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HERSHEY'S Double Chocolate Cheesecake Recipe


  • 1/2 cup (1 stick) butter or margarine
  • 1-1/4 cups sugar
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1/4 cup HERSHEY'S Cocoa
  • 2 packages (8 oz. each) cream cheese
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
  • 18 HERSHEY'S KISSES Brand Milk Chocolates
  • Sweetened whipped cream (optional)
  • Additional HERSHEY'S KISSES Brand Milk Chocolates (optional)


  • 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.

Ratings & Reviews

    Excellent recipe. Tried it for the first time for a party. Everyone loved it. Just make sure you serve it quite soon after removing from fridge.