Wednesday, March 23, 2011

Double Chocolate Cheesecake



Ingredients

  • QUICK CHOCOLATE CRUMB CRUST (recipe follows)
  • 3 packages (8 oz. each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 tablespoon all-purpose flour
  • 1/2 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1 container (8 oz.) dairy sour cream
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 eggs
  • Sweetened whipped cream

Directions

  1. Prepare crust. Heat oven to 450°F.
  2. Combine cream cheese, sugar and flour; beat on medium speed of mixer until well blended. Beat in cocoa, sour cream, vanilla and almond extract until blended. Add eggs, one at a time, beating on low speed just until blended. Pour into crust.
  3. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Garnish with whipped cream. Store covered in refrigerator. 12 servings.

    QUICK CHOCOLATE CRUMB CRUST: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan.http://www.hersheys.com/recipes/recipes-by-type/48/Cheesecakes.aspx

No comments:

Post a Comment