Chocolate Marble Cheesecake
Details
- Timing
- Timing
- Total:
- Bake:
- 1 Hr. 18 Min.
- Prep:
- 20 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cheesecake
Wondering how to make marbled cheesecake? We are here to help transform your favorite cheesecake into an even sweeter dessert with HERSHEY’S cocoa swirled throughout! Sure, classic cheesecake is scrumptious, but when you add our chocolate marble cheesecake recipe to your dessert menu, you can put a twist on a tradition. Chocolate marble cheesecake uses HERSHEY’S chocolate to compliment the cream cheese base. And if you’re feeling a bit more spontaneous, prepare a chocolate crumb crust for extra decadence! Divvy out slices of cake during parties and special celebrations. Next step? Bite into the heavenly cocoa swirl flavors of Hershey’s marble cheesecake.
Ingredients & Directions
- Prep Time
- 20 minutes
- Bake Time
- 1 hour 18 minutes
- Cool Time
- 3 hours
- Chill Time
- 6 hours
Ingredients
-
3 packagescream cheese (8 oz each), softened
-
1 cupsugar, divided
-
1/2 cupdairy sour cream
-
2 1/2 tspsvanilla extract, divided
-
3 Tbspsall-purpose flour
-
3eggs
-
1/4 cup
-
1 Tbspvegetable oil
Step-By-Step Directions
Oven
Mixing Bowl
Mixer
9-Inch Springfoam Pan
Medium Bowl
Measuring Cups
Wire Rack
Refrigerator
Prepare "Chocolate Crumb Crust". Increase oven temperature to 450°F.
Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.
Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.
Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake.
Cheesecake can also be made with a graham cracker crust.
Chocolate Crumb Crust: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (116g)Amount per servingCalories400% Daily Value*Total Fat 29g 37%Saturated Fat 16g 80%Trans Fat 0.5gCholesterol 130mg 43%Sodium 260mg 11%Total Carbohydrates 30g 11%Dietary Fiber 0g 0%Total Sugars 22gIncludes 16g Added Sugar 32%Protein 7gVitamin D 0 0%Calcium 72mg 6%Iron 2mg 10%Potassium 88mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
