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Home > Recipes > Ultra Chocolate Cheesecake

Ultra Chocolate Cheesecake Recipe

Ultra Chocolate Cheesecake
  • Beginner

Find Similar Recipes:

Beginner x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x Thanksgiving x Valentine’s Day x
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Prep Time:
15 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size: 1 serving
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 530 -
Calories from Fat 0 -
Total Fat 35g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • MOCHA CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 container (8 oz.) dairy sour cream
  • 2 teaspoons vanilla extract
  • 1/2 cup HERSHEY'S Cocoa
  • 2 tablespoons all-purpose flour
  • 3 eggs
  • CHOCOLATE DRIZZLE (recipe follows)

Directions

1. Prepare MOCHA CRUMB CRUST. Heat oven to 350°F.

2. Beat cream cheese and sugar in large bowl until fluffy. Add sour cream and vanilla; beat until blended. Add cocoa and flour; beat until blended. Add eggs; beat well. Pour into crust.

3. Bake 50 to 55 minutes or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan . Cool completely; remove side of pan. Prepare CHOCOLATE DRIZZLE; drizzle over top. Refrigerate 4 to 6 hours. Cover; refrigerate leftover cheesecake. 12 servings.

MOCHA CRUMB CRUST

1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed)

1/4 cup sugar

1/4 cup HERSHEY'S Cocoa

1 teaspoon powdered instant espresso or coffee

1/3 cup butter, melted

Heat oven to 350°F. Stir together crumbs, sugar, cocoa and instant espresso in medium bowl. Add butter; stir until well blended. Press mixture firmly onto bottom and 1-inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

CHOCOLATE DRIZZLE: Place 1/2 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 2 teaspoons shortening (do not use butter, margarine or oil). in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted and mixture is smooth.

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