HERSHEY'S CHOCOLATE CHEESECAKE CAKE
Hershey's Chocolate Cheesecake Cake is a rich and decadent combo of my favorite chocolate cheesecake and Hershey's "Perfectly Chocolate" Chocolate Cake recipe and frosting, surrounded with lots of chocolate chips! This cake is definitely a chocolate lover's dream!
Provided by Vera Z.
Categories Desserts
Time 6h5m
Number Of Ingredients 23
Steps:
- Preheat the oven to 325 F. Spray 8.5 inch springform pan with cooking spray and line with parchment paper. Then wrap the springform pan in 2 layers of aluminum foil to make sure no water leaks in when you place it in water bath later.
- First, mix softened cream cheese, sugar and vanilla extract just to combine. Then, add slightly beaten eggs and mix on low speed just to combine, do not overmix it. Fold in sour cream. Finally, fold in melted chocolate. Pour in prepared springform pan and smooth the top.
- Place springform pan in larger roasting pan and filled with hot water halfway through. Bake 40-50 minutes until the edges has set and the center is just barely jiggly, but firm to touch.
- Lift springform pan from water bath and place it on the counter to cool at room temperature. Refrigerate for 4 hours or overnight.
- Preheat the oven to 350 F. Grease two 8.5 inch round cake pan, line the bottom with parchment paper, grease the paper an flour the pan.
- In a bowl stir together dry ingredients: sugar, flour, cocoa, baking powder, soda and salt. Add eggs, milk, vanilla and oil and mix on medium speed for two minutes. Pour in boiling water and mix just to combine.
- Divide the batter evenly between the pans and bake 20-25 minutes, until the toothpick inserted in the center comes out clean with a few moist crumbs attached. Cool the cake in the pans for 10-15 minutes, then invert on rack to cool completely.
- When the cakes are cooled, and the cheesecake has firmed, make the frosting.
- Stir together melted butter and cocoa powder. Add powdered sugar, milk and vanilla and mix until smooth. If the frosting is too thick add additional tablespoon of milk at the time, and if it's to thin add powdered sugar to reach spreading consistency.
- First place one cake layer onto serving plate and spread thin layer of frosting.
- Remove the cheesecake from the fridge, remove the foil from springform pan, then remove the ring from springform pan. Run a thin metal spatula under the cheesecake to remove it from the bottom and transfer the cheesecake onto a serving plate (or simply invert he cheesecake onto cake layer and lift the bottom of the pan and peel off baking paper).
- Top cheesecake with thin layer of frosting, too.
- Place second chocolate cake layer. Spread remaining frosting on top and sides of the cake to cover completely.
- Finally, garnish the sides with chocolate chips. Store the cake in the fridge.
Nutrition Facts : ServingSize 1 slice, Calories 641 calories, Sugar 69.7 g, Sodium 282.4 mg, Fat 33.6 g, SaturatedFat 21 g, TransFat 0 g, Carbohydrate 83.4 g, Fiber 4.4 g, Protein 9.2 g, Cholesterol 105.6 mg
THE CHEESECAKE FACTORY - HERSHEY'S CHOCOLATE BAR CHEESECAKE RECIPE - (4.3/5)
Provided by AzWench
Number Of Ingredients 25
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.
HERSHEY'S NO BAKE CHOCOLATE CHEESECAKE
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
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
HERSHEY'S CHERRY CORDIAL CREME CHEESECAKE
Taken from the back of a package of Hershey's Cherry Cordial Kisses. The title of the recipe is misleading, as it is not, in fact, a cheesecake. The cake is chocolate. There are a lot of ingredients, but it looks more complicated than it really is. I've made it several times, every time without a hitch. I was so impressed with how it turned out it's the background picture on my cell phone, and it definitely tastes as good as it looks!
Provided by ckmclements
Categories Cheesecake
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
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.
EASY CHOCOLATE LOVER'S CHEESEPIE
This is from Hershey's and there is another recipe on here with the same name, but it's different? Anyway, this one is wonderful!! Time to chill is not included in cooking times below.
Provided by HeidiSue
Categories Pie
Time 1h
Yield 10 slices, 10 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 450.
- Beat cream cheese and sugar in large bowl with mixer until well blended.
- Add eggs and vanilla; beat well.
- Stir in 1 2/3 cups chocolate chips; pour into crust.
- Bake 10 minutes.
- Without opening oven door, reduce temperature to 250; continue baking 30 minutes or just until set.
- Remove from oven to wire rack.
- Cool completely.
- Cover; refrigerate until thoroughly chilled.
- Place remaining 1/3 cup chips and whipping cream in a small microwave-safe bowl.
- Microwave at HIGH (100%) 20-30 seconds or just until smooth when stirred.
- Cool slightly; spread over top of cheesepie.
- Refrigerate 15 minutes or until topping is set.
- Cover; refrigerate leftover cheesepie.
HERSHEY'S BEST LOVED CHOCOLATE CHEESECAKE RECIPE
Provided by Aqualeo
Number Of Ingredients 9
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.
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- Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.
- Bake 1 hour and 5 minutes or until set. (Center will be soft). Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired.
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- Beat cream cheese, sugar, cocoa, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add flour and eggs; beat well. Pour into prepared crust.*
- Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes. 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 completely; remove side of pan. Refrigerate several hours before serving. Garnish with whipped cream and strawberries. Cover; refrigerate leftover cheesecake.
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