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Gluten-Free Cocoa Cheesecake

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories320
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat12 g60% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium250 mg10% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein5 g
Vitamin A20% DV
Vitamin C4% DV
Calcium0 mg6% DV
Iron25% DV
  Amount Per Serving % DV *
Calories320
Calories from Fat190
Total Fat21 g32% DV
Saturated Fat12 g60% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium250 mg10% DV
Total Carbohydrates29 g10% DV
Dietary Fiber1.0 g4% DV
Sugars18 g
Protein5 g
Vitamin A20% DV
Vitamin C4% DV
Calcium0 mg6% DV
Iron25% DV
  • CORN FLAKE CRUMB CRUST (recipe follows)
  • 2 packages cream cheese (8 oz. each) , softened
  • 3/4 cup plus 3 tablespoons sugar , divided
  • 1/2 cup HERSHEY'S Cocoa
  • 2 teaspoons vanilla extract , divided
  • 2 eggs
  • 1 cup dairy sour cream

Directions

  • 1. Prepare CORN FLAKE CRUMB CRUST. Increase oven temperature to 375°F
  • 2. Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until fluffy. Add eggs; beat well. Pour into prepared crust.
  • 3. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F. Stir together sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla; stir until smooth. Spread evenly over baked filling. Bake 10 minutes or just until set. Cool; refrigerate several hours or overnight. Makes 12 servings.
  • CORN FLAKE CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups gluten-free corn flake crumbs, 1/3 cup sugar and 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 slightly.
  • NOTE: Always read labels of each ingredient to ensure that they are gluten free prior to use.

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