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Home > Recipes > HERSHEY'S SPECIAL DARK Truffle Brownie Cheesecake

HERSHEY'S SPECIAL DARK Truffle Brownie Cheesecake Recipe

HERSHEY’S SPECIAL DARK Truffle Brownie Cheesecake
  • Intermediate

Find Similar Recipes:

Intermediate x HERSHEY’S SPECIAL DARK Mildly Sweet Chocolate Chip x HERSHEY’S Cocoa x
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Skill Level:
Intermediate

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 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

  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips, divided
  • 1/2 teaspoon shortening (do not use butter, margarine, spread or oil)
  • 4 eggs
  • 1/4 cup heavy cream
  • 3/4 cup sugar
  • BROWNIE LAYER (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened

Directions

1. Heat oven to 350° F. Grease 9-inch springform pan.

2. Prepare BROWNIE LAYER. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.

3. Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.

4. 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. Gradually blend melted chocolate into cheesecake batter.

5. Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

6. Place remaining 2 tablespoons 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. Garnish as desired. Cover and refrigerate leftover cheesecake. 10 to 12 servings.

BROWNIE LAYER: Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.

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HERSHEY'S Kitchens Reviews

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  • 3 stars

    1/13/2013

    Very delicious, but the brownie layer seemed overcooked and was hard to cut. I am guessing it was due to me cooking at a high altitude, but I could be mistaken. Would have rated 5 stars if the brownie layer had turned out right.

  • 5 stars

    8/27/2012

    I made this over the weekend for my husband's birthday and it was wonderful. It was decadent and chocolatey and he loved it. This was my first cheesecake and it wasn't hard to do, lots of steps, but very worth it.

  • 4 stars

    1/27/2010

    This was my first attempt at a cheesecake. It turned out wonderful. Everyone at Thanksgiving loved it and i ended up making two more for Christmas!

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