Three Layer Cheesecake Squares
Made with:
HERSHEY'S Cocoa, Natural (Item# 63505)
REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625)
HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
HERSHEY'S Premier White Baking Chips (Item# 14125)
Ingredients
- CHOCOLATE CRUMB CRUST
- 4-1/2 cups (1 lb. 4 oz.) vanilla wafer crumbs
- 1 cup + 2 Tbsp. (4-1/2 oz.) powdered sugar
- 1 cup + 2 Tbsp. (4-1/2 oz.) HERSHEY'S Cocoa, Natural (Item# 63505)
- 1 cup + 2 Tbsp. (9 oz.) butter or margarine, melted
- CHEESECAKE FILLING
- 4 lbs. 8 oz. cream cheese, softened
- 2-1/4 cups (1 lb. 2 oz.) sugar
- 9 whole (16 oz.) eggs
- 1 cup (8 oz.) dairy sour cream
- 9 Tbsp (3 oz.) all-purpose flour
- 1 Tbsp. (1/2 oz.) vanilla extract
- 3 cups (1 lb. 2 oz.) REESE'S Peanut Butter Chips, 1000 ct. (Item# 61625), melted
- 3 cups (1 lb. 2 oz.) HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125), melted
- 3 cups (1 lb. 2 oz.) HERSHEY'S Premier White Baking Chips (Item# 14125), melted
- THREE LAYER DRIZZLE
- 3 Tbsp. (1-1/2 oz.) REESE'S Peanut Butter Chips, 1000 ct.(Item# 61625)
- 3 Tbsp. (1-1/2 oz.) HERSHEY'S Semi-Sweet Chocolate Chips, 1000 ct. (Item# 61125)
- 3 Tbsp. (1-1/2 oz.) HERSHEY'S Premier White Chips (Item# 14125)
- 3 Tbsp. shortening (do not use butter, margarine, spread or oil), divided
Directions
- Heat convection oven to 300°F (standard oven: 350°F). Line one 12x18-inch half sheet pan with foil, extending edges over pan sides; grease lightly. Place pan extender on prepared half sheet pan.
- Prepare CHOCOLATE CRUMB CRUST. Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in bowl. Press crumb mixture onto bottom of prepared pan; set aside.
- Prepare CHEESECAKE LAYERS: Mix cream cheese and sugar together in large bowl of mixer fitted with paddle attachment until smooth. Gradually add eggs, sour cream, flour and vanilla; mix well. Stir 4 cups batter into melted REESE'S Peanut Butter Chips; pour into prepared crust. Stir 4 cups batter into melted HERSHEY'S Semi-Sweet Chocolate Chips; carefully spoon over peanut butter layer. Stir remaining batter into melted HERSHEY'S Premier White Chips; carefully spoon over chocolate layer.
- Bake 45 to 55 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove pan extender.
- Prepare THREE LAYER DRIZZLE: Heat REESE'S Peanut Butter Chips with 1 tablespoon shortening, stirring until smooth. Drizzle over cheesecake. Heat HERSHEY'S Semi-Sweet Chocolate Chips with 1 tablespoon shortening, stirring until smooth. Drizzle over cheesecake. Heat HERSHEY'S Premier White Chips with 1 tablespoon shortening, stirring until smooth. Drizzle over cheesecake.
- Refrigerate approximately 3 hours or until drizzle is firm. Use foil to lift cheesecake out of pan; cut into squares. Cover; refrigerate leftover cheesecake.
