I’ve always been a big fan of cheesecakes. How about you? This one is luscious! Trust the folks at HERSHEY’S to come up with it. And don’t forget to check out the recipe for Cheesecake Squares that’s at the bottom.
HERSHEY’S Creamy Chocolate Cheesecake
1 cup salted or unsalted finely crushed pretzels
1 tablespoon sugar
1/3 cup butter or margarine
2 packages ( 8 oz. each) cream cheese, softened
1 cup sugar
1/3 cup HERSHEY’S European Style Cocoa
2 eggs
1 cup dairy sour cream
2 teaspoons vanilla extract
Preheat oven to 350 degrees.
For crust, in medium bowl combine crushed pretzels and 1 tablespoon sugar; stir in butter. Press mixture on bottom of 9-inch spring form pan. Bake 8 minutes; cool slightly.
In large mixer bowl beat cream cheese until smooth and fluffy. Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; blend well.
Pour into pan. Bake 35 minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening door. Remove from oven. Cool completely; cover and refrigerate. Garnish as desired.
Makes 10 to 12 servings.
Creamy Chocolate Cheesecake Squares
Double ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13 x 9 x 2-inch baking pan. Bake as directed.
Prepare cheesecake using recipe above. Bake 35 minutes or until edges are set (edges may crack slightly). Remove from oven. Cool completely
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