Estimated cooking time: 40 minutes
Makes about 12 servings.
Chocolate Cheesecake Ingredients: |
- 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
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.
Chocolate Cheesecake Cooking Instructions: |
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Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
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Place butter in medium microwave-safe bowl.
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Microwave at HIGH (100%) 30 to 45 seconds or until melted.
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Stir in cocoa until smooth; set aside.
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Beat cream cheese in large bowl. Add cocoa mixture; beat well.
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Gradually beat in sweetened condensed milk until smooth.
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Add eggs and vanilla; beat well.
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Pour batter into prepared pan.
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Bake 1 hour and 5 minutes or until set. (Center will be soft.)
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Remove pan from oven to wire rack; loosen cake from side of pan.
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Cool completely; remove side of pan.
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To serve, garnish as desired. Cover; refrigerate leftover cheesecake.
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Garnish as desired. 12 servings.
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