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Three Layer Cheesecake Squares

Details

Time
6 hours 30 minutes
Skill Level
Intermediate
Yields
16 squares

Here’s a great dessert recipe for the holidays – or any days. In fact, we challenge you to think of a day when triple layer chocolate peanut butter cheesecake squares wouldn’t sound like a great idea!

Ingredients & Directions

Prep Time
43 minutes
Bake Time
51 minutes
Cool Time
2 hours
Chill Time
3 hours

Ingredients

  • 3 packages
    cream cheese (8 oz. each), softened
  • 3/4 cup
    sugar
  • 3
    eggs
  • 1/3 cup
    dairy sour cream
  • 3 Tbsps
    all-purpose flour
  • 1 tsp
    vanilla extract
  • 1 cup
    REESE'S Peanut Butter Chips, melted
  • 1 cup
    HERSHEY'S Semi-Sweet Chocolate Chips, melted
  • 1 cup
    HERSHEY'S Premier White Creme Chips, melted
  • Chocolate Crumb Crust:
  • 1-1/2 cups
    vanilla wafer crumbs (about 45 wafers, crushed)
  • 6 Tbsps
    powdered sugar
  • 6 Tbsps
    HERSHEY'S Cocoa
  • 6 Tbsps
    butter or margarine
  • Three Layer Drizzle:
  • 1 Tbsp
    REESE'S Peanut Butter Chips
  • 1 Tbsp
    HERSHEY'S Semi-Sweet Chocolate Chips
  • 1 Tbsp
    HERSHEY'S Premier White Creme Chips
  • 1-1/2 tsps
    shortening, divided

Step-By-Step Directions

Equipment Needed 
oven oven
9-inch square pan 9-inch square pan
mixing bowl mixing bowl
mixer mixer
bowls bowls
wire rack wire rack
microwave-safe bowl microwave-safe bowl
microwave microwave
1

Heat oven to 350°F. Line 9-inch square baking pan with foil, extending edges over pan sides; grease lightly. Prepare Chocolate Crumb Crust.

2

Beat cream cheese and sugar until smooth. Gradually add eggs, sour cream, flour and vanilla; beat well. Stir 1-1/3 cups batter into melted peanut butter chips; pour into prepared crust. Stir 1-1/3 cups batter into melted chocolate chips; carefully spoon over peanut butter layer. Stir remaining melted batter into melted white creme chips; carefully spoon over chocolate layer.

3

Bake 40 to 45 minutes or until almost set. Cool completely on wire rack.

4

Prepare Three Layer Drizzle. Drizzle, one flavor at a time, over cheesecake. Refrigerate about 3 hours or until drizzle is firm. Use foil to lift cheesecake out of pan; cut into squares. Garnish as desired. Cover; refrigerate leftover cheesecake.

Chocolate Crumb Crust:

Heat conventional oven to 350°F. Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar, 6 tablespoons HERSHEY'S Cocoa and 6 tablespoons melted butter or margarine. Press onto bottom of prepared pan. Bake 8 minutes; cool slightly.

Three Layer Drizzle:

Heat 1 tablespoon REESE'S Peanut Butter Chips with 1/2 teaspoon shortening, stirring until smooth. Heat 1 tablespoon HERSHEY'S Semi-Sweet Chocolate Chips with 1/2 teaspoon shortening, stirring until smooth. Heat 1 tablespoon HERSHEY'S Premier White Creme Chips with 1/2 teaspoon shortening, stirring until smooth.

Additional questions?