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REESE'S Chocolate Peanut Butter Cheesecake

Details

Time
6 hours 30 minutes
Skill Level
Beginner
Yields
1 cheesecake

This peanut butter spin on cheesecake with a chocolate graham cracker crust is sure to please the peanut butter lover in your family. Using REESE'S Peanut Butter Chips and HERSHEY'S MINI KISSES Milk Chocolate, you'll turn to this delectable recipe time and time again.

Ingredients & Directions

Prep Time
20 minutes
Bake Time
1 hour
Cool Time
2 hours 5 minutes
Chill Time
3 hours

Ingredients

READY TO MAKE THE RECIPE?

Directions

Equipment Needed 

Oven
Oven
Mixing Bowl
Mixing Bowl
Springfoam Pan
9-Inch Springfoam Pan
Mixer
Mixer
Wire Rack
Wire Rack
Refrigerator
Refrigerator
Saucepan
Saucepan
Stovetop
Stovetop
1

Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press mixture onto bottom and 1/2 to 1 inch up side of 9-inch springform pan.

2

Beat cream cheese and 1/4 cup sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.

3

Bake 60 to 70 minutes or until center is almost set. Remove from oven. With knife, loosen cake from side of pan. Cool. Remove side of pan. Garnish with Chocolate Drizzle, whipped topping and chocolates. Refrigerate until cold. Store covered in refrigerator.

Tip

If desired, spoon drizzle into small heavy-duty plastic bag. Cut very small piece from corner of bag. Squeeze drizzle over top of cake.

Chocolate Drizzle: Melt 2 tablespoons butter over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do NOT boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 3/4 cup.

Additional questions?