Chocolate Drizzled Peanut Butter Cheesecake

Details

Time
8 hours
Skill Level
Beginner
Yields
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

Ingredients

  • 3 packages

    cream cheese (8 oz each), softened

  • 3/4 cup

    sugar

  • 1-2/3 cups
  • 1/4 cup

    milk

  • 4

    eggs

  • 1 tsp

    vanilla extract

  • Graham Cracker Crust:

  • 1 cup

    graham cracker crumbs

  • 3 Tbsps

    sugar

  • 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)

READY TO MAKE THE RECIPE?

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
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.

Additional questions?