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Home > Recipes > Gluten-Free Cocoa Cheesecake

Gluten-Free Cocoa Cheesecake Recipe

Gluten-Free Cocoa Cheesecake
  • Gluten-Free

  • Beginner

Find Similar Recipes:

Gluten-Free x Beginner x HERSHEY’S Cocoa x
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Prep Time:
20 Minutes
Skill Level:
Beginner

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Nutrition Information

Serving Size:
Servings per Recipe:

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

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

Ingredients

  • CORN FLAKE CRUMB CRUST (recipe follows)
  • 2 packages (8 oz. each) cream cheese , softened
  • 3/4 cup plus 3 tablespoons sugar , divided
  • 1/2 cup HERSHEY'S Cocoa
  • 2 teaspoons vanilla extract , divided
  • 2 eggs
  • 1 cup dairy sour cream

Directions

1. Prepare CORN FLAKE CRUMB CRUST. Increase oven temperature to 375°F

2. Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until fluffy. Add eggs; beat well. Pour into prepared crust.

3. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F. Stir together sour cream, remaining 3 tablespoons sugar and remaining 1 teaspoon vanilla; stir until smooth. Spread evenly over baked filling. Bake 10 minutes or just until set. Cool; refrigerate several hours or overnight. 10 to 12 servings.

CORN FLAKE CRUMB CRUST: Heat oven to 350° F. Stir together 1-1/2 cups gluten-free corn flake crumbs, 1/3 cup sugar and 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 slightly.

Always read labels of each ingredient to ensure that they are gluten free prior to use.

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