Friday, September 25, 2009

Hershey's Chocolate Marble Cheesecake

• 1/4 cup HERSHEY'S Cocoa
• 3 tablespoons all-purpose flour
• 1 cup sugar, divided
• CHOCOLATE CRUMB CRUST (recipe follows)
• 1 tablespoon vegetable oil
• 3 eggs
• 1/2 cup dairy sour cream
• 2-1/2 teaspoons vanilla extract, divided
• 3 packages (8 oz. each) cream cheese, softened

1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.

2. 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.

3. 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.

4. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.

5. Remove from oven. With knife, loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers), 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 spring form pan. Bake 8 minutes; cool completely.

This is one of my all time favorites especially during the holiday seasons! It’s by no means low fat at all, its loaded with calories but so worth it!


1 comment:

Ms Whit said...

Your cheesecake recipe looks so good. I put this on my to do list.Thanks and have a good day.