Hershey’s brought back its great work for its 100th anniversary in 1994. This is one of the recipes in that folder that I love to make, however I have added a few tricks of my own to make it more enjoyable.
A real face and a keeper, trust me if you love chocolate and cheese. However, it is a wonderful special occasion dessert. This will be one of the ones I bake to take to my daughter’s house for Christmas to serve on our table along with some cookies.
We will have our first reunion since my dearest mother passed away. I am looking forward to all the children, grandchildren, and one great niece coming together. My sister came from North Carolina with her husband and my niece came from Florida for the occasion, plus the rest of us already they live here but in different parts of Texas. It’s time for a boat ride.
I thought you might enjoy sharing this great cheesecake recipe here.
Grand Finale Chocolate Cheesecake With or without cherries
crust recipe:
In a medium bowl, stir together 3/4 cup graham cracker crumbs, 2/3 cup crushed almonds, 2/3 almonds, and 2 tablespoons sugar. Stir into this mixture 1 stick of melted butter or margarine. Now press this mixture into the bottom and up the sides of an 8″ springform pan or a pan that has a removable bottom. Set this aside while you mix the filling.
Filling for the cheesecake:
1 Symphony chocolate milk bar (or one 7oz milk chocolate bar that has almonds and chips) broken into pieces
12 oz of skimmed milk (that’s 4 – 3oz packages)
1/2 cup of sugar
2 Tablespoon Cocoa
1/8 teaspoon salt
1 tsp vanilla extract
1 teaspoon almond extract
You will heat yours up to 325 degrees.
Now in a small bowl that is microwave safe, put in your chocolate pieces and cook on high for one minute or until the chocolate melts and is smooth when you stir it.
In another large bowl, beat all the milk cheese until it is light and fluffy. Stir in the sugar, cocoa and salt and mix this into the cream cheese mixture. Add in your egg and vanilla and beat until well combined. Finally you will add in your melted chocolate and beat just until it is just combined. Pour this whole mixture into the prepared almonds.
Bake for 35 to 40 minutes or until done. Remove from the oven and place on a wire rack. Now loosen the cake from the sides of the pan. Allow pan sides to cool completely before removing. Refrigerate for several hours before serving.
Also add some cherry pie filling on top and make it extra special. Be sure to top with Whipped-cream even if you leave the box of cherry filling. This makes enough for eight large pieces, or 12 smaller servings. If there is anything left (which I doubt), cover it and refrigerate the leftover cheese.
