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Chocolate Spreads Cheesecake

  • PRINT

SKILL LEVEL : IntermediatePREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • CRUMB CRUST (recipe follows)
  • 3 packages cream cheese (8 oz. each) , softened
  • 1-1/4 cups HERSHEY'S Spreads Chocolate, HERSHEY'S Spreads Caramel flavored Chocolate or REESE'S Spreads Peanut Butter Chocolate (13-oz. jar) , divided
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Directions

  • 1. Heat oven to 350°F. Prepare CRUMB CRUST.
  • 2. Beat cream cheese, 1 cup chocolate spread or peanut butter chocolate spread and sugar in large bowl until smooth. Add eggs, one at a time, beating well after each addition. Stir in vanilla and salt. Pour into prepared crust.
  • 3. Bake 55 to 60 minutes or until almost set.* Remove from oven to wire rack. With knife, immediately loosen cake from side of pan.
  • 4. Place remaining 1/4 cup spread in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir until smooth. Drizzle over top of cheesecake. Cool completely.
  • 5. Cover; refrigerate several hours or until chilled. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • CRUMB CRUST: Heat oven to 350°F. Stir together 1 cup graham cracker crumbs and 2 tablespoons sugar in small bowl. Blend in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up sides of 9-inch springform pan. Bake 8 minutes; cool.
  • * Cheesecakes are less likely to crack if baked in a water bath.

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