HERSHEY'S SPECIAL DARK Chocolate Truffle Brownie Cheesecake

Name: Dark Chocolate Brownie Cheesecake Recipe | Hersheyland
Prep time: 30 min
Total time: 480 min
Yield: 1 cheesecake
Ingredients: 3 packages cream cheese (8 oz each), softened; 3/4 cup sugar; 4 eggs; 1/4 cup heavy cream; 2 tsps vanilla extract; 1/4 tsp salt; 2 cups HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips (12 oz pkg.), divided; 1/2 tsp shortening (do NOT use butter, margarine, spread or oil); 6 Tbsps butter or margarine, melted; 1-1/4 cups sugar; 1 tsp vanilla extract; 2 eggs; 1 cup all-purpose flour, plus 2 tablespoons; 1/3 cup HERSHEY'S Cocoa; 1/2 tsp baking powder; 1/2 tsp salt

Image of HERSHEY'S SPECIAL DARK Chocolate Truffle Brownie Cheesecake

Details

Time: 8 hours
Skill Level: Intermediate
Yields: 1 cheesecake

What do you get when you combine a rich dark chocolate brownie crust with creamy chocolate cheesecake and chocolate drizzle? The most decadent dark chocolate brownie cheesecake recipe you'll ever find! Our HERSHEY'S SPECIAL DARK Chocolate Truffle Brownie Cheesecake is mind-blowingly chewy, creamy and chocolaty all in one. It's an impressive ending for a dinner party or an indulgent treat for your family. For a refreshing fruity pop with your chocolate cheesecake, serve slices with chilled berries. HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips truly make our desserts taste divine. Our classic, quick and easy Fudgey Special Dark Brownies will delight your tastebuds just like our dark chocolate brownie cheesecake recipe.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 1 hour 20 minutes
Cool Time: 2 hours
Chill Time: 4 hours

Ingredients

3 packages

cream cheese (8 oz each), softened
3/4 cup

sugar
4

eggs
1/4 cup

heavy cream
2 tsps

vanilla extract
1/4 tsp

salt
2 cups

HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips (12 oz pkg.), divided
1/2 tsp

shortening (do NOT use butter, margarine, spread or oil)
Brownie Layer
6 Tbsps

butter or margarine, melted
1-1/4 cups

sugar
1 tsp

vanilla extract
2

eggs
1 cup

all-purpose flour, plus 2 tablespoons
1/3 cup

HERSHEY'S Cocoa
1/2 tsp

baking powder
1/2 tsp

salt

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

oven

9-inch springform pan

bowl

measuring cups

microwave-safe bowls

microwave

wire rack

refrigerator

Heat oven to 350° F. Grease 9-inch springform pan.

Prepare Brownie Layer. Bake 25 to 30 minutes or until brownie begins to pull away from side of pan. Meanwhile make cheesecake batter.

Beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.

Set aside 2 tablespoons chocolate chips. Place remaining chips in large microwave-safe bowl. Microwave at Medium (50%) 1-1/2 minutes; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into cheesecake batter.

Immediately after removing brownie from oven, spoon cheesecake mixture over brownie. Return to oven; continue baking 45 to 50 minutes or until center is almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool to room temperature. Remove side of pan.

Place remaining 2 tablespoons chocolate chips and shortening in small microwave-safe bowl. Microwave at Medium 30 seconds; stir. If necessary, microwave at Medium an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Garnish as desired. Cover and refrigerate leftover cheesecake.

Brownie Layer:

Stir together 6 tablespoons melted butter or margarine, 1-1/4 cups sugar and 1 teaspoon vanilla extract. Add 2 eggs; stirring until blended. Stir in 1 cup plus 2 tablespoons all-purpose flour, 1/3 cup HERSHEY'S Cocoa, 1/2 teaspoon baking powder and 1/2 teaspoon salt; blend well. Spread in prepared pan.

Additional questions?

Contact Customer Service