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Chocolate Bliss Cheesecake

  • Prep Time: -
  • Cook Time: -
  • Serves: 12
Kraftfoods.com

Recipe Provided By: Kraftfoods.com

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Average (105 Ratings): 4.5 out of 5 stars

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1 Review

Ingredients

  1. 18 OREO Chocolate Sandwich Cookies, finely crushed
  2. 2 tablespoons butter or margarine, melted
  3. 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  4. 3/4 cup sugar
  5. 1 teaspoon vanilla
  6. 8 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
  7. 3 eggs

Nutrition Info

Per Serving

  • Calories: 455 kcal
  • |
  • Carbohydrates: 36 g
  • |
  • Dietary Fiber: 1 g
  • |
  • Fat: 32 g
  • |
  • Protein: 7 g
  • |
  • Sugars: 29 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking Directions

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
  2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Yield: 12 servings

3. Still Hungry?

Garnish this indulgent chocolate cheesecake with fresh raspberries.

Notes:

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Jazz It Up

Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar.

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Average (105 Ratings): 4.5 out of 5 stars

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1 reviews

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  • Great recipe, but with changes

    ihcuids - December 18, 2007 09:35:29 PM PST
    I made this for an office X-mas party and didn't have any leftovers TO refrigerate. The number of cookies for the crust is just something you have to guess at, especially to have to spackle the holes with. I had the same experience with the Kraft pumpkin cheesecake recipe as well. And a water bath is essential to a pretty top. Just wrap your pan with heavy-duty foil and place the cheesecake in a large pan with hot water surrounding it. It does take it longer to cook (the oven can only goes as hot as 212 degrees), but a crackless top and a moist cake are so much more worth it. I definitely recommend this easy, yummy recipe.

    3 of 3 found this review helpful.

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