Chocolate Drizzled Peanut Butter Cheesecake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr.
- Prep:
- 20 Min.
- Skill Level:
- Beginner
- Yields:
- 1 cheesecake
This Chocolate Drizzled Peanut Butter Cheesecake recipe may look fancy, but it's strikingly simple to make. The classic cheesecake base of tangy cream cheese with a graham cracker crust gets an exciting new twist with the addition of REESE'S Peanut Butter Chips and HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips. Both kinds of chips get melted down and incorporated into the cake to create that chocolate peanut butter flavor combination that's tough to beat. If this Chocolate Drizzled Peanut Butter Cheesecake recipe was a big hit at your house, try making another flavor of delicious cheesecake. Our Chocolate Chip Pumpkin Cheesecake is ideal for fall holidays and occasions.
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 1 hour
- Cool Time
- 2 hours 30 minutes
- Chill Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3 packagescream cheese (8 oz each), softened
-
3/4 cupsugar
-
1-2/3 cupsREESE'S Peanut Butter Chips (10 oz pkg.)
-
1/4 cupmilk
-
4eggs
-
1 tspvanilla extract
-
Graham Cracker Crust:
-
1 cupgraham cracker crumbs
-
3 Tbspssugar
-
3 Tbspsbutter or margarine, melted
-
Chocolate Drizzle:
-
1/4 cupHERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
-
1-1/2 tspsshortening (do NOT use butter, margarine, spread or oil)
READY TO MAKE THIS?
Step-By-Step Directions
Equipment Needed
oven
mixing bowl
mixer
measuring cups
rubber scraper
microwave-safe bowls
microwave
wire rack
1
Prepare Graham Cracker Crust. Heat oven to 450°F.
2
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.
3
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.
4
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.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (133g)Amount per servingCalories490% Daily Value*Total Fat 34g 44%Saturated Fat 20g 100%Trans Fat 0.5gCholesterol 135mg 45%Sodium 340mg 15%Total Carbohydrates 38g 14%Dietary Fiber 2g 7%Total Sugars 28gIncludes 24g Added Sugar 48%Protein 11gVitamin D 0 0%Calcium 70mg 6%Iron 1mg 6%Potassium 102mg 2%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
