Here’s a great dessert recipe for the holidays – or any days. In fact, we challenge you to think of a day when triple layer chocolate peanut butter cheesecake squares wouldn’t sound like a great idea!
Heat oven to 350°F. Line 9-inch square baking pan with foil, extending edges over pan sides; grease lightly. Prepare Chocolate Crumb Crust.
Beat cream cheese and sugar until smooth. Gradually add eggs, sour cream, flour and vanilla; beat well. Stir 1-1/3 cups batter into melted peanut butter chips; pour into prepared crust. Stir 1-1/3 cups batter into melted chocolate chips; carefully spoon over peanut butter layer. Stir remaining melted batter into melted white creme chips; carefully spoon over chocolate layer.
Bake 40 to 45 minutes or until almost set. Cool completely on wire rack.
Prepare Three Layer Drizzle. Drizzle, one flavor at a time, over cheesecake. Refrigerate about 3 hours or until drizzle is firm. Use foil to lift cheesecake out of pan; cut into squares. Garnish as desired. Cover; refrigerate leftover cheesecake.
Chocolate Crumb Crust:
Heat conventional oven to 350°F. Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons melted butter or margarine. Press onto bottom of prepared pan. Bake 8 minutes; cool slightly.
Three Layer Drizzle:
Heat 1 tablespoon REESE'S Peanut Butter Chips with 1/2 teaspoon shortening, stirring until smooth. Heat 1 tablespoon HERSHEY'S Semi-Sweet Chocolate Chips with 1/2 teaspoon shortening, stirring until smooth. Heat 1 tablespoon HERSHEY'S Premier White Creme Chips with 1/2 teaspoon shortening, stirring until smooth.
*The % Daily Value tells you how much a nutrient in aserving of food contributes to a daily diet. 2,000 caloriesa day is used for general nutrition advice.