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Hershey's Best Loved Chocolate Cheesecake Recipe

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This recipe for Hershey's Best Loved Chocolate Cheesecake is from The Eating Olympics Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Quick Chocolate Crumb Crust
3 pkg. cream cheese, softened
1-1/4 c. sugar
1-8 oz. pkg dairy sour cream
2 tsp. vanilla extract
1/2 c. Hershey's Cocoa
2 tbsp. all-purpose flour
3 eggs
Quick Chocolate Drizzle
Directions:
Directions:
Prepare Quick Chocolate Crumb Crust: Combine 1 c. chocolate wafer crumbs and 1/4 c. (1/2 stick) butter; press onto bottom of 9-in springform pan. Heat oven to 450º. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time; beat just until blended. Pour onto crust. Bake 10 min. REDUCE OVEN TEMP TO 250º; continue baking 40 min. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare Quick Chocolate Drizzle: Place 1/2 c. Hershey's Semi-Sweet Chocolate Chips and 2 tsp. shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at High 30 seconds. If necessary, microwave at High an additional 15 seconds at a time, stirring after each heating, just until chips are melted; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator. ©Baker's Corner.
Number Of Servings:
Number Of Servings:
12

 

 

 

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