The Cheesecake Factory Hersheys Chocolate Bar Cheesecake Recipe 435

CHEESECAKE FACTORY HERSHEY'S CHOCOLATE BAR CHEESECAKE RECIPE - (3/5)

Cheesecake Factory Hershey's Chocolate Bar Cheesecake Recipe - (3/5) image

Provided by charlotteh371

Number Of Ingredients 8

Ingredients

Cheesecake Factory Cheesecake Filling
##2 pounds full-fat cream cheese, at room temperature
1/4 1/4 cups sugar
##1 cup sour cream, at room temperature
##1/4 cup all-purpose flour
##5 eggs
##1 tablespoon vanilla extract
##1 tablespoon lemon juice

Steps:

•Heat the oven to 325 degrees.[8] •Prepare 1/2 package cake mix according to directions. •Prepare 1/2 recipe for cheesecake filling, •Melt the chopped Hershey's candy bar in a double boiler. •Mix the melted chocolate into the cheesecake filling. •Pour half of the chocolate cake batter into a greased 10-inch springform cake pan. •Carefully layer with the cheesecake filling. •Carefully layer the rest of the chocolate cake batter on top. •Bake for about 50 minutes, until top starts to brown.[6] •Let cool at room temperature, then refrigerate for at least 4 hours or overnight.[7] •Make the frosting by melting the butter, then mixing it in a large bowl with the cocoa. Then alternate adding batches of sugar and milk, beating until smooth. Add vanilla last. •Frost the top and sides of the cheesecake. •Press chocolate chips into the frosting on the sides of the cheesecake and refrigerate or serve.

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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