Reese's Brownie Bottomed Peanut Butter and Milk Chocolate Chip Cheesecake

Cooking Recipes Catalogue

Peanut Butter and Chocolate are the bold flavors in this incredible cheesecake direct from Hershey's Kitchens to yours. Finish the presentation with melted Reese's Peanut Butter & Milk Chocolate Chips drizzled on top.

INGREDIENTS (for 1 servings):


  • Heat oven to 350 degrees F. Grease 9-inch springform pan. Set aside 2 tablespoons chips.
  • Stir together butter, sugar and vanilla in large bowl with spoon or wire whisk. Add eggs; stir until well blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread in prepared pan.
  • Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake layer.
  • Immediately after removing brownie from oven, sprinkle remaining chips over brownie surface. Spoon cheesecake mixture over chips. Return to oven; continue baking 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool 2 hours; cover. Refrigerate 3 to 4 hours or until thoroughly chilled. Remove side of pan.
  • Combine 1/2 teaspoon shortening and reserved 2 tablespoons chips in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH 15 seconds at a time, stirring after heating, until chips are melted and mixture is smooth when stirred. Drizzle over top of cheesecake. Store, covered, in refrigerator.
  • Cheesecake Layer: Beat 3 packages (8 oz. each) softened cream cheese and 3/4 cup sugar until smooth in large mixer bowl. Add 3 eggs, one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.