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HERSHEY'S SPECIAL DARK Truffle Brownie Cheesecake

HERSHEY'S SPECIAL DARK Truffle Brownie Cheesecake

This is how to make chocolate brownie cheesecake! Mix HERSHEY’S SPECIAL DARK Chocolate Chips in to the batter to make the cheesecake ultra decadent. Slice up and serve at your next dinner party or holiday gathering.

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories620
Calories from Fat370
Total Fat42 g65% DV
Saturated Fat25 g125% DV
Trans Fat1 g
Cholesterol190 mg63% DV
Sodium450 mg19% DV
Total Carbohydrates61 g20% DV
Dietary Fiber3 g12% DV
Sugars48 g
Protein11 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  Amount Per Serving % DV *
Calories620
Calories from Fat370
Total Fat42 g65% DV
Saturated Fat25 g125% DV
Trans Fat1 g
Cholesterol190 mg63% DV
Sodium450 mg19% DV
Total Carbohydrates61 g20% DV
Dietary Fiber3 g12% DV
Sugars48 g
Protein11 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg8% DV
Iron20% DV
  • 3 packages cream cheese (8 oz. each) , softened
  • BROWNIE LAYER (recipe follows)
  • 4 eggs
  • 3/4 cup sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.) , divided

Directions

  • 1. Heat oven to 350° F. Grease 9-inch springform pan.
  • 2. Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.
  • 3. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.
  • 4. Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.
  • 5. Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.
  • 6. Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake. Makes 12 servings.
  • BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.
Ingredients sitting on a table

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