CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Cheesecake |
20 |
Servings |
INGREDIENTS
1/2 |
c |
Butter, softened |
1 |
c |
Sugar, divided |
1/4 |
ts |
Salt |
1 |
c |
All-purpose flour |
1/4 |
c |
HERSHEY'S Cocoa |
2 |
pk |
Cream cheese, softened |
2 |
|
Eggs |
2 |
ts |
Vanilla extract |
1/2 |
c |
HERSHEY'S Chocolate Shoppe Topping, at room temp. |
1/4 |
c |
HERSHEY'S Semi-Sweet Chocolate Chips, melted |
INSTRUCTIONS
Heat oven to 350'F. Line a 8" or 9" square baking pan with foil,
extending edges over sides of pan. In a small mixing bowl, beat
butter, 1/2 cup sugar and salt until smooth. Stir together flour and
cocoa; gradually add to butter mixture, beating until soft dough is
formed. Press dough onto bottom of prepared pan. Beat cream cheese
and remaining 1/2 cup sugar until smooth. Add eggs and vanilla; blend
well. In separate bowl, mix 1 cup batter with topping, stirring until
well blended. Pour 1 cup of topping-flavored batter over dough. Stir
melted chocolate into remaining flavored batter. Drop tablespoonfuls
of reserved flavored batter over top, gently swirl with knife or
spatula for marbled effect. Bake 35-40 minutes or until cheesecake is
firm and top is slightly puffed. Cool completely in pan on wire rack;
refrigerate. To serve, lift from pan using foil edges, cut into
squares. Garnish as desired. About 20 squares.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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