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HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake

cakes

4 stars4
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3 Reviews Review This Recipe

Skill Level:
Advanced
Prep Time:
30 Minutes

Ingredients

  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 3/4 cup sugar
  • 4 eggs
  • 1/4 cup heavy cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
  • 1/2 teaspoon shortening(do not use butter, margarine, spread or oil)

Directions

  1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350° F.

  2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended; set aside.

  3. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.

  4. Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Spread 2 cups chocolate mixture in prepared crust.

  5. Blend additional 2 cups plain cheesecake batter into remaining chocolate mixture; spread 2 cups of this mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.

  6. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.

  7. Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

    CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan.
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Reviews for HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake

4 stars Overall Rating 4 ratings
4 stars Taste Rating
4 stars Difficulty Rating
4 stars Appearance Rating

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4 stars
Overall

chrisedens11/8/2011 10:00:01 PM

The best dark chocolate cheesecake. Consider skipping the chocolate drizzle sauce in favor of cherries or a raspberry drizzle sauce for a more complex but complementary flavor.

4 stars
Taste 4 stars
Difficulty 4 stars
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4 stars
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sabeelilah9/6/2010 6:01:28 PM

This is also a recipe I've made for years. It is delicious!! Perfect for dark chocolate lovers.

4 stars
Taste 4 stars
Difficulty 4 stars
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4 stars
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sweetbabyk2/13/2009 9:16:55 AM

I have made this recipe over and over. It's always a hit!

4 stars
Taste 4 stars
Difficulty 4 stars
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These chips blend cocoa butter with dutch-processed cocoa to create a deep, dark and rich flavor profile.

These chips blend cocoa butter with dutch-processed cocoa to create a deep, dark and rich flavor profile.

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Mix things up with HERSHEY'S Baking Chips! Baked into cookies or sprinkled over brownies, they're the perfect way to put a sweet spin on your seasonal baking.


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