Tuesday, January 10, 2012

Peanut Butter & Milk Chocolate Chip Layered Cheesecake

On Saturday, Todd & I had an "after holiday" holiday party to go to so I decided to use my new Hershey's cookbook to make my very first cheesecake. Not only did I get to use my new cookbook, but I also finally used my Kitchen Aid mixer and springform pan.

While the cheesecake was time consuming to make (it took almost 7 hours from start to finish because it needed to be cooled & refrigerated for so long), it was really tasty and I was happy to get quite a few compliments on it at the party. Most people were impressed I made it and hadn't bought it!

Peanut Butter & Milk Chocolate Chip Layered Cheesecake from Hershey's

My new cookbook I got from my in-laws at Christmas

The recipe that caught my eye

Todd actually made the crust while I was at yoga

Using our Kitchen Aid to make the actual cheesecake

Cheesecake layer with chocolate chips, peanut butter chips, and I added Reese's pieces

Another cheesecake layer on top of the candy

Fresh out of the oven

After it cooled for an hour & a half, the top of the cheesecake cracked....

but it was okay because I had to drizzle chocolate on top anyways

The finished product! Not too bad for my first attempt at cheesecake

Peanut Butter & Milk Chocolate Chip Layered Cheesecake


1-1/2 cups graham cracker crumbs
1-1/3 cups sugar, divided
1/3 cup Hershey's Cocoa
1/4 cup (1/2 stick) butter, melted
2 packages (8 oz. each) cream cheese, softened
1 teaspoon vanilla extract
3 cartons (8 oz. each) dairy sour cream
3 eggs, slightly beaten
1 cup Hershey's Milk Chocolate Chips, divided
1 cup Reese's Peanut Butter Chips, divided
1/2 teaspoon shortening (do not use butter, margarine, spread or oil)


1. Heat oven to 325°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and melted butter in medium bowl. Press crumb mixture evenly onto bottom and about 1-1/2 inches up side of 9-inch springform pan. Bake 8 minutes; remove from oven. Cool slightly.
2. Increase oven temperature to 350°F. Beat cream cheese, remaining 1 cup sugar and vanilla on medium speed of mixer until well blended. Add sour cream; beat on low speed until blended. Add eggs; beat on low speed just until blended. Do not overbeat.
3. Pour 2 cups filling into prepared crust. Reserve 1 tablespoon each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining milk chocolate chips and peanut butter chips evenly over filling in pan. Carefully spoon remaining filling over chips.
4. Bake about 1 hour or until center is almost set. Remove from oven. Using knife or narrow medal spatula, loosen cheesecake from side of pan. Cool on wire rack additional 30 minutes. Remove side of pan; cool 1 hour.
5. Combine shortening and reserved milk chocolate chips and peanut butter chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Drizzle over cheesecake; cover and refrigerate at least 4 hours. Cover; refrigerate leftover cheesecake. 12 to 14 servings.

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