Philly Double Chocolate Cheesecake Recipes

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PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

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

24 Oreo cookies
1/4 c. butter or margarine
4 package Philadelphia Cream Cheese
1 c. sugar
2 tbsp. flour
1 tsp. vanilla
1 package BAKER'S Semi-Sweet Chocolate
4 eggs
1/2 c. blueberries

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

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE



PHILADELPHIA 3-STEP Double-Chocolate Layer Cheesecake image

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

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 oz. BAKER'S Semi-Sweet Chocolate, melted, cooled
1 chocolate cookie crumb crust (6 oz.)
1/2 cup thawed COOL WHIP Whipped Topping
4 fresh strawberries, cut in half

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 NEW YORK CHOCOLATE CHEESECAKE



PHILADELPHIA New York Chocolate Cheesecake image

Melt chocolate in the batter of our PHILADELPHIA New York Chocolate Cheesecake! This New York Chocolate Cheesecake turns a classic into a decadent dessert.

Provided by My Food and Family

Categories     Recipes

Time 5h25m

Yield Makes 16 servings, one slice each.

Number Of Ingredients 10

25 chocolate wafer cookies, finely crushed (about 1 cup)
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, slightly cooled
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
3 eggs

Steps:

  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 500, Fat 36 g, SaturatedFat 22 g, TransFat 1.5 g, Cholesterol 130 mg, Sodium 380 mg, Carbohydrate 35 g, Fiber 2 g, Sugar 27 g, Protein 8 g

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

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

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled
4 eggs
1/2 cup blueberries

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

PHILADELPHIA® DOUBLE-CHOCOLATE CHEESECAKE



Philadelphia® Double-Chocolate Cheesecake image

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

24 Oreo® cookies
1/4 c. butter or margarine
4 package Philadelphia® Cream Cheese
1 c. sugar
2 tbsp. flour
1 tsp. vanilla
1 package Baker's® Semi-Sweet Chocolate
4 eggs

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

PHILLY CHOCOLATE COOKIE CHEESECAKE RECIPE



PHILLY Chocolate Cookie Cheesecake Recipe image

Impress friends with our easy-to-make PHILLY Chocolate Cookie Cheesecake Recipe You'll love the creamy, chocolatey results of this PHILLY Chocolate Cookie Cheesecake Recipe.

Provided by My Food and Family

Categories     Home

Time 6h5m

Yield 16 servings

Number Of Ingredients 7

36 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Process 28 cookies in food processor until finely ground. Add butter; mix well. Press onto bottom of prepared pan.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining cookies; stir 1-1/2 cups into batter. Pour over crust; top with remaining chopped cookies.
  • Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.

Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 150 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

PHILADELPHIA TRIPLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Triple-Chocolate Cheesecake image

Triple your pleasure with PHILADELPHIA Triple Chocolate Cheesecake. Good things come in threes. Especially with PHILADELPHIA Triple Chocolate Cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 5h45m

Yield 16 servings

Number Of Ingredients 9

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
2 Tbsp. butter or margarine, melted
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened, divided
1 cup sugar, divided
1/2 tsp. vanilla
3 eggs
3 oz. BAKER'S Semi-Sweet Chocolate, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Heat oven to 325ºF.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.
  • Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.
  • Beat remaining cream cheese and sugar in large bowl until blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Meanwhile, make chocolate curls from remaining white and semi-sweet chocolates.
  • Garnish cheesecake with chocolate curls before serving.

Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 115 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

"Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries. " by Philadelphia Cream Cheese.

Provided by Penny Hall

Categories     Cakes

Time 1h5m

Number Of Ingredients 9

24 oreo cookies, crushed
1/4 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 eggs
1/2 cup blueberries

Steps:

  • 1. Directions 1. Heat oven to 325 degrees F. 2. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min. 3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. 4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. 5. Bake 45 minutes or until center is almost set. Cool. 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 rich, 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 a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan. Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate. Variations are strawberries, cherries, raspberries instead of blueberries.

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

PHILLY CHOCOLATE TURTLES® CHEESECAKE



PHILLY Chocolate Turtles® Cheesecake image

This heavenly cheesecake is layered with caramel and chocolate and served up in a toasted pecan crust.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 5h10m

Yield 16

Number Of Ingredients 10

1 ¼ cups finely chopped toasted pecans
2 tablespoons non-hydrogenated margarine, melted
2 tablespoons sugar
32 piece (blank)s KRAFT Caramels, chopped
3 tablespoons milk
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup white sugar
3 large eggs eggs
1 (8 ounce) package BAKERS Semi-Sweet Chocolate, melted, cooled slightly
½ cup pecan halves, toasted

Steps:

  • Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
  • Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
  • Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

Nutrition Facts : Calories 433 calories, Carbohydrate 36.8 g, Cholesterol 89 mg, Fat 31 g, Fiber 2.2 g, Protein 7.3 g, SaturatedFat 11.8 g, Sodium 262.8 mg, Sugar 29.5 g

DOUBLE CHOCOLATE CHEESECAKE



Double chocolate cheesecake image

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

85g hot melted butter , plus a little extra for greasing
14 plain chocolate digestives, finely crushed
3 x 300g packs full-fat Philadelphia cheese , at room temperature
200g golden caster sugar
4 tbsp cocoa , sifted
2 tsp vanilla extract
3 tbsp Tia Maria
3 large eggs
284ml pot soured cream
100g bar dark coffee chocolate , melted (we used Lindt Excellence Coffee Intense)
2-3 tbsp milk
284ml pot double cream
chocolate curls to decorate (optional)

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



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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