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Chocolate Cheesecake Pie

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PREP TIME : 10  Minutes

Ingredients

  Amount Per Serving % DV *
Calories300
Calories from Fat0
Total Fat19 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories300
Calories from Fat0
Total Fat19 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber0.0 g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 1 package cream cheese (8 oz.) , softened
  • 1/2 cup light corn syrup
  • 2 tablespoons sugar
  • 1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 packaged crumb crust (6 oz.)
  • Whipped topping

Directions

  • 1. Heat oven to 350°F.
  • 2. Beat cream cheese, corn syrup and sugar in medium bowl on medium speed of mixer until smooth. Add cocoa; beat until well blended. Add eggs, one at a time, beating well after each addition. Add vanilla; beat until blended. Place crust on cookie sheet; pour filling into crust.
  • 3. Bake 20 to 25 minutes or until set. (Center will be soft but will set upon cooling). Remove from cookie sheet to wire rack. Cool completely. Cover; refrigerate 3 to 4 hours or until chilled. Garnish with whipped topping. Cover; refrigerate leftover pie. Makes 8 servings.

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