredients

  Amount Per Serving % DV *
Calories610
Calories from Fat360
Total Fat40 g62% DV
Saturated Fat26 g130% DV
Trans Fat0 g
Cholesterol150 mg50% DV
Sodium310 mg13% DV
Total Carbohydrates52 g17% DV
Dietary Fiber2.0 g8% DV
Sugars42 g
Protein12 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron8% DV
  Amount Per Serving % DV *
Calories610
Calories from Fat360
Total Fat40 g62% DV
Saturated Fat26 g130% DV
Trans Fat0 g
Cholesterol150 mg50% DV
Sodium310 mg13% DV
Total Carbohydrates52 g17% DV
Dietary Fiber2.0 g8% DV
Sugars42 g
Protein12 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron8% DV
  • 1-1/2 cups graham cracker crumbs
  • 1/3 cup HERSHEY'S Cocoa
  • 3 cartons dairy sour cream (8 oz. each)
  • 3 eggs , slightly beaten
  • 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
  • 1/4 cup butter (1/2 stick) , melted
  • 2 packages cream cheese (8 oz. each) , softened
  • 1 teaspoon vanilla extract
  • 1 cup HERSHEY'S Milk Chocolate Chips , divided
  • 1 cup REESE'S Peanut Butter Chips , divided
  • 1-1/3 cups sugar , 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. Makes 12 servings.

RELATED PRODUCTS

HERSHEY'S Cocoa

HERSHEY'S Cocoa