Double Chocolate Dark Marbled Cheesecake
Details
- Timing
- Timing
- Total:
- Bake:
- 53 Min.
- Prep:
- 25 Min.
- Skill Level:
- Intermediate
- Yields:
- 1 cheesecake
Your turn to bring dessert? Whether it's a summer picnic, a potluck dinner or a holiday gathering, this deep, Dark Chocolate Marbled Cheesecake recipe is a perfect choice and a guaranteed crowd-pleaser. Picture this: a chocolate crumb crust flavored with HERSHEY'S Cocoa as the container for a creamy chocolate cheesecake, also flavored with HERSHEY'S Cocoa and tangy cream cheese. Then, melted-down HERSHEY'S KISSES SPECIAL DARK Mildly Sweet Chocolates add the sweet marbling effect to this Dark Chocolate Marbled Cheesecake. Yum!
Looking for a beginner-friendly chocolate cheesecake that doesn't need an oven? You'll love this No-Bake Chocolate Cheesecake.
Ingredients & Directions
- Prep Time
- 25 minutes
- Bake Time
- 53 minutes
- Cool Time
- 2 hours 30 minutes
- Chill Time
- 4 hours
BAKE MODE:
Prevent your screen from going dark while you bake.
Ingredients
-
3 packagescream cheese (8 oz each), softened
-
1 1/4 cupssugar
-
1/3 cup
-
3eggs
-
1 1/2 tspsvanilla extract
-
1 1/2 cupswhipped topping or sweetened whipped topping
READY TO MAKE THIS?
Directions
Equipment Needed
Oven
Mixing Bowls
Microwave-Safe Bowl
Microwave
Mixer
Wire Rack
Refrigerator
9-Inch Springfoam Pan
1
Prepare Chocolate Crumb Crust. Heat oven to 350°F.
2
Beat cream cheese and sugar in large bowl until smooth. Beat in cocoa. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place 1/2 cup batter in separate bowl; pour remaining batter into prepared crust.
3
Remove wrappers from 12 chocolates; place in medium microwave-safe bowl. Microwave at medium (50%) 1 minute; stir. If necessary, microwave at medium an additional 15 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Gradually blend melted chocolate into reserved batter. Drop by teaspoons onto batter in pan; swirl with knife or spatula for marbled effect.
4
Bake 45 to 50 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cheesecake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours. Garnish with whipped topping and remaining chocolates. Cover; refrigerate leftovers
Chocolate Crumb Crust: Heat oven to 350°F. Stir together 1-1/2 cups vanilla wafer crumbs (about 45 cookies, crushed), 1/2 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl; blend in 1/4 cup (1/2 stick) melted butter or margarine, mixing well. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool.
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Nutrition FactsServings Per Container 12 servingsServing size 1 slice (132g)Amount per servingCalories460% Daily Value*Total Fat 29g 37%Saturated Fat 17g 85%Trans Fat 0.5gCholesterol 125mg 42%Sodium 280mg 12%Total Carbohydrates 48g 17%Dietary Fiber 1g 4%Total Sugars 35gIncludes 33g Added Sugar 66%Protein 7gVitamin D 0 0%Calcium 61mg 4%Iron 2mg 10%Potassium 94mg 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.
