Hersheys Best Loved Chocolate Cheesecake Recipes

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

HERSHEY'S ® CHOCOLATE LOVER'S CHEESECAKE

Hershey's ® Chocolate Lover's Cheesecake image

This chocolate-chocolate chip cheesecake is baked in a graham cracker crust.

Provided by Allrecipes Member

Yield 10

Number Of Ingredients 12

Ingredients

1 ½ cups graham cracker crumbs
⅓ cup white sugar
⅓ cup melted butter
2 (8 ounce) packages cream cheese, softened
¾ cup white sugar
½ cup HERSHEY®'S Cocoa Powder
1 teaspoon vanilla extract
2 large eggs eggs
1 cup HERSHEY®'S Semi-Sweet Chocolate Chips
1 (8 ounce) container sour cream
2 tablespoons white sugar
1 teaspoon vanilla extract

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

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