Reese's Marble Cheesecake
Category: Cheesecakes
Yield: 12 servings
CRUMB CRUST (recipe follows)
3 pckg (8 oz each) cream cheese, softened
1 cup Sugar, divided
1/2 cup Dairy sour cream
1 tbsp Vanilla extract
3 Eggs
3 tbsp All-purpose flour
1/4 cup HERSHEY'S Cocoa
1 tbsp Vegetable oil
1 1/3 cups REESE'S Peanut Butter Chips (reserved from crust)
1/4 cup Milk
CRUMB CRUST
2 3/4 cups Vanilla wafer crumbs
1/4 cup HERSHEY'S Cocoa
1/4 cup Powdered sugar
1/4 cup (1/2 stick) butter or margarine, melted
4 cups (10-oz pkg) REESE'S Peanut Butter Chips, divided
Procedures
Heat oven to 450°F. Prepare CRUMB CRUST.
Beat cream cheese, 3/4 cup sugar, sour cream and vanilla in large bowl
on medium speed of electric mixer until smooth. Add eggs and flour;
beat until blended.
Beat cocoa, remaining 1/4 cup sugar and oil with 1-1/2 cups cheese
mixture in medium bowl. In small microwave-safe bowl, place 1-1/3 cups
peanut butter chips and milk. Microwave at HIGH (100%) 30 seconds;
stir. If necessary, microwave at HIGH an additional 15 seconds at a
time, stirring after each heating, until chips are melted when
stirred. Gradually add warm peanut butter mixture to remaining vanilla
batter; beat on high speed 5 minutes.
Spoon peanut butter and chocolate mixtures alternately over prepared
crust. Gently swirl with knife or spatula for marbled effect.
Bake 10 minutes. Without opening oven door, decrease temperature to
250°F. and continue to bake 30 minutes. Turn off oven; leave
cheesecake in oven 30 minutes without opening door. Remove from oven
to wire rack; with knife, loosen cake from side of pan. Cool
completely; remove side of pan. Refrigerate until serving time. Cover;
refrigerate leftover cheesecake.
CRUMB CRUST
With knife or food processor, chop 1/3 cup peanut butter chips
(reserve remaining chips for cheesecake batter). In medium bowl, stir
together crumbs, cocoa, powdered sugar and butter. Stir in chopped
peanut butter chips. Press firmly onto bottom of 9-inch springform pan
or 9-inch square pan.
Recipe from Hershey's Kitchens
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