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Commercial RecipeDark and Decadent Swirled Cheesecake

Dark and Decadent Swirled Cheesecake

Details

Time
0 minutes
Yields
3 (9-inch) cheesecakes

Add a little darkness to your dessert menu. This Dark and Decadent Swirled Cheesecake recipe calls for HERSHEY'S SPECIAL DARK Chocolate Chips, Syrup and Cocoa. When swirled with creamy cheesecake, the dark chocolate takes on an even more decadent quality that pairs wonderfully with an after-dinner espresso.

Ingredients & Directions

Ingredients

  • CHOCOLATE CRUMB CRUST
  • 1 lb. 4 oz.
    vanilla wafer crumbs
  • 4-1⁄2 oz.
    powdered sugar
  • 4 oz.
    HERSHEY'S Cocoa, Dutch Processed (Item# 63025)
  • 9 oz.
    salted butter, melted
  • CHEESECAKE FILLING
  • 4 lbs. 8 oz.
    cream cheese, softened
  • 1 lb. 2 oz.
    sugar
  • 4-1⁄2 tsp.
    vanilla extract
  • 15-3⁄4 oz. (9 large)
    eggs
  • 1 lb. 11 oz.
    HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)
  • 8 fl. oz.
    milk
  • --
    HERSHEY'S SPECIAL DARK Syrup, Bottle (Item# 31850)
  • --
    Additional HERSHEY'S SPECIAL DARK Chocolate Chips (Item# 14122)
  • --
    Fresh raspberries
  • --
    Mint sprigs
READY TO MAKE THIS?

Directions

1

Heat convection oven to 300°F (standard oven: 350°F). Prepare CHOCOLATE CRUMB CRUST: Combine vanilla wafer crumbs, powdered sugar, HERSHEY'S Cocoa and melted butter in large bowl, stirring until blended. Press 12 oz. crumb mixture onto bottom of each of three (9-inch) spring-form pans. Set aside.

2

Mix together cream cheese, sugar and vanilla in 20 qt. bowl or mixer fitted with paddle attachment until smooth and creamy. Add eggs, mixing until fully incorporated. Spread 2-1/2 cups batter in each prepared crust, reserving remaining batter.

3

Place HERSHEY'S SPECIAL DARK Chocolate Chips in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Cool slightly. Add chocolate and milk to reserved batter, mixing until well blended. Drop chocolate batter by tablespoonfuls onto vanilla batter. Gently swirl with knife for marbled effect.

4

Bake 35 to 40 minutes or until center is almost set.* Cool; refrigerate several hours or overnight. Just before serving, drizzle each plate with HERSHEY'S SPECIAL DARK Syrup. Garnish each slice with additional HERSHEY'S SPECIAL DARK Chocolate Chips, fresh raspberries and mint sprigs. Cover; refrigerate leftovers. Makes 10 servings per cheesecake.

Tip

Step 1: Cheesecakes are less likely to crack if baked in a water-bath.

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