Hershey’s Chocolate Cheesecake

By Eat More Chocolate Team      

December 2, 2015

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This cheesecake is moist, delicious and perfect for any gathering this holiday season.

  • Prep: 20 mins
  • Cook: 1 hrs 5 mins
  • 20 mins

    1 hrs 5 mins

    1 hrs 25 mins



Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.

Place butter in medium microwave-safe bowl. Microwave at HIGH (100%) 30 to 45 seconds or until melted. Stir in cocoa until smooth; set aside.

Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; beat well. Pour batter into prepared pan.

Bake 1 hour and 5 minutes or until set. (Center will be soft.) Remove pan from oven to wire rack; loosen cake from side of pan. Cool completely; remove side of pan. To serve, garnish as desired. Cover; refrigerate leftover cheesecake. Garnish as desired. Makes 12 servings.

CHOCOLATE CRUMB CRUST: Place 6 tablespoons butter or margarine in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds or until melted. Stir in 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 6 tablespoons powdered sugar and 6 tablespoons HERSHEY'S Cocoa; blend well. Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.



1/4 cup (1/2 stick) butter or margarine

1/2 cup HERSHEY'S Cocoa

3 packages (8 oz. each) cream cheese, softened

1 can (14 oz.) sweetened condensed milk (not evaporated milk)

4 eggs

1 tablespoon vanilla extract