Advertisement
  • PRIVACY POLICY
  • eStore
  • Subscribe

    Stay In The Know! Subscribe to HERSHEY'S Free Newsletters.

    Sign up today to receive wonderful recipes, great gift ideas, activities, and lots of tips and advice directly to your email inbox. It's free and easy, and you'll be one of the first to know about special offers, coupons, sweepstakes, and new products.

    Review our Privacy Policy for additional information.

    Go to Subscribe »

HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake Recipe

HERSHEY'S SPECIAL DARK Chocolate Layered Cheesecake
Expert

Prep Time: 30 Minutes

Skill Level: Advanced

Recipe Rating

Ingredients

  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1/2 teaspoon shortening
  • 4 eggs
  • 1/4 cup heavy cream
  • 3 packages cream cheese
  • 3/4 cup sugar
  • CHOCOLATE CRUMB CRUST 

Directions

  • 1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350° F.
  • 2. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended; set aside.
  • 3. 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.
  • 4. Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Spread 2 cups chocolate mixture in prepared crust.
  • 5. Blend additional 2 cups plain cheesecake batter into remaining chocolate mixture; spread 2 cups of this mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.
  • 6. Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.
  • 7. Place reserved 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. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • CHOCOLATE CRUMB CRUST: Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan.
  • Simply Delicious

    See How to Videos

    Watch Videos
  • Become a Member Today

    Save Your Favorite Recipes

    Rate and Review to Share Your Experience

    Get Access to Our Exclusive Newsletter

    Create Your Account

Ratings & Reviews

    The best dark chocolate cheesecake. Consider skipping the chocolate drizzle sauce in favor of cherries or a raspberry drizzle sauce for a more complex but complementary flavor.
    This is also a recipe I've made for years. It is delicious!! Perfect for dark chocolate lovers.
    I have made this recipe over and over. It's always a hit!
In English