Chocolate Cheesecake with Spiced Topping

Chocolate Cheesecake with Spiced Topping

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories290
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat12 g60% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium210 mg9% DV
Total Carbohydrates21 g7% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein5 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories290
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat12 g60% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium210 mg9% DV
Total Carbohydrates21 g7% DV
Dietary Fiber1.0 g4% DV
Sugars15 g
Protein5 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  • 1 teaspoon vanilla extract
  • 16 cinnamon grahams (2-1/2 in. square each)
  • 2 packages cream cheese (8 oz. each) , softened
  • 1/3 cup HERSHEY'S Cocoa
  • 2 eggs
  • 3/4 cup sugar
  • SPICED TOPPING (recipe follows)
  • 3 tablespoons butter or margarine , melted

Directions

  • 1. Heat oven to 350°F.
  • 2. Crush cinnamon grahams to make 1 cup crumbs; mix crumbs and butter. Press mixture firmly onto bottom of 8-inch springform pan. Bake 8 minutes.
  • 3. Increase oven temperature to 375°F. Beat cream cheese, sugar and cocoa in large bowl until creamy. Add eggs and vanilla, beating until blended; pour over crust. Bake 30 minutes. Carefully spread SPICED TOPPING over cheesecake. Continue baking 15 minutes or until topping is almost set. Loosen cake from side of pan. Cool; remove side of pan. Refrigerate at least 6 hours. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • SPICED TOPPING
  • 1 cup (8 oz.) sour cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • Dash ground nutmeg
  • Stir together all ingredients in small bowl until well blended.

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