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Peanut Butter and Milk Chocolate Chip Layered Cheesecake

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“This Cheesecake take a lot of cool time. Its best the day after made. I got this out of the Hershey's Classic Recipes book. I've added a few changes to the cheesecakes I've made and its just as good. My first, I made peanut butter glaze and lightly covered the top of the cake. My second, I switched the chocolate chips for white chocolate chips and made a chocolate glaze for the top. This is the ABSOLUTE best cheesecake recipe in the world. Fattening but well worth it!”
READY IN:
20mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 325°F
  2. Combine graham cracker crumbs, 1/3 cup sugar, cocoa and butter in medium bowl. Press crumb mix evenly onto bottom and about 1 1/2 inches up side of ungreased pan. (they call for a 9-in springform pan, but i use a circular cake pan) Bake 8 minutes; remove from oven. cool slightly.
  3. Increase oven to 350°F
  4. Beat cream cheese, remaining 1 cup sugar and vanilla with electric mixer on med. speed until well blended. Add sour cream; beat on low speed until blended Add eggs, beat on low until just blended. Do not overbeat.
  5. Pour 2 cups filling into prepared crust. Reserve 1 Tbsp each milk chocolate chips and peanut butter chips for drizzle. Sprinkle remaining chips evenly over filling. Carefully spoon remaining filling over chips.
  6. Bake about 1 hour or until center is almost set. Remove from oven. Cool for 30 minutes; refrigerate for 1 hour.
  7. Combine shortening and reserved chips in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 15 sec. at a time, stirring after each heating, until chips are melted and mix is smooth when stirred. drizzle over cheesecake; cover and refrigerate at least 4 hours.
  8. If you want the glaze --.
  9. Melt 1/2 cup peanut butter/ chocolate chips and 3 Tbsp milk in small sauce pan on med. heat. If not thin enough slowly add 1 Tbsp milk until about honey thin. Spread glaze after step 4.

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