Kat's Chocolate Cheesecake
Makes:
16 servings
Total Time:
3 hr
Submitted by:
Category:
Desserts
Sub Category: Cheesecakes
what you need
- Crust:
- 1-1/2 cups HONEY MAID Graham Cracker crumbs
- 1/2 cup PLANTERS Pecan Pieces
- 4 Tbsp. butter or margarine
- 1/4 cup sugar
- Cheesecake Batter:
- 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 2 tsp. vanilla
- 1-8oz tub COOL WHIP Whipped Topping, thawed
- Batter Flavorings:
- 6 squares BAKER'S Semi-Sweet Baking Chocolate, melted and cooled slightly
- Mix-Ins and Toppings:
- 3/4 cup mixed into batter and 1/4 cup sprinkled on top pecans (nuts)
- 1 cup mixed into batter and 1 cup placed on top fresh or thawed and drained frozen strawberries (fruit)
make it
CRUST: Mix Crust ingredients; press onto bottom of 9-inch springform pan. Refrigerate until ready to use.
BATTER: Beat cream cheese, sugar, and vanilla in large bowl with electric mixer until well blended. Mix in Batter Flavorings. Gently stir in whipped topping and Mix-Ins. Pour over crust.
TOPPINGS: Add Toppings.
REFRIGERATING: Refrigerate at least 3 hours before serving. Store leftovers in refrigerator.
Notes
