Marbled Cheesecake Made With Hershey's Sugar Free Chips

This recipe was featured in an email this morning from the www.hersheys.com website.

Ready In:
45mins
Serves:
Yields:
Units:

ingredients

  • FOR THE CRUST

  • 34 cup sugar-free cookie crumbs (recipe calls for sugar free shortbread cookie crumbs plus)
  • 2 tablespoons sugar-free cookie crumbs (total of about 10 cookies)
  • 1 12 tablespoons dark cocoa (or regular cocoa)
  • 2 tablespoons Splenda granular
  • 3 tablespoons butter, melted (or margarine)
  • FOR THE CHEESECAKE

  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup Splenda granular
  • 12 cup nonfat dry milk powder
  • 3 eggs
  • 1 cup whipping cream, divided
  • 2 teaspoons vanilla extract
  • 34 cup unsweetened chocolate chips, such as HERSHEY'S Sugar Free Chocolate Chips

directions

  • TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350°F
  • Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons Splenda. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.
  • TO MAKE THE CHEESECAKE: Heat oven to 350°F
  • Beat cream cheese, Splenda and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.
  • Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
  • Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
  • Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 12 servings.
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@senseicheryl
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@senseicheryl
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"This recipe was featured in an email this morning from the www.hersheys.com website."
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  1. senseicheryl
    This recipe was featured in an email this morning from the www.hersheys.com website.
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