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Marbled Cheesecake made with HERSHEY'S Sugar Free Chips

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 20  Minutes

Ingredients

  Amount Per Serving % DV *
Calories430
Calories from Fat330
Total Fat37 g57% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol155 mg52% DV
Sodium300 mg13% DV
Total Carbohydrates22 g7% DV
Dietary Fiber2.0 g8% DV
Sugars3 g
Protein8 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron8% DV
  Amount Per Serving % DV *
Calories430
Calories from Fat330
Total Fat37 g57% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol155 mg52% DV
Sodium300 mg13% DV
Total Carbohydrates22 g7% DV
Dietary Fiber2.0 g8% DV
Sugars3 g
Protein8 g
Vitamin A25% DV
Vitamin C0% DV
Calcium0 mg10% DV
Iron8% DV
  • SHORTBREAD CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages cream cheese (8 oz. each) , softened
  • 1 cup granular form sucralose*
  • 1/2 cup nonfat dry milk powder
  • 3 eggs
  • 1 cup whipping cream (1/2 pt.) , divided
  • 2 teaspoons vanilla extract
  • 3/4 cup HERSHEY'S Sugar Free Chocolate Chips (1/2 8-oz. bag)

Directions

  • 1. Heat oven to 350°F. Prepare SHORTBREAD CHOCOLATE CRUMB CRUST.
  • 2. Beat cream cheese, sucralose and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.
  • 3. Place chocolate chips in medium microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
  • 4. Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
  • 5. Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350 F. Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons sucralose*. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.
  • *Such as Splenda, an artificial sweetener

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