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Chocolate Marble Cheesecake

Cheesecake gets even better when it is made with chocolate crumbs and cocoa. The marbled effect adds a twist on traditional cheesecakes.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories390
Calories from Fat260
Total Fat29 g45% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol135 mg45% DV
Sodium270 mg11% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars21 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  Amount Per Serving % DV *
Calories390
Calories from Fat260
Total Fat29 g45% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol135 mg45% DV
Sodium270 mg11% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars21 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron10% DV
  • 1 cup sugar , divided
  • 1/4 cup HERSHEY'S Cocoa
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 2-1/2 teaspoons vanilla extract , divided
  • 3 packages cream cheese (8 oz. each) , softened
  • 1/2 cup dairy sour cream
  • 3 eggs
  • 1 tablespoon vegetable oil
  • 3 tablespoons all-purpose flour

Directions

  • 1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.
  • 2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.
  • 3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.
  • 4. Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
  • 5. Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.

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