REESE Chocolate Peanut Butter Cheesecake Recipe

REESE Chocolate Peanut Butter Cheesecake Recipe

HERSHEY'S CHIPITS REESE Peanut Butter Chips add smooth, peanut flavour to a traditional cheesecake. A drizzle of chocolate will dazzle!

70 min


1 1/4 cupsgraham cracker crumbs (300 mL)
1/3 cupgranulated sugar, divided (75 mL)
1/3 cupHERSHEY'S Cocoa (75 mL)
1/3 cupbutter or margarine, melted (75 mL)
3 pkgs (8 oz each)cream cheese, softened (750 g)
1/4 cupgranulated sugar, divided (50 mL)
1 cansweetened condensed milk (not evaporated milk) (398 mL)
1 2/3 cupsCHIPITS REESE Peanut Butter Chips, melted (400 mL)
4 eggs (4)
2 tspvanilla extract (10 mL)
2 tbspbutter (30 mL)
2 tbspHERSHEY'S Cocoa (30 mL)
2 tbspwater (30 mL)
1 cupicing sugar (250 mL)
1/2 tspvanilla extract (2 mL)
Whipped topping
CHIPITS Mini KISSES Milk Chocolate Baking Pieces


    1. Crust: Preheat oven to 300°F (150°C). Toss crumbs with 1/3 cup (75 mL) sugar, cocoa and butter until well combined. Press into bottom of a 9-inch (2.5 L) springform pan.

    2. Filling: Beat cream cheese with 1/4 cup (50 mL) sugar until fluffy. Gradually beat in milk, then melted chips, until smooth. Add eggs and vanilla; beat well. Pour over crust.

    3. Bake for 60 to 70 minutes or until centre is almost set. Remove from oven; place on a wire rack. Run a thin knife around cake to loosen from side of pan; cool completely.

    4. Chocolate Drizzle: Melt butter in a small saucepan set over low heat. Add cocoa and water. Cook, stirring, until slightly thickened; do not boil. Remove from heat; cool slightly. Gradually add icing sugar and vanilla, whisking until smooth.

    5. Garnish cheesecake with chocolate drizzle, whipped topping and chocolate, as desired. Chill completely.

    Makes 12 servings.

    � Spoon chocolate drizzle into a small, heavy-duty plastic bag. Cut a very small piece from corner of bag. Squeeze drizzle over top of cake.
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