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Double Chocolate Cheesecake

Things You'll Need
  • QUICK CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1 container (8 oz.) dairy sour cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 eggs
  • Sweetened whipped cream
How to Make
  • 1

    1. Prepare crust. Heat oven to 450°F.

  • 2

    2. Combine cream cheese, sugar and flour; beat on medium speed of mixer until well blended. Beat in cocoa, sour cream, vanilla and almond extract until blended. Add eggs, one at a time, beating on low speed just until blended. Pour into crust.

  • 3

    3. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. 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 with whipped cream. Store covered in refrigerator. 12 servings.

  • 4

    QUICK CHOCOLATE CRUMB CRUST: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan.

Double Chocolate Cheesecake

Double Chocolate Cheesecake

Overall Rating (2 ratings)
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  1. Review 9/5/2010 3:49:23 PM by GOVERNOR'S SEC1990 :
    I cannot wait until I get into my kitchen to bake the chocolate cheesecake!

  2. Review 11/30/2008 8:22:32 PM by rebekkaskitchen:
    Mine needed to bake a little longer as it wasn't quite 'done' in the middle once it was cooled and ready to eat. I used all vanilla extract instead of both vanilla and almond.

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