HERSHEY'S Double Chocolate Cheesecake

Name: HERSHEY'S Double Chocolate Cheesecake Recipe | Hersheyland
Prep time: 18 min
Total time: 390 min
Yield: 1 cheesecake
Ingredients: 2 tsp vanilla extract; sweetened whipped cream (optional); 18 HERSHEY'S KISSES Brand Milk Chocolates; 1/2 cup butter or margarine (1 stick), softened; HERSHEY'S KISSES Brand Milk Chocolates (optional); 1/2 cup HERSHEY'S Mini Semi-Sweet Chocolate Chips; 2 eggs; 2 packages cream cheese (8 oz each), softened; 1-1/4 cups sugar, divided; 1 cup all-purpose flour; 1/4 cup HERSHEY'S Cocoa; 1/4 tsp salt

Skill Level: Intermediate

What's better than a chocolate cheesecake recipe? A HERSHEY'S Double Chocolate Cheesecake recipe, of course. Chockful of chocolaty goodness from HERSHEY'S KISSES Milk Chocolates, HERSHEY'S Mini Semi-Sweet Chocolate Chips and HERSHEY'S Cocoa, there's no end to the creamy, decadent flavor in this cheesecake. Your family and friends will anxiously await to get their forks in this delicious dessert.

Short on time? Consider our beginner-friendly No-Bake Chocolate Cheesecake. It's as luscious and chocolaty as our HERSHEY'S Double Chocolate Cheesecake recipe without as much wait time.

Ingredients & Directions

Yields:: 1 cheesecake

Prep:: 18 Min.
Bake:: 38 Min.
Total:

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2 tsp

vanilla extract
sweetened whipped cream (optional)
18

HERSHEY'S KISSES Brand Milk Chocolates
1/2 cup

butter or margarine (1 stick), softened
HERSHEY'S KISSES Brand Milk Chocolates (optional)
1/2 cup

HERSHEY'S Mini Semi-Sweet Chocolate Chips
2

eggs
2 packages

cream cheese (8 oz each), softened
1-1/4 cups

sugar, divided
1 cup

all-purpose flour
1/4 cup

HERSHEY'S Cocoa
1/4 tsp

salt

READY TO MAKE THIS?

You'll Need 

Oven

Square Baking Pan

Bowl

Mixer

Microwave-safe Bowl

Microwave

Wire Rack

Refrigerator

Directions

Heat oven to 350°F. Line 8- or 9-inch square baking pan* with foil, extending edges over sides of pan.

Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating on low speed of mixer until soft dough is formed. Press dough onto bottom of prepared pan.

Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add small chocolate chips to remaining batter; pour over crust.

Remove wrappers from chocolate pieces. Place 18 chocolate pieces in medium microwave-safe bowl. Microwave at medium (50%) 1 minute or until melted when stirred; add to reserved batter, stirring until well blended. Drop by spoonfuls onto batter in pan; gently swirl with knife or spatula for marbled effect.

Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish each square with whipped cream and chocolate pieces, if desired. Cover; refrigerate leftover cheesecake.

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