Angela Pietrantonio Recipe

REESES Chocolate Peanut Butter Cheesecake

By Angela Pietrantonio mrsjoepie

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Angela's Story

This peanut butter cheesecake is just so good..........

Recipe Source~


1 1/4 c
graham cracker crumbs
1/3 c
plus 1/4 cup sugar
1/3 c
hershey's cocoa
1/3 c
butter or margarine, melted
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3 pkg
(8 oz. each) cream cheese, softened
1 can(s)
(14 oz.) sweetened condensed milk (not evaporated milk)
1 2/3 c
(10-oz. pkg.) reese's peanut butter chips, melted
2 tsp
vanilla extract
whipped topping
hershey's mini kisses brand milk chocolates

Directions Step-By-Step

Heat oven to 300°F. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter; press into bottom of 9-inch springform pan.
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.
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. 12 servings.
CHOCOLATE DRIZZLE: Melt 2 tablespoons butter over low heat; add 2 tablespoons HERSHEY'S Cocoa and 2 tablespoons water. Cook and stir until slightly thickened. Do not boil. Cool slightly. Gradually add 1 cup powdered sugar and 1/2 teaspoon vanilla extract, beating with whisk until smooth. About 3/4 cup.

16 points per serving

About this Recipe

Course/Dish: Cakes, Chocolate, Other Desserts
Hashtags: #peanut, #cheesecake