Try this classic chocolate fudge truffle cheesecake recipe from Hershey’s

Name: Hershey's chocolate fudge truffle cheesecake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 14
Ingredients: 1-1/2 cups of vanilla wafer crumbs; 1/2 cup of powdered sugar; 1/3 cup of Hershey's cocoa powder; 1/3 cup of melted butter or margarine; 12 ounces Hershey's semi-sweet chocolate chips; 16 ounces cream cheese, softened; 14 ounces Eagle brand sweetened condensed milk; 4 eggs; 2 teaspoons vanilla extract

1990s, Vintage advertisements, Vintage dessert recipes

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Tips to make a perfect cheesecake

1. Avoid overbaking the cheesecake to minimize cracking.

2. Also to minimize cracking while cooking the cheesecake, run a knife tip around the edge of the pan so the cake can pull away as it contracts.

3. Allow the cheesecake to cool to room temperature (away from drafts) to room temperature before chilling it thoroughly.

4. After cake has completely cooled, gently loosen it from the pan side with the tip of a knife while slowly releasing the pan clamp.

5. If you want to freeze the cheesecake, do so before it is garnished.

Hershey's chocolate fudge truffle cheesecake

Yield: 14

Prep Time: 15 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 20 minutes

Ingredients

1-1/2 cups of vanilla wafer crumbs
1/2 cup of powdered sugar
1/3 cup of Hershey's cocoa powder
1/3 cup of melted butter or margarine
12 ounces Hershey's semi-sweet chocolate chips
16 ounces cream cheese, softened
14 ounces Eagle brand sweetened condensed milk
4 eggs
2 teaspoons vanilla extract

Instructions

Start by making the chocolate crumb crust. In a medium-sized bowl, combine 1-1/2 cups of vanilla wafer crumbs, 1/2 cup of powdered sugar, 1/3 cup of Hershey's cocoa and 1/3 cup of melted butter or margarine.
Press firmly on the bottom of the 9-inch springform pan.
Now for the cheesecake. Heat oven to 300 F.
Prepare the chocolate crumb crust; set aside. In a heavy saucepan, over very low heat, melt chocolate chips while stirring constantly.
In a large mixing bowl, beat the cream cheese until it's fluffy.
Gradually beat in the sweetened condensed milk until smooth.
Add the melted chocolate chips and remaining ingredients; mix well.
Pour into a prepared [springform cheesecake] pan.
Bake for 1 hour and 5 minutes or until the center is set.
Cool; chill. Refrigerate leftovers.

Notes

Makes one 9-inch cheesecake.

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Nutrition Information:

Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 502Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 116mgSodium: 270mgCarbohydrates: 51gFiber: 1gSugar: 42gProtein: 10g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

ALSO TRY: Philly velvet cream chocolate cheesecake (1964)

Vintage Hershey’s fudge truffle cheesecake recipe card

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Categories: 1990s, Vintage advertisements, Vintage dessert recipes

Source: Baking tips adapted from Chillicothe Gazette (Chillicothe, Ohio) December 23, 1992

Tags: 1989, 1990, 1991, 1992, 1993, cheesecake, chocolate cakes, cream cheese, desserts, hershey's, pie crust, vintage dessert recipes

Added or last updated: September 17, 2020

One Response

Bernadette says:

April 12, 2020 at 3:31 pm

Best Chocolate Cheesecake Ive ever made!! Rich, Great Taste!! I just sent this recipe to my Great Nephew he loves to bake and hoping he enjoys this as much as I do!

Reply