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Title: Creamy Chocolate Cheesecake
Categories: Cheesecake Chocolate
Yield: 10 Servings
| 1 | c | Pretzels; salted or unsalted finely crushed |
| 1 | tb | Sugar |
| 1/3 | c | Butter; or margarine; melted |
| 16 | oz | Cream cheese; softened |
| 1 | c | Sugar |
| 1/3 | c | European style cocoa |
| 2 | Eggs | |
| 1 | c | Dairy sour cream |
| 2 | ts | Vanilla extract |
Heat oven to 350F. For crust, in medium bowl combine crushed pretzels and 1 tbsp sugar; stir in butter. Press mixture on bottom of 9" springform pan. Bake 8 minutes; cool slightly. In large mixer bowl beat cream cheese until smooth and fluffy. 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 into pan. Bake 35 minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening door. Remove from oven. Cool completely; cover and refrigerate. Garnish as desired.
Creamy Chocolate Cheesecake Squares - Double ingredients above for pretzel crust. Press mixture firmly on bottom of buttered 13/9/x2" 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.
From Hershey's ad
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