1 c Finely crushed pretzels
— (salted or unsalted)
1 tb Sugar
1/3 c Butter or margarine; melted
16 oz Cream cheese; softened
1 c Sugar
1/3 c European Style Cocoa
-(Hershey’s)
2 Eggs
1 c Dairy sour cream
2 ts Vanilla extract
Heat oven to 350 degrees Fahrenheit. In medium bowl, stir together crushed
pretzels, 1 tablespoon sugar and butter. Press mixture onto bottom of
9-inch springform pan. Bake 8 minutes; cool slightly. In large mixer bowl,
beat cream cheese until smooth and creamy. 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 batter over crust. Bake 35
minutes. Turn off oven; leave cheesecake in oven 20 minutes without opening
door. Remove from oven. With knife, loosen cake from side of pan. Cool
completely; remove side of pan. Cover; refrigerate. Garnish as desired.
Cover; refrigerate leftover cheesecake. 10 to 12 servings.
Creamy Chocolate Cheesecake Squares
Double ingredients above for pretzel crust. Press mixture firmly on bottom
of buttered 13x9x2-inch 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 in pan on wire rack. Cover;
refrigerate.
Hershey’s is a registered trademark of Hershey Foods Corporation. Recipe
may be reprinted courtesy of the Hershey Kitchens.
Meal-
Yields
1 Cake