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Dark And Decadent Swirled Cheesecake

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories500
Calories from Fat330
Total Fat37 g57% DV
Saturated Fat21 g105% DV
Trans Fat1 g
Cholesterol135 mg45% DV
Sodium330 mg14% DV
Total Carbohydrates43 g14% DV
Dietary Fiber3.0 g12% DV
Sugars25 g
Protein8 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  Amount Per Serving % DV *
Calories500
Calories from Fat330
Total Fat37 g57% DV
Saturated Fat21 g105% DV
Trans Fat1 g
Cholesterol135 mg45% DV
Sodium330 mg14% DV
Total Carbohydrates43 g14% DV
Dietary Fiber3.0 g12% DV
Sugars25 g
Protein8 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron15% DV
  • 3 eggs
  • 3/4 cup sugar
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • HERSHEY'S SPECIAL DARK Syrup (optional)
  • Mint sprigs (optional)
  • Fresh raspberries (optional)
  • 3 packages cream cheese (8 oz. each) , softened
  • 1-1/2 teaspoons vanilla extract
  • 1-1/2 cups HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1/3 cup milk
  • HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips Additional (optional)

Directions

  • 1. Heat oven to 350°F. Prepare CHOCOLATE CRUMB CRUST.
  • 2. Beat cream cheese, sugar and vanilla in mixer bowl until well blended. Add eggs; mix thoroughly. Spread 2-1/2 cups batter in prepared crust.
  • 3. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to remaining batter; blend thoroughly. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.
  • 4. Bake 35 to 40 minutes or until center is almost set.* Cool; refrigerate several hours or overnight. Just before serving, drizzle each plate with HERSHEY'S SPECIAL DARK Syrup, if desired. Garnish each slice with additional chocolate chips, fresh raspberries and mint sprigs, if desired. Cover; refrigerate leftovers. Makes 12 servings.
  • CHOCOLATE CRUMB CRUST
  • 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed)
  • 6 tablespoons powdered sugar
  • 6 tablespoons HERSHEY'S SPECIAL DARK Cocoa
  • 6 tablespoons butter or margarine, melted
  • Combine vanilla wafer crumbs, powdered sugar, cocoa and melted butter in bowl blend well. Press mixture onto bottom of 8-inch springform pan.
  • *Cheesecakes are less likely to crack if baked in a waterbath.

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