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Chocolate Drizzled Peanut Butter Cheesecake


8 hours
Skill Level
1 cheesecake

This crowd-pleasing recipe is creamy, smooth and totally delicious. REESE’S Peanut Butter Chips make this cheesecake a peanut butter-y delight. And HERSHEY’S Chocolate Chips are the secret ingredient in that eye-catching drizzle! Your guests will be raving about it long after it’s gone.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour
Cool Time
2 hours 30 minutes
Chill Time
4 hours


  • 3 packages
    cream cheese (8 oz each), softened
  • 3/4 cup
  • 1-2/3 cups
  • 1/4 cup
  • 4
  • 1 tsp
    vanilla extract
  • Graham Cracker Crust:
  • 1 cup
    graham cracker crumbs
  • 3 Tbsps
  • 3 Tbsps
    butter or margarine, melted
  • Chocolate Drizzle:
  • 1/4 cup
    HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
  • 1-1/2 tsps
    shortening (do NOT use butter, margarine, spread or oil)

Step-By-Step Directions

Equipment Needed 
oven oven
mixing bowl mixing bowl
mixer mixer
measuring cups measuring cups
rubber scraper rubber scraper
microwave-safe bowls microwave-safe bowls
microwave microwave
wire rack wire rack

Prepare Graham Cracker Crust. Heat oven to 450°F.


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.


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.


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.

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.

Additional questions?