Friday, July 31, 2009

Hershey Cheesecake

Hershey Cheesecake
  • 3 c. Hershey’s Milk Chocolate Chips (approx 1 ½ 11.5 oz. Bags) 
  • 3 (8 oz.) pkg. cream cheese, softened 
  • 1 ½ c. sugar 
  • 4 Tbsp. unsweetened cocoa powder 
  • 2 dashes of salt 
  • 4 eggs 
  • 1 tsp. Vanilla 
  • Oreo Crust* 

Melt chocolate in double boiler over hot water. Meanwhile, beat cream cheese until light and fluffy. Combine sugar, cocoa and salt. Add to cream cheese mixture and beat until smooth. Beat in eggs and vanilla. Add melted chocolate. Beat just until blended. Do not over beat. Pour into Crust. Bake at 325° for 70-80 minutes. Without opening door, turn off oven. Cool in oven for 30 minutes then remove. The center should not jiggle very much. The longer you leave it in, the more firm it gets. Drizzle melted chocolate bar over the top. Cool in refrigerator for 8 hours. **I allowed it cool on the counter for about 30 minutes then removed the spring form ring to keep it from sticking to the sides while cooling. 

* Oreo Crust 
  • 2 ½ c. Oreo Cookie Crumbs (use a little less than half of a 15 oz. box of the crumbs for a 9 ¾” pan)
  • 4 Tbsp. sugar 
  • ½ c. melted butter 
Combine crumbs and sugar. Add melted butter. Mix well. Press crumb mixture into bottom and up sides of 9 ¾” spring-form pan. **(Pan size is your preference. The smaller the pan, the thicker the cake. You may need to adjust your cooking time accordingly.)

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