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Marbled Cheesecake made with HERSHEY'S Sugar Free Chips Recipe

Marbled Cheesecake made with HERSHEY'S Sugar Free Chips
Sugar Free Intermediate

Prep Time: 20 Minutes

Skill Level: Intermediate

Recipe Rating

Ingredients

  • SHORTBREAD CHOCOLATE CRUMB CRUST
  • 3 packages (8 oz. each) cream cheese
  • 1 cup granular form sucralose*
  • 1/2 cup nonfat dry milk powder
  • 3 eggs
  • 1 cup (1/2 pt.) whipping cream
  • 2 teaspoons vanilla extract
  • 3/4 cup (1/2 8-oz. bag) HERSHEY'S Sugar Free Chocolate Chips

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

Ratings & Reviews

    I made the crust from (5) 80 cal bags of SF choc cookies (Murray brand)-crushed into crumbs with 3 tbsp melted butter. Everyone loved this cheesecake.
    i mixed it weird so it came out awesome! and it tasted delicious best cheesecake ive ever had! thanx hershey!
In English