These will become staple recipes in your cookbook. It combines the best of both worlds- vanilla and chocolate cheesecake. Creamy and luscious, they are sure to please all your guests. The chocolate crumb crust really makes the flavors pop. The first recipe posted below is what I usually make just for the family, a standard sized cheesecake. The second recipe is what I use for guests because it serves more, and its made with sweetened condensed milk. Yum. And the third recipe is what I use for potlucks because they are bars, and easy finger food. All three recipes are excellent. Their ingredients vary slightly, so make the one depending on what you have in the pantry.
Chocolate Marbled Cheesecake
Recipe from: Hershey's
Ingredients
3 packages (8 oz. each) cream cheese, softened
1/2 cup dairy sour cream
2-1/2 teaspoons vanilla extract, divided
CHOCOLATE CRUMB CRUST (recipe follows)
1 tablespoon vegetable oil
3 eggs
1 cup sugar, divided
1/4 cup HERSHEY'S Cocoa
3 tablespoons all-purpose flour
Directions
1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.
2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.
3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.
4. Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
5. Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.
Deluxe Chocolate Marbled Cheesecake
Recipe from: Hershey's
Ingredients
4 eggs
1 tablespoon vanilla extract
1/3 cup all-purpose flour
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/4 cup HERSHEY'S Cocoa
4 packages(8 oz. each) cream cheese, softened
CHOCOLATE CRUMB CRUST (recipe follows)
1/4 cup(1/2 stick) butter or margarine, melted
Directions
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Combine cocoa and butter until smooth in small bowl; set aside. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Beat in eggs and vanilla then flour.
3. Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with chocolate batter. With metal spatula or knife, cut through batters to marble.
4. Bake 50 to 60 minutes or until center is set. 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. Store covered in refrigerator. 12 servings.
CHOCOLATE CRUMB CRUST: Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine. Press mixture firmly onto bottom of 9-inch springform pan.
Marbled Cheesecake Bars
Recipe from: Hershey's
Ingredients
CHOCOLATE CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
4 sections(1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar, melted
Directions
1. Prepare CHOCOLATE CRUST. Heat oven to 300°F.
2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
3. Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
4. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator. Makes 24 to 36 bars.
CHOCOLATE CRUST: Stir together 2 cups vanilla wafer crumbs (about 60 wafers, crushed), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well blended. Press mixture firmly on bottom of 13x9x2-inch baking pan.
Chocolate Marbled Cheesecake
Recipe from: Hershey's
Ingredients
3 packages (8 oz. each) cream cheese, softened
1/2 cup dairy sour cream
2-1/2 teaspoons vanilla extract, divided
CHOCOLATE CRUMB CRUST (recipe follows)
1 tablespoon vegetable oil
3 eggs
1 cup sugar, divided
1/4 cup HERSHEY'S Cocoa
3 tablespoons all-purpose flour
Directions
1. Prepare CHOCOLATE CRUMB CRUST. Increase oven temperature to 450°F.
2. Beat cream cheese, 3/4 cup sugar, sour cream and 2 teaspoons vanilla in large bowl on medium speed of mixer until smooth. Gradually add flour, beating just until blended. Add eggs, one at a time, beating well after each addition.
3. Combine cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups of cream cheese mixture; stir well. Spoon plain and chocolate batters alternately over prepared crust, ending with spoonfuls of chocolate on top; gently swirl with knife for marbled effect.
4. Bake 10 minutes. Without opening oven door, reduce oven temperature to 250°F; continue baking 30 minutes. Turn off oven; without opening oven door, leave cheesecake in oven 30 minutes.
5. Remove from oven. Immediately loosen cheesecake from side of pan with knife; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Combine 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/3 cup powdered sugar and 1/3 cup HERSHEY'S Cocoa; stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 minutes; cool completely.
Deluxe Chocolate Marbled Cheesecake
Recipe from: Hershey's
Ingredients
4 eggs
1 tablespoon vanilla extract
1/3 cup all-purpose flour
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/4 cup HERSHEY'S Cocoa
4 packages(8 oz. each) cream cheese, softened
CHOCOLATE CRUMB CRUST (recipe follows)
1/4 cup(1/2 stick) butter or margarine, melted
Directions
1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 300°F.
2. Combine cocoa and butter until smooth in small bowl; set aside. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Beat in eggs and vanilla then flour.
3. Measure 1-1/2 cups batter into medium bowl; beat in cocoa mixture. Spoon half of vanilla batter over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with chocolate batter. With metal spatula or knife, cut through batters to marble.
4. Bake 50 to 60 minutes or until center is set. 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. Store covered in refrigerator. 12 servings.
CHOCOLATE CRUMB CRUST: Combine 1-1/2 cups vanilla wafer crumbs (about 45 wafers, crushed), 1/2 cup powdered sugar, 1/3 cup HERSHEY'S Cocoa and 1/3 cup melted butter or margarine. Press mixture firmly onto bottom of 9-inch springform pan.
Marbled Cheesecake Bars
Recipe from: Hershey's
Ingredients
CHOCOLATE CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
4 sections(1/2 oz. each) HERSHEY'S Unsweetened Chocolate Baking Bar, melted
Directions
1. Prepare CHOCOLATE CRUST. Heat oven to 300°F.
2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.
3. Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.
4. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator. Makes 24 to 36 bars.
CHOCOLATE CRUST: Stir together 2 cups vanilla wafer crumbs (about 60 wafers, crushed), 1/3 cup HERSHEY'S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well blended. Press mixture firmly on bottom of 13x9x2-inch baking pan.
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