Cocoa Cheesecake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 packages (8oz. each) cream cheese, softened
¾ cup plus 2 T. sugar, divided
½ cup Hershey’s Cocoa
2 t. vanilla extract, divided
2 eggs
Graham Crust (recipe follows)
1 cup (8 oz.) dairy sour cream
Fresh fruit, sliced
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Directions: |
Directions:
Preheat oven to 375degree F. In large mixer bowl, beat cream cheese, ¾ cup sugar, cocoa and 1 t. vanilla until well blended. Add eggs; blend well. Pour batter into prepared Graham Crust. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425 degrees F. In a small bowl, stir together sour cream, remaining 2 T sugar and remaining 1 t. vanilla until smooth; spread evenly over top of cheesecake. Bake10 minutes; remove from oven. Loosen cheesecake from side of pan; cool to room temperature. Refrigerate several hours or overnight; remove side of pan. Garnish with fresh fruit. Cover; refrigerate leftover cheesecake. Makes 10 – 12 servings
Graham Crust
In a bowl, combine 1½ cups graham cracker crumbs,⅓cup sugar and ⅓ melted butter or margarine. (I used butter.) Press mixture onto bottom and halfway up sides of a 9-inch springform pan.
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Personal
Notes: |
Personal
Notes: Chocolate Lover’s Cheesecake Variation: Prepare batter as directed above; stir 1 cup Hershey’s Semi-Sweet Chocolate Chips into the batter before pouring into crust. Bake and serve as directed. (I add the chocolate chips.)
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