Beat cream cheese and sugar in large bowl on medium speed of mixer until smooth.
Place peanut butter chips and milk in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Add peanut butter chip mixture to cream cheese mixture, beating just until blended.
Add eggs, one at a time, mixing well after each addition.
Stir in vanilla.
Pour mixture over prepared GRAHAM CRACKER CRUST.
Bake 10 minutes.
Reduce oven temperature to 250°F.; continue baking 40 minutes or until set. (Center will be soft but will set upon cooling.)
Remove from oven to wire rack.
With knife, loosen cake from side of pan.
Cool completely; remove side of pan.
Prepare CHOCOLATE DRIZZLE; drizzle over cheesecake.
Refrigerate before serving.
Cover; refrigerate leftover cheesecake.
Notes / Tips / Wine Advice:
GRAHAM CRACKER CRUST:Heat oven to 325°F. Stir together 1 cup graham cracker crumbs, 3 tablespoons sugar and 3 tablespoons melted butter or margarine in small bowl. Press mixture onto bottom of 9-inch springform pan. Bake 10 minutes. Remove from oven.CHOCOLATE DRIZZLE:Place 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1-1/2 teaspoons shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
1½cupsHERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips
CHOCOLATE LEAVESrecipe below, optional
Instructies
Prepare CHOCOLATE COOKIE CRUST.
Increase oven temperature to 400°F.
Beat cream cheese, sugar, flour and pumpkin pie spice in large bowl until well blended.
Add pumpkin and eggs; beat until well blended.
Stir in small chocolate chips; pour batter into prepared crust.
Bake 10 minutes.
Reduce oven temperature to 250°F; continue baking 60 minutes or until almost set.
Remove from oven to wire rack.
With knife, loosen cake from side of pan.
Cool completely; remove side of pan.
Refrigerate about 5 hours before serving.
Prepare and garnish with CHOCOLATE LEAVES, if desired.
Cover; refrigerate leftover cheesecake.
Notes / Tips / Wine Advice:
CHOCOLATE COOKIE CRUST:
Heat oven to 350°F. Stir together 1 cup vanilla wafer crumbs (about 30 wafers), ¼ cup HERSHEY’S Cocoa, ¼ cup powdered sugar and ¼ cup (½ stick) melted butter or margarine in medium bowl. Press mixture firmly onto bottom and ½-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.
CHOCOLATE LEAVES:
Thoroughly wash and dry several non-toxic leaves. Place ½ cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. With small, soft-bristled pastry brush, brush melted chocolate on backs of leaves. (Avoid getting chocolate on leaf front; removal may be difficult when chocolate hardens.) Place on wax paper-covered cookie sheet; refrigerate until very firm. Beginning at stem, carefully pull green leaves from chocolate leaves; refrigerate until ready to use.
Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
Beat cream cheese in large bowl.
Add cocoa mixture; beat well.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and vanilla; beat well.
Pour batter into prepared pan.
Bake 1 hour and 5 minutes or until set. (Center will be soft.)
Remove pan from oven to wire rack; loosen cake from side of pan.
Cool completely; remove side of pan.
To serve, garnish as desired.
Cover; refrigerate leftover cheesecake.
Garnish as desired.
Notes / Tips / Wine Advice:
CHOCOLATE CRUMB CRUST:
Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY’S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.
Beat cream cheese and sugar in large bowl until smooth.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla.
Pour into prepared crust.
Bake 45 to 50 minutes or until almost set*
Remove from oven to wire rack.
With knife, loosen cake from side of pan.
Cool completely; remove side of pan.
Cover; refrigerate several hours or until chilled.
Just before serving, garnish as desired.
Cover; refrigerate leftover cheesecake.
Notes / Tips / Wine Advice:
CRUMB CRUST:
Heat oven to 350 F. Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes. Cool. *Cheesecakes are less likely to crack if baked in a water bath.
VARIATIONS:
CHOCOLATE CHEESECAKE:
Increase sugar to 1-1/4 cups and add 1/3 cup HERSHEY’S Cocoa. Increase vanilla extract to 1-1/2 teaspoons.
TOFFEE BITS CHEESECAKE:
Prepare vanilla cheesecake batter as directed. Stir 1-1/3 cups (8-oz. pkg.)HEATH BITS ‘O BRICKLE Toffee Bits into batter.
CHOCOLATE CHIP CHEESECAKE:
Prepare vanilla cheesecake as directed. Stir 1 to 1-1/2 cups HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
MOCHA CHEESECAKE:
Prepare CHOCOLATE CHEESECAKE, using HERSHEY’S Dutch Processed Cocoa. Add 1-1/2 teaspoons instant coffee granules to batter.
MOCHA TOFFEE WITH CHOCOLATE CHIPS CHEESECAKE:
Prepare MOCHA CHEESECAKE as directed. Stir 3/4 cup HEATH BITS ‘O BRICKLE Toffee Bits and 3/4 cup HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips into batter.
⅔cupHERSHEY’S Cocoa or HERSHEY’S SPECIAL DARK Cocoa
⅛teaspoonsalt
1½cupsmilk
¼cupbutter
1teaspoonvanilla extract
Instructies
Line 8-or 9-inch square pan with foil, extending foil over edges of pan.
Butter foil.
Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil.
Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)
Remove from heat.
Add butter and vanilla.
DO NOT STIR.
Cool at room temperature to 110°F (lukewarm).
Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss.
Quickly spread into prepared pan; cool completely.
Cut into squares. Store in tightly covered container at room temperature.
Notes / Tips / Wine Advice:
NOTE:For best results, do not double this recipe.VARIATIONS:NUTTY RICH COCOA FUDGE: Beat cooked fudge as directed. Immediately stir in 1 cup chopped almonds, pecans or walnuts and spread quickly into prepared pan.MARSHMALLOW-NUT COCOA FUDGE: Increase cocoa to ¾ cup. Cook fudge as directed. Add 1 cup marshmallow creme with butter and vanilla. DO NOT STIR. Cool to 110°F (lukewarm). Beat 8 minutes; stir in 1 cup chopped nuts. Pour into prepared pan. (Fudge does not set until poured into pan.) HIGHALTITUDE DIRECTIONS: — Increase milk to 1⅔ cups — Use soft ball cold water test for doneness OR Test and read thermometer in boiling water, subtract difference from 212°F. Then subtract that number from 234°F. This is the soft ball temperature for your altitude and thermometer.
½teaspoonshorteningdo not use butter, margarine, spread or oil
Instructies
Stir together milk chocolate chips and peanut butter chips.
Coarsely chop 1-1/3 cups chip mixture in food processor or by hand; place in medium bowl.
Place remaining 2/3 cup chip mixture and shortening in small microwave-safe bowl.
Microwave at HIGH (100%) 45 seconds; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth.
Pour melted chocolate mixture over chopped chips; stir to coat evenly.
1tablespoonshorteningdo not use butter, margarine, spread or oil
1½cupschow mein noodlescoarsely broken(3-oz. can)
Instructies
Line tray with wax paper.
Place butterscotch chips, peanut butter chips and shortening in medium microwave-safe bowl.
Microwave at HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth when stirred.
Immediately add chow mein noodles; stir to coat.
Drop mixture by heaping teaspoons onto prepared tray or into paper candy cups; let stand until firm. If necessary, cover and refrigerate until firm.
Store in tightly covered container in refrigerator.
Notes / Tips / Wine Advice:
VARIATION: CHOCOLATE HAYSTACKS:
Substitute 1 cup HERSHEY’S Semi-Sweet Chocolate Chips or HERSHEY’S Milk Chocolate Chips for butterscotch chips. Proceed as directed above with peanut butter chips, shortening and chow mein noodles.
½teaspoonshorteningdo not use butter, margarine, spread or oil, divided
Instructies
Cover tray or cookie sheet with wax paper.
Place chocolate chips, ⅔ cup white chips and 1 tablespoon shortening in medium microwave-safe bowl.
Microwave at HIGH (100%)1 minute; stir.
Microwave at HIGH an additional 1 to 2 minutes, stirring every 30 seconds, until chips are melted when stirred.
Using fork, dip each pretzel into chocolate mixture; tap fork on side of bowl to remove excess chocolate.
Place coated pretzels on prepared tray.
Place remaining ⅓ cup white chips and remaining 1/2 teaspoon shortening in small microwave-safe bowl.
Microwave at HIGH 15 to 30 seconds or until chips are melted when stirred. Using tines of fork, drizzle chip mixture across pretzels. Refrigerate until coating is set.
Store in airtight container in cool, dry place.
About 2 dozen coated pretzels.
Notes / Tips / Wine Advice:
VARIATION: WHITE DIPPED PRETZELS:
Cover tray with wax paper. Place 2 cups (12-oz. pkg.) HERSHEY’S Premier White Chips and 2 tablespoons shortening (do not use butter, margarine, spread or oil) in medium microwave-safe bowl.
Microwave at HIGH 1 to 2 minutes or until chips are melted when stirred. Dip pretzels as directed above.
Place 1/4 cup HERSHEY’S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl.
Microwave at HIGH 30 seconds to 1 minute or until chips are melted when stirred. Drizzle melted chocolate across pretzels, using tines of fork. Refrigerate and store as directed above.
