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Chocolate and Peanut Butter Fudge Cheesecake
Makes about 10 to 12 servings

 

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Ingredients

  • Chocolate Crumb Crust (recipe below)
  • 3 - packages (8 ounces each) cream cheese, softened
  • 3/4 - cup sugar
  • 3 - eggs
  • 1/3 - cup dairy sour cream
  • 3 - Tablespoons all-purpose flour
  • 1 - teaspoon vanilla extract
  • 1/4 - teaspoon salt
  • 1 - cup Hershey's Semi-Sweet Chocolate Chips, melted
  • 1 - cup Reese's Peanut Butter Chips, melted
  • Hershey's Fudge Topping (optional)
  • Sweetened whipped cream (optional)

Directions

Preheat oven to 350�F. Prepare Chocolate Crumb Crust.

  1. Beat cream cheese and sugar in large bowl until smooth.
  2. Add eggs, sour cream, flour, vanilla and salt; beat until well blended.
  3. Place half of batter (about 2-1/2 cups) in separate bowl.
  4. Stir melted chocolate into one bowl of cream cheese mixture and melted peanut butter chips into the second.
  5. Spread chocolate mixture in prepared crust.
  6. Gently spread peanut butter mixture over chocolate mixture. Do not stir.
    Bake 50 to 55 minutes or until center is almost set. (For less cracking of cheesecake surface bake in water bath.)
  7. Remove from oven to wire rack.
  8. With knife, loosen cake from side of pan.
  9. Cool completely; remove side of pan. Cover; refrigerate.
  10. To serve, drizzle each slice with fudge topping and whipped cream, if desired. Cover; refrigerate leftover cheesecake.

Chocolate Crumb Crust

Ingredients

  • 1-1/2 - cups vanilla wafer crumbs (about 45 cookies)
  • 1/2 - cup powdered sugar
  • 1/4 - cup Hershey's Cocoa
  • 1/3 - cup butter or margarine (melted)

Directions

Preheat oven to 350�F.

  1. In medium bowl, combine vanilla wafer crumbs (about 45 cookies), powdered sugar, Hershey's Cocoa and butter or margarine (melted).
  2. Press onto bottom and 1 inch up sides of 9-inch spring-form pan.
  3. Bake 8 minutes; cool.

 
 
 
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