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HERSHEY'S Double Chocolate Cheesecake

Details

Time
6 hours 30 minutes
Skill Level
Intermediate
Yields
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

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 Chips Semi-Sweet Chocolate
  • 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

Directions

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
1

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

Tip

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

2

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.

3

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.

4

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.

5

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.

Tip

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

Additional questions?