Philly Double Chocolate Cheesecake 2010 Kraft Foods Recipes

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PHILLY DOUBLE-CHOCOLATE CHEESECAKE



Philly Double-Chocolate Cheesecake image

Found this in Oprah.com. Posting to save/share. I don't normally care for cheesecake but the picture in the magazine looked so delicious I'm going to try it. I know, it's a little ambitious for my first cheese cake but it has very easy instructions so hopefully it'll turn out. The time does not include the four hour refrigeration time.

Provided by marisk

Categories     Dessert

Time 1h25m

Yield 1 Cheesecake, 16 serving(s)

Number Of Ingredients 10

18 cream-filled chocolate sandwich cookies, crushed (about 1-1/2 cups)
2 tablespoons butter, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup granulated sugar
2 tablespoons flour
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, melted, cooled slightly
4 eggs
1/2 cup blueberries
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 325 degrees.
  • Mix cookie crumbs and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
  • Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate. Mix well. Add eggs, 1 at a time; mixing on low speed after each until just blened. Pour over crust. [Note: only mix until combined and no longer}.
  • Bake 55 to 60 minutes or until center is almost set.
  • Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
  • Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.

Nutrition Facts : Calories 534.2, Fat 37.2, SaturatedFat 19.4, Cholesterol 112.8, Sodium 408.9, Carbohydrate 48.2, Fiber 3.6, Sugar 31.1, Protein 9.1

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h5m

Yield 16

Number Of Ingredients 9

24 each OREO Cookies, crushed
¼ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
4 large eggs eggs
½ cup blueberries

Steps:

  • Heat oven to 325 degrees F.
  • Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min.
  • Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well.
  • Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
  • Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g

PHILADELPHIA CHOCOLATE VANILLA SWIRL CHEESECAKE



Philadelphia Chocolate Vanilla Swirl Cheesecake image

from Kraft NOTE: After this is baked, it needs to cool on the counter and then put into the refrigerator for 4 hours before serving.

Provided by LainieBug

Categories     Cheesecake

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

20 Oreo cookies, crushed (about 2 cups)
3 tablespoons butter, melted
32 ounces cream cheese, softened (four 8-oz. packages)
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 eggs
6 semi-sweet chocolate baking squares, melted and cooled (Baker's brand)

Steps:

  • Preheat oven to 325°F.
  • Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
  • Remove one cup of the batter and set aside.
  • Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
  • Bake 40 minutes or until center is almost set. Cool.
  • Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
  • Store any leftover cheesecake in the refrigerator.

Nutrition Facts : Calories 424.4, Fat 31.8, SaturatedFat 18.4, Cholesterol 127.3, Sodium 269.9, Carbohydrate 30.4, Fiber 1, Sugar 23.6, Protein 7.4

PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE



PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake image

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 5h35m

Yield 24

Number Of Ingredients 8

20 cookies OREO Cookies, crushed
3 tablespoons non-hydrogenated margarine, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 large eggs eggs
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

Steps:

  • Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
  • Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
  • Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



Philadelphia Double-Chocolate Cheesecake image

Make and share this Philadelphia Double-Chocolate Cheesecake recipe from Food.com.

Provided by Philadelphia Cream

Categories     Cheesecake

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 9

24 Oreo cookies, crushed (about 2 cups)
1/4 cup butter (1/2 stick) or 1/4 cup margarine (1/2 stick)
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package baker's semi-sweet baking chocolate (8 squares)
4 eggs
1/2 cup blueberries

Steps:

  • HEAT oven to 325ºF.
  • MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 minute.
  • BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • BAKE 45 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
  • Size-Wise: Need a sweet treat to serve a crowd? Try this tasty, chocolatey dessert! Since it serves 16 people, it easily fits the bill.
  • How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
  • Special Extra: Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
  • Special Extra: Garnish with sifted powdered sugar and mixed berries just before serving.
  • Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1g trans fat, 135mg cholesterol, 340mg sodium, 36g carbohydrate, 2g dietary fiber, 27g sugars, 7g protein, 15%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 10%DV iron.

Nutrition Facts : Calories 603.1, Fat 41, SaturatedFat 21, Cholesterol 116.6, Sodium 485.6, Carbohydrate 56.6, Fiber 3.9, Sugar 35.9, Protein 9.8

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