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Make this Valentine's Day the most delicious one yet!

HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake

Things You'll Need
  • 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)
How to Make
  • 1

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

  • 2

    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

    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

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

  • 5

    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

    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

    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.

  • 8

    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.

HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake

HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake

Overall Rating (3 ratings)
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  1. Review 11/8/2011 10:00:01 PM by chrisedens:
    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.

  2. Review 9/6/2010 6:01:28 PM by sabeelilah:
    This is also a recipe I've made for years. It is delicious!! Perfect for dark chocolate lovers.

  3. Review 2/13/2009 9:16:55 AM by sweetbabyk:
    I have made this recipe over and over. It's always a hit!

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