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Reese's Chocolate Peanut Butter Cheesecake


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  • 1 1/4 c graham cracker crumbs
  • 1/3 c plus 1/4 c sugar
  • 1/3 c Hershey's Cocoa
  • 1/3 c butter, melted
  • 3 8oz cream cheese, softened
  • 1 can 14oz sweetened condensed milk
  • 1 10oz pkg Reese's Peanut Butter chips, melted
  • 4 eggs
  • 2 tsp vanilla extract
  • Chocolate Drizzle
  • 2 Tbsp butter
  • 2 Tbsp cocoa
  • 2 Tbsp water
  • 1 c powdered sugar
  • 1/2 tsp vanilla
  • Whipped topping
  • Hershey's MINI kisses Baking pieces



Step 1

Heat oven to 300. Combine graham cracker crumbs, 1/3 c sugar, cocoa and butter. Press into bottom of 9 in springform pan. Beat cream cheese and 1/4 c sugar until fluffy. Gradually beat in sweetened condensed milk, then melted chips until smooth. Add eggs and vanilla; beat well. Pour over crust. Bake 60-70 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. Refrigerate until cold. Store covered in refrigerator.

Chocolate Drizzle (melt 2 Tbsp butter over low heat, add 2 Tbsp cocoa and 2 Tbsp water. Stir until slightly thickened . Do not boil. Cool slightly. Gradually add 1 c powdered sugar and 1/2 tsp vanilla, beating with whisk until smooth)

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