Chocolate Cheesecake

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Ingredients

  • CHOCOLATE CRUMB CRUST recipe below
  • ¼ cup butter or margarine
  • ½ cup HERSHEY’S Cocoa
  • 3 packages cream cheese softened (8 oz. each)
  • 1 can sweetened condensed milk not evaporated milk (14 oz.)
  • 4 eggs
  • 1 tablespoon vanilla extract

Instructions

  • 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.

Notes / Tips / Wine Advice:

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), 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.
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Course Cake