Marbled double chocolate cheesecake squares

20 servings

Ingredients

Quantity Ingredient
½ cup Butter, softened
1 cup Sugar, divided
¼ teaspoon Salt
1 cup All-purpose flour
¼ cup HERSHEY'S Cocoa
2 packs Cream cheese, softened
2 Eggs
2 teaspoons Vanilla extract
½ cup HERSHEY'S Chocolate Shoppe Topping, at room temp.
¼ cup HERSHEY'S Semi-Sweet Chocolate Chips, melted

Directions

Heat oven to 350'F. Line a 8" or 9" square baking pan with foil, extending edges over sides of pan. In a small mixing bowl, beat butter, ½ cup sugar and salt until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating until soft dough is formed. Press dough onto bottom of prepared pan. Beat cream cheese and remaining ½ cup sugar until smooth. Add eggs and vanilla; blend well. In separate bowl, mix 1 cup batter with topping, stirring until well blended. Pour 1 cup of topping-flavored batter over dough. Stir melted chocolate into remaining flavored batter. Drop tablespoonfuls of reserved flavored batter over top, gently swirl with knife or spatula for marbled effect. Bake 35-40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges, cut into squares. Garnish as desired. About 20 squares.

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