Hersheys Special Dark Chocolate Layered Cheesecake Food
"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
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- Place butter in medium microwave-safe bowl. Microwave at high (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.
- 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 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; pour into prepared crust. In another medium bowl, stir together 1-1/3 cups batter with melted chocolate chips; pour over butterscotch layer. Stir together remaining batter with melted white creme chips; stir until smooth. Pour over chocolate layer.
- Bake 55 to 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.
- Drizzle Triple Drizzle, one flavor at a time, over top of cheesecake, if desired. Refrigerate until cold, about 3 hours. Cover; refrigerate leftover cheesecake.
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