Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1/4 cup (1/2 stick) butter or margarine
- 1/2 cup HERSHEY'S Cocoa
- 3 pckg (8 oz each) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk (not evaporated milk)
- 4 Eggs
- 1 tbsp Vanilla extract
- ===
Directions
Prepare CHOCOLATE CRUMB CRUST.
Heat oven to 300°F.
Microwave at HIGH (100%) 30 seconds or until melted.
Press mixture onto bottom and 1/2 inch to 1-inch up side of 9-inch springform pan.
Place butter in medium microwave-safe bowl.
Microwave at HIGH (100%) 30 to 45 seconds or until melted.
Stir in cocoa until smooth; set aside.
Beat cream cheese in large bowl.
Add cocoa mixture; beat well.
Gradually beat in sweetened condensed milk until smooth.
Add eggs and vanilla; beat well.
Pour batter into prepared pan.
Bake 1 hour and 5 minutes or until set.
Remove pan from oven to wire rack; loosen cake from side of pan.
Cool completely; remove side of pan.
To serve, garnish as desired.
Cover; refrigerate leftover cheesecake.
Garnish as desired.