HERSHEY'S CHOCOLATE CHEESECAKE
Who can resist an ooey-gooey chocolate ANYTHING, let alone cheesecake? This one literally takes the cake! Recipe & Photo: Hersheys.com
Provided by Ellen Bales
Categories Other Desserts
Time 1h20m
Number Of Ingredients 12
Steps:
- 1. CHOCOLATE CRUMB CRUST: Place butter in medium microwave-safe bowl. Microwave at HIGH for 30 seconds or until melted. Stir in vanilla wafer crumbs, powdered sugar and cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1 inch up the sides of a 9-inch springform pan.
- 2. CHEESECAKE: Place butter in medium microwave-safe bowl. Microwave at HIGH 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
- 3. 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.
- 4. Bake 1 hour and 5 minutes or until set in a preheated 300º oven. (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.
CHOCOLATE CRUMB CRUST
The ingredient amounts are for one 9-inch pie or an 8 x 8-inch square baking pan, this makes a wonderful crust that slices perfectly without crumbling, you may bake the crust or prepare without baking, I prefer to bake it as the crust will hold together better, if you are not a lover of cinnamon you may omit :)
Provided by Kittencalrecipezazz
Categories Dessert
Time 11m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- In a bowl combine all ingredients; mix well to combine.
- Press into a 9-inch pie plate.
- Bake 350 degrees F for 8 minutes.
- Cool completely.
- Fill as desired.
"HERSHEY'S"TRIPLE LAYER CHEESECAKE
Originally found on the HersheysKitchens.com site. This is fantastically wonderful!!! It is too much - it is so awesome! Can't find anymore expletives to describe this dessert. Hope you enjoy this as much as we have over the years. I did not include 3 hour refrigerator time in passive cook time. Also, the Triple Drizzle is optional. Don't let the long list of explanations bother you it is mostly repetitive. Give it a try - I am sure you will like it.
Provided by Manami
Categories Cheesecake
Time 2h5m
Yield 12-14 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 350°F.
- Prepare Chocolate Crumb Crust:.
- Stir together 1-1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup Hershey's cocoa; stir in 1/3 cup melted unsalted butter.
- Press mixture onto bottom and 1-1/2 inches up sides of a 9-inch springform pan.
- Bake 8 minutes. Then cool.
- Prepare Cheesecake:.
- Beat cream cheese and sugar in large bowl until smooth.
- Add eggs, sour cream, flour, vanilla and salt; beat until smooth.
- Stir together 1-1/3 cups batter with melted butterscotch chips* in medium bowl.
- *To melt chips: place chips in microwave-safe bowl. Microwave at HIGH (100%) for 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.*.
- Pour butterscotch mixture into cooled crust.
- Then in another bowl stir together 1-1/3 cups batter with melted chocolate chips*; pour over butterscotch layer.
- Stir together remaining batter with melted white chips*; stir until smooth.
- Pour over chocolate layer.
- Bek 55-60 minutes or until center of cheesecake is almost set.
- Remove from oven to wire rack.
- With knife, immediately loosen cake from side of pan.
- Cool to room temperature.
- Prepare Triple Drizzle - Optional:.
- Place 1 Tablespoon Hershey's Butterscotch Chips with 1/2 teaspoon shortening only, in a small microwave-safe bowl. Microwave at HIGH (100%) 30-45 seconds; stir. If necessary microwave an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
- Repeat procedure with the two other chips.
- Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired.
- Refrigerate until cold, about 3 hours.
- Cover; refrigerate, leftover cheesecake.
Nutrition Facts : Calories 727, Fat 47.4, SaturatedFat 27.8, Cholesterol 133.7, Sodium 353.7, Carbohydrate 70.3, Fiber 2.1, Sugar 44.8, Protein 9.7
HERSHEY'S CHOCOLATE MAGIC MOUSSE PIE
From the "Hershey's Classic Recipes" book. A wonderful chocolate pie - not too rich - and very easy to make. Can also use a chocolate crumb crust for a different twist.
Provided by NancyB
Categories Pie
Time 15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Sprinkle gelatin over cold water in a small bowl. Let stand 2 minutes to soften.
- Add boiling water. Stir until gelatin is completely dissolved and mixture is clear. Cool slightly.
- Mix sugar and cocoa in large bowl.
- Add whipping cream and vanilla.
- Beat with mixer on medium speed until stiff, scraping bottom of bowl often.
- Pour in gelatin mixture and beat until well blended.
- Spoon into crust. Refrigerate about 3 hours.
- Garhis with whipped cream and chocolate chips or Hershey's Mini Kisses.
- Refrigerate leftovers.
CRUMB CRUST
This is a crust that I love because it does not require the skills to make a pastry dough crust .Very simple, sweet,and crunchy. This is out of Joy of Cooking and makes one 9 or 10 inch single pie crust.
Provided by Bay Laurel
Categories Dessert
Time 30m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Put graham crackers in bowl, reserving a tablespoon or two for topping if desired.
- add and stir sugar,butter, and cinnamon until well blended.
- Place crumb mixture in pie pan, distributing the crumbs evenly, then press another pie pan of the same diameter firmly on top. Trim access.
- Bake crust for 20 minutes.
- Let shell cool before filling.
Nutrition Facts : Calories 384.2, Fat 20.5, SaturatedFat 11.4, Cholesterol 45.8, Sodium 193.1, Carbohydrate 49.6, Fiber 1.2, Sugar 34.8, Protein 2.4
PERFECT CHOCOLATE CHEESECAKE WITH OREO CRUST
This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It's the perfect cheesecake for chocolate lovers!
Provided by Rachel Farnsworth
Categories Dessert
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.
- Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.
- In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.
- Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.
- Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.
- Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.
- Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn't touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.
- Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.
- Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.
Nutrition Facts : ServingSize 1 slice, Calories 674 kcal, Carbohydrate 63 g, Protein 11 g, Fat 46 g, SaturatedFat 25 g, Cholesterol 174 mg, Sodium 481 mg, Fiber 4 g, Sugar 46 g
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.
HERSHEY'S CHOCOLATE CRUMB CRUST
Make and share this Hershey's Chocolate Crumb Crust recipe from Food.com.
Provided by Cindy W.
Categories Dessert
Time 20m
Yield 1 pie crust
Number Of Ingredients 4
Steps:
- In small bowl mix together all ingredients until well blended. Press crumb mixture onto bottom of a 9-inch square pan. Chill to set.
HERSHEY'S ® CHOCOLATE LOVER'S CHEESECAKE
This chocolate-chocolate chip cheesecake is baked in a graham cracker crust.
Provided by Allrecipes Member
Yield 10
Number Of Ingredients 12
Steps:
- Heat oven to 375 F.
- Prepare Graham Crust: Stir together 1-1/2 cups graham cracker crumbs and 1/3 cup sugar; add 1/3 cup melted butter or margarine in medium bowl; mix well. Press mixture firmly onto bottom and halfway up side of 9-inch springform pan.
- Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until light and fluffy. Add eggs; beat until well blended. Stir in chocolate chips. Pour into prepared crust.
- Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425 F. Stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla in small bowl; stir until smooth. Spread evenly over baked filling.
- Bake 10 minutes. 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. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 55.4 g, Cholesterol 114.2 mg, Fat 36.1 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 21.2 g, Sodium 279.1 mg, Sugar 42.4 g
HERSHEY®'S SPECIAL DARK® CHOCOLATE LAYERED CHEESECAKE
Dark, darker, darkest! This three-layered chocolate cheesecake is a master in consistency and taste. You'll never buy another chocolate cheesecake after you try Hershey's Special Dark Chocolate Layered Cheesecake -- baked right in your home kitchen!
Provided by Allrecipes Member
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Prepare CHOCOLATE CRUMB CRUST: Stir together 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1 1/2 inches up sides of 9-inch springform pan.
- Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.
- Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at HIGH (100%) 1 1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.
- Gradually blend 1 1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in bottom of prepared crust.
- Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.
- Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.
- Place reserved chocolate chips and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH 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. Cover; refrigerate leftover cheesecake.
Nutrition Facts : Calories 669.2 calories, Carbohydrate 60.5 g, Cholesterol 140.6 mg, Fat 44.9 g, Fiber 0.8 g, Protein 10.4 g, SaturatedFat 25.5 g, Sodium 335.6 mg, Sugar 36.6 g
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