PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE
Take 10 minutes of prep for two layers of a chocolate layer cheesecake goodness. Top PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake with berries!
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.
Nutrition Facts : Calories 440, Fat 31 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 110 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
Need a sweet treat to serve a crowd? Try this silky smooth cheesecake which features an unexpectedly delicious combination - chocolate and blueberries.
Categories dessert cheesecake philadelphia cream cheese oreo cookie crust chocolate
Time 5h35m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 325 degrees F.
- Mix crumbs and butter; press onto bottom of 13- by 9-inch foil-lined pan. Bake 10 minutes.
- 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 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries. Each serving provides: 15%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 10%DV iron.
Nutrition Facts : Calories 440 calories
DOUBLE CHOCOLATE CHEESECAKE
Cheesecake is always incredibly popular, but add chocolate and it elevates it to something with even more crowd appeal
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h15m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Mix the melted butter and biscuit crumbs until well blended, then press firmly onto the base of the tin. Bake for 10 mins.
- Turn oven temperature up to 240C/fan 220C/gas 9. Beat the cream cheese and sugar with an electric whisk until smooth and creamy, then whisk in the cocoa, vanilla, Tia Maria, eggs, soured cream and half the melted chocolate. Stir enough milk into the remaining chocolate to make a sauce consistency, then set aside until ready to decorate the cheesecake.
- Put a little melted butter on some kitchen paper and use it to butter the sides of the cake tin. Pour in the cheese mixture, then smooth the top. Bake for 10 mins, then turn the heat down to 110C/fan 90C/gas ¼ for 25-30 mins. The filling should be set, but with a wobble in the centre. Turn off the oven, open the door a crack, then leave the cheesecake to cool in the oven for 2 hrs. Chill until ready to serve.
- To decorate the cheesecake, carefully remove it from the tin and strip the lining paper from the base. Lightly whip the cream until it just holds its shape, then swirl it on top and drizzle with the reserved chocolate sauce, rippling the sauce through the cream with the end of a spoon. Serve as is or pile with chocolate curls. To make the chocolate curls: run a swivel potato peeler firmly down the smooth back of a slab of chocolate so that curls of chocolate flake away from the bar.
Nutrition Facts : Calories 490 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.88 milligram of sodium
PHILADELPHIA® DOUBLE-CHOCOLATE CHEESECAKE
Need a sweet treat to serve a crowd? Try this rich, chocolaty dessert! Since it serves 16 people, it easily fits the bill.
Categories cheesecake double-chocolate philadelphia cream cheese chocolate dessert chocolate cheesecake Kraft
Time 5h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F.
- Mix crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 minutes.
- 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 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan before cutting to serve.Variation: For an extraspecial touch, garnish with sifted powdered sugar and mixed berries just before serving.Variation: For a flavor twist, add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
Nutrition Facts : Calories 440 calories
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
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
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
PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE
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
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 DOUBLE-CHOCOLATE CHEESECAKE
Show off this double-chocolate cheesecake with berries on top! This PHILADELPHIA Double-Chocolate Cheesecake has chocolate filling and chocolate crust.
Provided by My Food and Family
Categories Recipes
Time 5h35m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. 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 speed after each just until blended. Pour over crust.
- Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.
Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g
PHILLY DOUBLE-CHOCOLATE CHEESECAKE
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
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
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