HERSHEY'S CHIPITS Dark Chocolate Truffle Brownie Cheesecake Recipe

Name: HERSHEY'S CHIPITS Dark Chocolate Truffle Brownie Cheesecake Recipe | Recipes
Prep time: 20 min
Cook time: 5 min
Total time: 95 min
Yield: 10-12 servings
Ingredients: 6 tbsps melted butter or margarine (90 mL); 1 1/4 cups granulated sugar (300 mL); 1 tsp vanilla extract (5 mL); 2 eggs; 1 cup all-purpose flour (280 mL); 1/3 cup HERSHEY'S Cocoa (75 mL); 1/2 tsp baking powder (2 mL); 1/2 tsp salt (2 mL); 3 pkgs (8 oz each) brick-style cream cheese (750 g); 3/4 cup granulated sugar (175 mL); 4 eggs; 1/4 cup 35% whipping cream (50 mL); 2 tsps vanilla extract (10 mL); 1/4 tsp salt (1 mL); 2 cups HERSHEY'S CHIPITS Dark Chocolate Chips (500 mL); 1/2 tsp vegetable shortening (2 mL)

Details

Timing
Timing
Total:
Bake:: 1 Hr. 10 Min.
Prep:: 20 Min.
Skill Level:: Intermediate
Yields:: 10-12 servings

Create the ultimate brownie cheesecake with this recipe from HERSHEY'S. Made perfect with HERSHEY'S Cocoa and HERSHEY'S CHIPITS Dark Chocolate Chips!

Ingredients & Directions

Prep Time: 20 minutes
Bake Time: 1 hour 10 minutes
COOK TIME: 5 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

Brownie Layer:
6 tbsps

melted butter or margarine (90 mL)
1 1/4 cups

granulated sugar (300 mL)
1 tsp

vanilla extract (5 mL)
2

eggs
1 cup

all-purpose flour (280 mL)
1/3 cup

HERSHEY'S Cocoa (75 mL)
1/2 tsp

baking powder (2 mL)
1/2 tsp

salt (2 mL)
Cheesecake:
3 pkgs (8 oz each)

brick-style cream cheese (750 g)
3/4 cup

granulated sugar (175 mL)
4

eggs
1/4 cup

35% whipping cream (50 mL)
2 tsps

vanilla extract (10 mL)
1/4 tsp

salt (1 mL)
2 cups

HERSHEY'S CHIPITS Dark Chocolate Chips (500 mL)
1/2 tsp

vegetable shortening (2 mL)

Directions

Equipment Needed 

Oven

9-Inch (23 cm) Springform Pan

Measuring Cups

Microwave-Safe Bowl

Microwave

Mixing Bowl

Wire Rack

Refrigerator

Preheat the oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan.

Brownie Layer: Stir together melted butter, sugar and vanilla extract. Add eggs; stirring until blended. Stir in flour, cocoa, baking powder and salt; blend well. Spread into the prepared pan. Bake for 25 to 30 minutes or until brownie begins to pull away from sides of the pan.

Cheesecake: Meanwhile, beat cream cheese and sugar in large bowl until smooth. Gradually beat in eggs, whipping cream, vanilla and salt, beating until well blended. Set aside 2 tbsps (30 mL) of the chocolate chips. Place remaining chips in a large microwave-safe bowl. Microwave on MEDIUM (50%) for 1 1/2 minutes; stir. If necessary, microwave for an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred. Gradually blend melted chocolate into the cheesecake batter.

Immediately after removing brownie from the oven, spoon cheesecake mixture over the brownie. Return to the oven; continue baking for 45 to 50 minutes or until center is almost set. Remove from the oven to a wire rack. Run a knife arund the edge of the pan to loosen cake from sides of the pan. Cool to room temperature. Remove springform ring.

Place reserved chocolate chips and shortening in a small microwave-safe bowl. Microwave on MEDIUM for 30 seconds; stir. If necessary, microwave for an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth. Drizzle over top of the cheesecake. Cover; chill for several hours until cold throughout. Garnish as desired. Reserve leftover cheesecake in the refrigerator.