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Chocolate Swirled Chocolate Chip Cheesecake

Make a new tradition with this swirled chocolate chip cheesecake, made with cocoa, cream cheese and chocolate chips.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 22  Minutes

Ingredients

  Amount Per Serving % DV *
Calories370
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium250 mg10% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein5 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories370
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium250 mg10% DV
Total Carbohydrates34 g11% DV
Dietary Fiber1.0 g4% DV
Sugars24 g
Protein5 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1/2 cup butter or margarine (1 stick) , softened
  • 1-1/4 cups sugar , divided
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 2 packages cream cheese (8 oz. each) , softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate , divided

Directions

  • 1. Heat oven to 350°F. Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough forms. Press dough onto bottom of 8- or 9-inch springform pan.
  • 2. Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add 1/2 cup small chocolate chips to remaining batter; pour over crust.
  • 3. Place remaining chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. Microwave at MEDIUM in 15 second increments until chocolate is melted and smooth when stirred. Gradually add to reserved batter, blending well. Drop by spoonfuls onto batter in pan; gently swirl with knife for marbled effect.
  • 4. Bake 35 to 40 minutes until cheesecake is firm and top is slightly puffed. With knife, immediately loosen cake from side of pan. Cool completely. Cover; refrigerate until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.

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