Creamy Chocolate Cheesecake

by Fred Ball

Servings: 10 servings

INGREDIENTS

Crust:
1 cup pretzels, finely crushed (salted or unsalted)
1 tbsp. sugar
1/3 cup butter or margarine, melted

Filling:
16 oz. cream cheese, softened
1 cup sugar
1/3 cup Hershey's European-style cocoa
2 eggs
1 cup dairy sour cream
2 tsp. vanilla extract

INSTRUCTIONS

Heat oven to 350°F. In medium bowl, stir together crushed pretzels, 1 tbsp. sugar and butter. Press mixture onto bottom of 9-inch springform pan. Bake 8 minutes; cool slightly.

In large mixer bowl, beat cream cheese until smooth and creamy. Gradually beat in 1 cup sugar and cocoa. Add eggs, one at a time, beating well after each addition. Stir in sour cream and vanilla; blend well. Pour batter over crust. Bake 35 minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening door. Remove from oven. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Garnish as desired. Cover; refrigerate leftover cheesecake.

CHEF COMMENTS

Creamy Chocolate Cheesecake Squares:

Double ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13x9x2-inch baking pan. Bake as directed. Prepare cheesecake using recipe above. Bake 35 minutes or until edges are set (edges may crack slightly). Remove from oven. Cool completely in pan on wire rack. Cover; refrigerate.

Recipe reprinted courtesy of the Hershey Kitchens.

Tagged: cheesecakes, chocolatecheesecake, desserts add tags

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