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Home > Recipes > Chocolate Marble Cheesecake

Chocolate Marble Cheesecake Recipe

Chocolate Marble Cheesecake
  • Intermediate

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Cakes x Cheesecakes x Intermediate x HERSHEY’S Cocoa x
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Prep Time:
20 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size: 1 Slice
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 390 -
Calories from Fat 260 -
Total Fat 29g 45% DV
Saturated Fat 15g 75% DV
Trans Fat 0g -
Cholesterol 135mg 45% DV
Sodium 270mg 11% DV
Total Carbohydrates 29g 10% DV
Dietary Fiber 1g 0% DV
Sugars 21g -
Protein 7g -
Vitamin A - 20% DV
Vitamin C - 0% DV
Calcium - 8% DV
Iron - 6% DV

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

Note: Makes 10-12 servings. Nutrition Information calculated for 12 servings

Ingredients

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

Directions

1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.

2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.

3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.

4. Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

5. Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.

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HERSHEY'S Kitchens Reviews

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  • 5 stars

    7/28/2013

    I have now put it in the oven and pray it turns out good as I have no seperation pan. I will review taste tomorrow.

  • 5 stars

    11/11/2012

    This is a great cheesecake!! My husband (who doesn't like cheesecakes) loves this!! I make this at least once a month for family and for our FL campground resort pot lucks. This is easier than doing a fruit pie!!!

  • 4 stars

    1/29/2010

    This is an amazing cheesecake. I made it for Christmas and everyone loved it. I've made two more in the past month because we all enjoyed it so much. It is very easy and doesn't take too much time to prepare. I highly recommend it!

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