Skip to main content

Hershey Voluntarily Recalls HERSHEY'S Chocolate Shell Topping Due to Undeclared Almonds. Click here for details!

Rich Chocolate Cheesecake


7 hours 45 minutes
Skill Level
1 cheesecake

Serve this rich chocolate cheesecake with homemade whipped cream and ripe strawberries for a sweet twist on a decadent dessert. Use HERSHEY’S Cocoa in this chocolate cheesecake recipe to add a truly rich chocolate flavor that will having everyone talking for days.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
1 hour 18 minutes
Cool Time
2 hours
Chill Time
4 hours


  • 3 packages
    cream cheese(8-oz. each) , softened
  • 1 1/4 cups
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1/2 cup
    dairy sour cream
  • 2 tsps
    vanilla extract
  • 1 Tbsp
    all-purpose flour
  • 3
  • sweetened whipped cream
  • sliced strawberries


Equipment Needed 
Oven Oven
Bowls Bowls
Mixer Mixer
Measuring Cups Measuring Cups
Wire Rack Wire Rack
Refrigerator Refrigerator
Springfoam Pan 9-Inch Springfoam Pan

Prepare Graham Crust. Heat oven to 450°F.


Beat cream cheese, sugar, cocoa, sour cream and vanilla in large bowl on medium speed of electric mixer until smooth. Add flour and eggs; beat well. Pour into prepared crust.*


Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; leave cheesecake in oven 30 minutes without opening oven door. Remove from oven to wire rack. With knife, loosen cake from side of pan.


Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with whipped cream and strawberries. Cover; refrigerate leftover cheesecake.


Cheesecake is less likely to crack if baked in a water bath.

Graham Crust: Heat oven to 350°F. Stir together 1-1/4 cups graham cracker crumbs, 1/4 cup sugar and 1/4 cup (1/2 stick) melted butter and margarine in medium bowl. Press mixture firmly onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool slightly.

Additional questions?