Skip to main content

REESE'S Chocolate Peanut Butter Cheesecake


6 hours 30 minutes
Skill Level
1 cheesecake

In this REESE'S Chocolate Peanut Butter Cheesecake recipe, two beloved flavors blend into one easy, creamy, delicious cheesecake. You might think it's complicated, but preparing it is actually very simple. Everyone will be ready to dig into the creamy texture and peanut buttery flavor of the cheesecake topped with chocolate drizzle and HERSHEY'S MINI KISSES Candies.  We're big on adding extra sweetness to classic cheesecake. If you loved this REESE'S Chocolate Peanut Butter Cheesecake, you'll savor HERSHEY'S Chocolate Cheesecake, too!

Ingredients & Directions

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




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

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.


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.


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.


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?