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Fudge Truffle Cheesecake Recipe

Things You'll Need

  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 3 packages (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
  • 4 eggs
  • 2 teaspoons vanilla extract

How to Make

  • 1. Prepare CHOCOLATE CRUMB CRUST; set aside. Heat oven to 300°F.
  • 2. Place chocolate chips in 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, just until chips are melted when stirred.
  • 3. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.
  • 4. Bake 1 hour and 5 minutes or until center is set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine in medium bowl. Press firmly onto bottom of 9-inch springform pan.