Hersheys Gold Cheesecake Recipes

Steps:

• 1. Preheat oven to 275 degrees F.
• 2. For the crust:in a food processor,combine crushed pretzels,chopped caramel peanuts and brown sugar blend together until are very fine.Pour in the melted margarine and caramel ice cream topping while processing,until mixture is combined.
• 3. Press the mixture onto the bottom,and half way up the side of a 10 inch springform pan.
• 4. For the filling:in the top of a double boiler,melt hershey's gold candy bars,stirring until smooth.Remove the heat and set aside.
• 5. In a large bowl,beat cream cheese and caramel ice cream topping until smooth.Beat in the eggs and the egg whites,one at a time.
• 6. Beat in the flour and coconut extract and blend in melted hershey's gold candy bars slowly,beating until the filling is well combined.Pour filling into the crust.
• 7. Bake in the preheated oven for 30 minutes,or until the center is almost set.Place a pan of water on rack underneath cheesecake as it bakes to help keep it from cracking.Cool in the oven with door cracked open.Refrigerate at least 5 hours before serving.
• 8. To make Cream of Hershey's Gold:in a saucepan,combine heavy cream and margarine.Stir in chopped hershey's gold candy bars.Bring to a boil,then simmer for 10 minutes,stirring occasionally.Remove from heat.
• 9. Serve one big slice of cheesecake,on a plate.Drizzle with cream of hershey's gold.

Steps:

• Place chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Set aside to cool.
• Beat cream cheese, sugar and butter in large bowl on medium speed of mixer until creamy. Gradually add melted chips, beating on low speed until blended. Fold in whipped topping until blended; spoon into crust.
• Refrigerate until firm. Garnish as desired. Cover; refrigerate leftover cheesecake.

Steps:

• 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.

Steps:

• Prepare Quick Chocolate Crumb Crust. Heat oven to 450'F. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat until blended. Beat in cocoa and flour. Add eggs, one at a time, beat just until blended. Pour into crust. Bake 10 min. Reduce oven temp. to 250'F; continue baking 40 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Prepare quick Chocolate Drizzle; drizzle over top. Refrigerate 4 to 6 hours. Store covered in refrigerator. Quick Chocolate Crumb Crust: Combine 1 cup chocolate wafer crumbs and 1/4 cup (1/2 stick) butter or margarine; press onto bottom of 9-inch springform pan. Makes 1 (9-inch)crust. Quick Chocolate Drizzle: Place 1/2 cup HERSHEY'S Semi-Sweet Chocolate Chips and 2 tsp. shortening(do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at HIGH 30 seconds or until melted.