Chocolate Cheesecake with Spiced Topping

Chocolate Cheesecake with Spiced Topping


16 cinnamon grahams (2-1/2 in. square each)
3 tablespoonsbutter or margarine, melted
2 packagescream cheese, softened (8 oz. each)
3/4 cupsugar
1/3 HERSHEY'S Cocoa
2 eggs
1 teaspoonvanilla extract
SPICED TOPPING (recipe follows)


    1. Heat oven to 350°F.

    2. Crush cinnamon grahams to make 1 cup crumbs; mix crumbs and butter. Press mixture firmly onto bottom of 8-inch springform pan. Bake 8 minutes.

    3. Increase oven temperature to 375°F. Beat cream cheese, sugar and cocoa in large bowl until creamy. Add eggs and vanilla, beating until blended; pour over crust. Bake 30 minutes. Carefully spread SPICED TOPPING over cheesecake. Continue baking 15 minutes or until topping is almost set. Loosen cake from side of pan. Cool; remove side of pan. Refrigerate at least 6 hours. Cover; refrigerate leftover cheesecake. 10 to 12 servings.

    1 cup (8 oz.) sour cream
    2 tablespoons sugar
    1/2 teaspoon vanilla extract
    1/4 teaspoon ground cinnamon
    Dash ground nutmeg

    In small bowl, stir together all ingredients until well blended.
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