REESE’S Chocolate Peanut Butter Cheesecake Recipe

REESE'S Chocolate Peanut Butter Cheesecake Recipe 


I followed this recipe exactly and it came out great! I got rave reviews at a family party and was even told this was my best cheesecake ever!


REESE'S Chocolate Peanut Butter Cheesecake Recipe
  • 1/4 cup HERSHEY'S MINI KISSES Brand Milk Chocolates for garnish
  • 1-1/2 cups whipped topping for garnish
  • CHOCOLATE DRIZZLE recipe follows
  • 1/3 cup HERSHEY'S Cocoa
  • 1/3 cup plus 1/4 cup sugar
  • 3 packages cream cheese 8 oz. each, softened
  • 1/3 cup butter or margarine melted
  • 2 teaspoons vanilla extract
  • 1 can sweetened condensed milk 14 oz., not evaporated milk
  • 1-2/3 cups REESE'S Peanut Butter Chips 10-oz. pkg., melted
  • 4 eggs
  • 1-1/4 cups graham cracker crumbs
  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. Makes 12 servings.


Recipe courtesy and reprinted with permission of the Hershey Company