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HERSHEY'S Double Chocolate Cheesecake


6 hours 30 minutes
Skill Level
1 cheesecake

This baked, double chocolate cheesecake recipe is decadent enough to serve for any special occasion. KISSES Milk Chocolates and HERSHEY’S MINI CHIPS Semi-Sweet Chocolate Chips double up to create the rich flavor.

Ingredients & Directions

Prep Time
18 minutes
Bake Time
38 minutes
Cool Time
2 hours 30 minutes
Chill Time
3 hours


  • 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
  • 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


Equipment Needed 
oven Oven
square baking pan or springform pan Square Baking Pan
bowl Bowl
mixer Mixer
microwave-safe bowl Microwave-safe Bowl
microwave Microwave
wire rack Wire Rack
refrigerator Refrigerator

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


If baking cheesecake in springform pan, lining pan with foil isn't necessary.


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.


8 or 9-inch springform pan can also be used.

Additional questions?