Ingredients Jump to Instructions ↓

  1. PECAN CRUMB CRUST (recipe follows) 1/3 cup HERSHEY'S Cocoa

  2. 1/4 cup (1/2 stick) butter or margarine , melted 3 packages (8 oz. each) cream cheese , softened 1 can (14 oz.) sweetened condensed milk

  3. 3 eggs

  4. 1 tablespoon vanilla extract

  5. Sweetened whipped cream

  6. Additional pecans

  7. RASPBERRY SAUCE (recipe follows)

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Prepare PECAN CRUMB CRUST.

  2. Stir together cocoa and butter in small bowl until smooth. Beat cream cheese in large bowl until fluffy. Add cocoa mixture; mix well. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; beat well. Pour batter over prepared crust.

  3. Bake 1 hour or until set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate. Just before serving top with whipped cream; garnish with additional pecans. Serve with RASPBERRY SAUCE. Cover; refrigerate leftover cheesecake and sauce.

  4. to 12 servings.

  5. PECAN CRUMB CRUST: Stir together 3/4 cup graham cracker crumbs, 3/4 cup pecan pieces, toasted and finely chopped*, 1/4 cup packed light brown sugar and 2 tablespoons melted butter or margarine in medium bowl. Press mixture firmly onto bottom of 9-inch springform pan.

  6. RASPBERRY SAUCE: Combine 1 package (10 oz.) frozen red raspberries in light syrup, thawed, 1/4 cup red currant jelly or red raspberry jam and 1 tablespoon cornstarch in small saucepan. Cook over medium heat, stirring constantly, until thickened and clear. Cool. Refrigerate. About 1-1/3 cups sauce.

  7. *To toast pecans: Heat oven to 300°F. Spread pecans in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until crisp and light brown.


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