Double Chocolate Dark Marbled Cheesecake

Double Chocolate Dark Marbled Cheesecake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories450
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol145 mg48% DV
Sodium270 mg11% DV
Total Carbohydrates41 g14% DV
Dietary Fiber2.0 g8% DV
Sugars32 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  Amount Per Serving % DV *
Calories450
Calories from Fat280
Total Fat31 g48% DV
Saturated Fat17 g85% DV
Trans Fat0 g
Cholesterol145 mg48% DV
Sodium270 mg11% DV
Total Carbohydrates41 g14% DV
Dietary Fiber2.0 g8% DV
Sugars32 g
Protein7 g
Vitamin A20% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron15% DV
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages cream cheese (8 oz. each) , softened
  • 1-1/4 cups sugar
  • 1/3 cup HERSHEY'S Cocoa
  • 3 eggs
  • 1-1/2 teaspoons vanilla extract
  • 24 HERSHEY'S KISSES Brand SPECIAL DARK Mildly Sweet Chocolates , divided
  • 1-1/2 cups whipped topping or sweetened whipped cream

Directions

  • 1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350°F.
  • 2. Beat cream cheese and sugar in large bowl until smooth. Beat in cocoa. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place 1/2 cup batter in separate bowl; pour remaining batter into prepared crust.
  • 3. Remove wrappers from 12 chocolates; place in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gradually blend melted chocolate into reserved batter. Drop by teaspoons onto batter in pan; swirl with knife or spatula for marbled effect.
  • 4. Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers. Makes 12 servings.
  • CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 cookies, crushed), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool.
Ingredients sitting on a table

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