A cocoa-infused vanilla
wafer cookie crust is topped with luscious vanilla cheesecake
contrasted with beautiful swirls of chocolate cheesecake.
Marbled
Cheesecake Bars
- 3 (8-ounce each) packages
cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated
milk)
3 large eggs
2 teaspoons vanilla extract
2 (1-ounce each) bars HERSHEY'S Unsweetened Baking Chocolate,
melted
- Chocolate Crust (recipe follows)
- Prepare Chocolate Crust.
Heat oven to 300°F (150°C).
- Beat cream cheese in large
bowl until fluffy. Gradually add sweetened condensed milk,
beating until smooth. Add eggs and vanilla; mix well.
- Pour half of batter evenly
over prepared crust.
- Stir melted chocolate
into remaining batter; drop by spoonfuls over vanilla batter.
With metal spatula or knife, swirl gently through batter to marble.
- Bake 45 to 50 minutes
or until set. Cool in pan on wire rack. Refrigerate several hours
until chilled. Cut into bars. Cover; store leftover bars in refrigerator.
Makes about 24 to 36 bars.
Chocolate Crust: Stir together 2 cups vanilla
wafer crumbs (about 60 wafers), 1/3 cup HERSHEY'S Cocoa and 1/2
cup powdered sugar in medium bowl. Stir in 1/2 cup melted butter
or margarine until well blended. Press mixture firmly on bottom
of 13 x 9 x 2-inch baking pan.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
