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Deluxe Marbled Cheesecake Recipe


50 minutes
12 servings

Combine HERSHEY'S Cocoa and cream cheese to create this marbled cheesecake recipe from Hershey's Chipits. Makes enough servings for 12, try it here!

Ingredients & Directions

Bake Time
50 minutes


  • Crust:
  • 1 1/2 cups
    vanilla wafer crumbs (about 45 wafers, crushed) (375 mL)
  • 1/2 cup
    icing sugar (125 mL)
  • 1/3 cup
    HERSHEY'S Cocoa (75 mL)
  • 1/3 cup
    butter or margarine (75 mL)
  • Cheesecake:
  • 1/4 cup
    butter or margarine, melted (50 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • 4 pkgs (8 oz each)
    cream cheese, softened (1 kg)
  • 1 can
    sweetened condensed milk (not evaporated) (398 mL)
  • 4
  • 1 tbsp
    vanilla extract (15 mL)
  • 1/3 cup
    all-purpose flour (75 mL)


Equipment Needed 
springform pan 9-inch (23 cm) Springform Pan
measuring cups Measuring Cups
mixing bowls (2) Mixing Bowls
mixer Mixer
wire rack Wire Rack

Crust: Toss crumbs with icing sugar, cocoa and butter until well combined. Press mixture onto the bottom of a 9-inch (2.5 L) springform pan. Preheat oven to 300°F (150°C).


Cheesecake: Beat cocoa and butter in a small bowl until smooth; set aside. Beat cream cheese in a separate bowl until fluffy. Gradually add milk, beating until smooth. Beat in eggs and vanilla; beat in flour.


Measure 1 1/2 cups (375 mL) batter into a medium bowl, beat in cocoa mixture. Spoon half of vanilla batter over prepared crust. Spoon half of chocolate batter in dollops into pan. Repeat, ending with chocolate batter. With metal spatula or knife, cut through batter to marble.


Bake for 50 to 60 minutes or until centre is set. Transfer from oven to wire rack. Run a knife around the cake to loosen from side of pan. Cool completely before removing ring from pan. Chill for several hours before serving.