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HERSHEY'S Double Chocolate Cheesecake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories390
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium250 mg10% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  Amount Per Serving % DV *
Calories390
Calories from Fat230
Total Fat26 g40% DV
Saturated Fat15 g75% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium250 mg10% DV
Total Carbohydrates36 g12% DV
Dietary Fiber1.0 g4% DV
Sugars20 g
Protein6 g
Vitamin A15% DV
Vitamin C0% DV
Calcium0 mg6% DV
Iron8% DV
  • 2 teaspoons vanilla extract
  • Sweetened whipped cream (optional)
  • 18 HERSHEY'S KISSES Brand Milk Chocolates
  • 1/2 cup butter or margarine (1 stick) , softened
  • HERSHEY'S KISSES Brand Milk Chocolates (optional) Additional
  • 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
  • 2 eggs
  • 2 packages cream cheese (8 oz. each) , softened
  • 1-1/4 cups sugar , divided
  • 1 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 1/4 teaspoon salt

Directions

  • 1. Heat oven to 350°F. Line 8- or 9-inch square baking pan* with foil, extending edges over sides of pan.
  • 2. Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating on low speed of mixer until soft dough is formed. Press dough onto bottom of prepared pan.
  • 3. 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 small chocolate chips to remaining batter; pour over crust.
  • 4. Remove wrappers from chocolate pieces. Place 18 chocolate pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted when stirred; add to reserved batter, stirring until well blended. Drop by spoonfuls onto batter in pan; gently swirl with knife or spatula for marbled effect.
  • 5. Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish each square with whipped cream and chocolate pieces, if desired. Cover; refrigerate leftover cheesecake. Makes 16 squares or 12 wedges.
  • * 8 or 9-inch springform pan can also be used.

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