HOW TO MAKE IT :
- Lay graham crackers in a single layer across the bottom of a 9 x 13 baking dish, breaking apart as necessary.
- Spread half of the hot fudge sauce on top of the graham crackers. Set aside.
- Using a stand mixer or hand mixer, whip heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese for 2 to 3 minutes on medium-high speed until light and fluffy. Add peanut butter and beat until combined.
- Add powdered sugar and beat until no lumps remain. Beat in vanilla extract.
- Fold in whipped cream. Fold in chopped Reese’s.
- Spread half of cheesecake mixture on top of hot fudge sauce.
- Add a layer of graham crackers, remaining half of hot fudge sauce, and remaining cheesecake mixture. Top with another layer of graham crackers.
Whipped Cream Topping
- Using a stand mixer or hand mixer, whip heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread whipped cream on top of graham crackers.
Graham Cracker Crumble
- Combine graham cracker crumbs, melted butter and sugar in a small bowl. Mix to combine. Sprinkle over the top of the cake.
- Cover and chill for at least 8 hours.
- Top with additional Reese’s candy before serving, if desired.
Nutrition
Calories: 453kcal | Carbohydrates: 44g | Protein: 7g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 63mg | Sodium: 388mg | Potassium: 223mg | Fiber: 2g | Sugar: 23g | Vitamin A: 718IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 2mg
