Chocolate Drizzled Peanut Butter Cheesecake Recipe

Name: Chocolate Drizzled Peanut Butter Cheesecake Recipe | Recipes
Prep time: 20 min
Total time: 80 min
Yield: 12 servings
Ingredients: 1 cup graham cracker crumbs (250 mL); 3 tbsps granulated sugar (45 mL); 3 tbsps melted butter or margarine (45 mL); 3 pkgs (8 oz each) cream cheese, softened (750 g); 3/4 cup granulated sugar (175 mL); 1 2/3 cups HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (400 mL); 1/4 cup milk (50 mL); 4 eggs; 1 tsp vanilla extract (5 mL); 1/4 cup HERSHEY'S CHIPITS Dark Chocolate Chips (50 mL); 1 1/2 tsps shortening (do not use butter, margarine, spread or oil) (7 mL)

Details

Time: 1 hour 20 minutes
Skill Level: Intermediate
Yields: 12 servings

This decadent cheesecake is sure to win over your toughest critic. Made with HERSHEY'S CHIPITS, this easy dessert can't be beat!

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 1 hour

BAKE MODE:

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Ingredients

Crust:
1 cup

graham cracker crumbs (250 mL)
3 tbsps

granulated sugar (45 mL)
3 tbsps

melted butter or margarine (45 mL)
Cheesecake:
3 pkgs (8 oz each)

cream cheese, softened (750 g)
3/4 cup

granulated sugar (175 mL)
1 2/3 cups

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips (400 mL)
1/4 cup

milk (50 mL)
4

eggs
1 tsp

vanilla extract (5 mL)
Chocolate Drizzle:
1/4 cup

HERSHEY'S CHIPITS Dark Chocolate Chips (50 mL)
1 1/2 tsps

shortening (do not use butter, margarine, spread or oil) (7 mL)

Key Ingredients

HERSHEY'S CHIPITS REESE'S Peanut Butter Chips, 270g bag - Front of Package

Where to Buy

HERSHEY'S CHIPITS Dark Chocolate Chips, 775g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

9-inch (23 cm) Springform Pan

Mixing Bowl

Mixer

Microwave-Safe Bowl

Microwave

Wire Rack

Refrigerator

Crust: Preheat oven to 325°F (160°C). Toss crumbs with sugar and butter until well combined. Press into the bottom of a 9-inch (2.5 L) springform pan. Bake for 10 minutes or until golden around the edges and fragrant; cool slightly.

Cheesecake: Increase oven temperature to 450°F (230°C). Beat cream cheese with sugar in a large bowl until smooth. Place peanut butter chips and milk in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute; stir. If necessary, microwave for an additional 15 seconds at a time, stirring after each interval, just until chips are melted when stirred.

Add peanut butter 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 crust. Bake for 10 minutes.

Reduce oven temperature to 250°F (120°C); continue baking for 40 minutes or until set. (Centre will be soft but will set upon cooling.) Transfer from oven rack to wire rack. Run a thin knife around the cake to loosen from side of pan. Cool completely; remove ring from pan.

Chocolate Drizzle: Place chocolate chips and shortening in a small microwave-safe bowl. Microwave on MEDIUM (50%) for 30 seconds; stir. If necessary, microwave for an additional 10 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred. Garnish cooled cheesecake with chocolate drizzle. Chill completely before serving.

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