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Home > Recipes > Chocolate Festival Cheesecake

Chocolate Festival Cheesecake Recipe

Chocolate Festival Cheesecake
  • Beginner

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Prep Time:
12 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size: 1/12 of recipe
Servings per Recipe: 12

  Amount Per Serving %DV *
Calories 430 -
Calories from Fat 0 -
Total Fat 29g 45% DV
Saturated Fat 17g 85% DV
Trans Fat 0g -
Cholesterol 135mg 45% DV
Sodium 250mg 10% DV
Total Carbohydrates 34g 11% DV
Dietary Fiber 2g 0% DV
Sugars 24g -
Protein 7g -
Vitamin A - 20% DV
Vitamin C - 0% DV
Calcium - 8% DV
Iron - 10% DV

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

Ingredients

  • 3 eggs
  • Sweetened whipped cream or whipped topping (optional)
  • 2 tablespoons all-purpose flour
  • Assorted fresh fruit, sliced (optioinal)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1/4 cup HERSHEY'S Cocoa
  • 2 teaspoons vanilla extract
  • CHOCOLATE CRUMB CRUST (recipe follows)
  • 1/2 cup dairy sour cream

Directions

1. Prepare CHOCOLATE CRUMB CRUST.

2. Increase oven temperature to 450°F. Combine cream cheese, sugar, sour cream, cocoa and vanilla in large bowl; beat on medium speed of mixer until smooth. Add flour and eggs; beat well. Pour into prepared crust. Bake 10 minutes.

3. Reduce oven temperature to 250°F; continue baking 30 minutes. (Cheesecake may not be set in center.) Turn off oven; leave cheesecake in oven 30 minutes without opening oven door. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature; remove side of pan. Refrigerate several hours before serving. Garnish with chocolate curls or sliced fruit and whipped cream, if desired. 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 in medium bowl; 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 to 10 minutes. Cool.

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