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Ingredients
- CHOCOLATE CRUMB CRUST(recipe follows)
- 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
- 3 packages (8 oz. each) cream cheese, softened
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 4 eggs
- 2 teaspoons vanilla extract
Details
Preparation
Step 1
1. Prepare CHOCOLATE CRUMB CRUST; set aside. Heat oven to 300°F.
2. Place chocolate chips in microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
3. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs and vanilla; mix well. Pour into prepared crust.
4. Bake 1 hour and 5 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. Garnish as desired. Cover; refrigerate leftover cheesecake. 10 to 12 servings.
CHOCOLATE CRUMB CRUST: Stir together 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 in medium bowl. Press firmly onto bottom of 9-inch springform pan.
(2 ratings)
Rate/Review Recipe Reviews
Reviewer: krisos
My father gave me this recipe years ago to try, and now my son insists I make it for his birthday every year, as I will be doing today. I'm pulling out my tattered recipe for this delicious cheesecake once again
Reviewed: Friday, September 04, 2009
Reviewer: jjmcginnis44
I have been making this fantastically rich cheesecake for years, mostly by request for parties, showers, and food days. It is always a hit and requested over and over! Super easy and really impressive, it makes people I have way more talent than I do!
Reviewed: Monday, March 08, 2010
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