Cheesecake Factory Hersheys Chocolate Bar Cheesecake Recipe 35 Food

THE CHEESECAKE FACTORY - HERSHEY'S CHOCOLATE BAR CHEESECAKE RECIPE - (4.3/5)

Steps:

• To prepare the cheesecake: Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray. In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate. Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. To prepare the chocolate cake: Heat oven to 350°F. Grease and flour two 10-inch round baking pans. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. To prepare the chocolate frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. To assemble: Spread a layer of frosting on top of one chocolate cake. Using edges of foil as handles, remove cheesecake from pan and peel away foil. Carefully layer the cheesecake on top of the frosted cake. If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes. Spread some chocolate frosting on top of the cheesecake layer. Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey's chocolate chips. Makes 1 (10-inch) cheesecake.

CHEESECAKE FACTORY HERSHEY'S CHOCOLATE BAR CHEESECAKE RECIPE - (3/5)

Steps:

• •Heat the oven to 325 degrees.[8] •Prepare 1/2 package cake mix according to directions. •Prepare 1/2 recipe for cheesecake filling, •Melt the chopped Hershey's candy bar in a double boiler. •Mix the melted chocolate into the cheesecake filling. •Pour half of the chocolate cake batter into a greased 10-inch springform cake pan. •Carefully layer with the cheesecake filling. •Carefully layer the rest of the chocolate cake batter on top. •Bake for about 50 minutes, until top starts to brown.[6] •Let cool at room temperature, then refrigerate for at least 4 hours or overnight.[7] •Make the frosting by melting the butter, then mixing it in a large bowl with the cocoa. Then alternate adding batches of sugar and milk, beating until smooth. Add vanilla last. •Frost the top and sides of the cheesecake. •Press chocolate chips into the frosting on the sides of the cheesecake and refrigerate or serve.

HERSHEY'S CHERRY CORDIAL CREME CHEESECAKE

Steps:

• Heat oven to 350.
• Line 9-inch round cake pan with foil, extending foil beyond the sides. Grease foil.
• Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs. Beat well using spoon. Stir together flour, cocoa, baking powder, and salt. Gradually add to egg mixture, beating with a spoon until well blended. Spread batter in prepared pan.
• Bake 25 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven. Cool completely in pan on wire rack.
• Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream until stiff. Gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover. Refrigerate until serving time. Use foil to lift out of pan; remove foil.
• Just before serving, put cherry pie filling in 5-inch wide heart shape in center of dessert. (I went to Wal-Mart and found a set of heart-shaped cookie cutters to do this step.) Place kisses around edge. Cut into wedges; serve with remaining pie filling. Cover; refrigerate leftover dessert.