Hersheys Best Loved Chocolate Cheesecake Food

HERSHEY'S BEST LOVED CHOCOLATE CHEESECAKE RECIPE

Hershey's Best Loved Chocolate Cheesecake Recipe image

Provided by Aqualeo

Number Of Ingredients 9

Ingredients

Quick Chocolate Crumb Crust(recipe follows)
3 packages cream cheese, softened
1 1/4 cups sugar
1 container(8 oz.) dairy sour cream
2 tsp. vanilla extract
1/2 cup HERSHEY'S Cocoa
2 tbs. all-purpose floor
3 eggs
Quick Chocolate Drizzle(recipe follows)

Steps:

Prepare Quick Chocolate Crumb Crust. Heat oven to 450'F. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time, beat just until blended. Pour into crust. Bake 10 min. Reduce oven temp. to 250'F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator. Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch)crust. Quick Chocolate Drizzle: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 tsp. shortening(do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds or until melted.

HERSHEY'S NO BAKE CHOCOLATE CHEESECAKE

Hershey's No Bake Chocolate Cheesecake image

Make and share this Hershey's No Bake Chocolate Cheesecake recipe from Food.com.

Provided by geckoluvr2000

Categories Cheesecake

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups Hershey's semi-sweet chocolate chips
1 (8 ounce) package cream cheese, softened
1 (3 ounce) package cream cheese, softened
1/2 cup sugar
1/4 cup butter or 1/4 cup margarine, softened
2 cups frozen non-dairy topping, thawed
1 (6 ounce) package graham cracker crumb crust

Steps:

Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.
Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake.

Nutrition Facts : Calories 550.8, Fat 38.8, SaturatedFat 23, Cholesterol 58.1, Sodium 285.8, Carbohydrate 51.6, Fiber 2.2, Sugar 42.2, Protein 5.5

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