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PHILADELPHIA Double-Chocolate Cheesecake

PHILADELPHIA Double-Chocolate Cheesecake recipe
photo by:kraft
Double duty is what chocolate does in this rich cheesecake. Our version sports everyone's favorite ingredient both in the dense filling and in the delicately delicious crust.
time
prep:
20 min
total:
5 hr 35 min
servings
total:
16 servings
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posted:
1/26/2010
I'm a cooking novice and wanted to bring something special for our holiday meals. I got rave reviews, and no leftovers at all! Super delicious!
posted:
12/6/2009
Delicious and easy to make!! I made this for thanksgiving as an alternative to pumpkin-flavored dessert. Everyone loved it! To lower the calories, I substituted Splenda for Sugar and used 1/3 less fat Cream Cheese. I also cut the recipe in half and bought an already made Oreo Crust (13x9). 1/2 the recipe fits perfect into a store-bought crust! That way I only had to make the filling! ALSO-- i only put it in the over for 20-30 minutes as opposed to the recommended 45. Served it with whip cream and strawberries!! yummm
posted:
12/5/2009
An absolute hit with my family, especially my son who comments on everything I make! I offered raspberries and whipped cream to top off the cheesecake. The combination was delicious.
posted:
10/31/2009
OMG absolutely delicious wow amazing
posted:
10/23/2009
for me yummy. but for my brother-in-law. He said it was a cheese cake in chocolate disguise. ....NOT enough chocolate flavor for him (he's a true choco-holic)
posted:
6/14/2009
i've now made this twice - it's fabulous. one thing i might do differently next time is bake the crust for only about 5 minutes. it's just a little crunchy for my taste. another thing i did was bake it in a water bath and take the cake out a few minutes shy of the recommended 45 min. perfect!!
posted:
5/24/2009
Delicious & surprisingly easy to make! And it's huge, so there's plenty if you're hosting a party... but we made it only for our family and ended up eating WAY too much of it!!! :)
posted:
5/13/2009
Made this awesome recipe 3x in past week! Since I don't like making crusts, I bought 2 ready-made crusts and this recipe filled 2 pies beautifully. I added 4oz extra chocolate chips for intense chocolate flavor, and for my health-conscious friends, fat free cream cheese worked nicely too! YUM!
posted:
5/13/2009
crust was very hard and cheesecake separated from crust. Tasted okay, but presentation was a disaster.
posted:
5/4/2009
I made this twice and the second was better. The first time, I put the Oreos in a ziploc and crushed them as much as I could. But 24 only covered half the pan, so I used 48. The crust was too thick in proportion to the cheesecake. The second time, I buzzed them in the blender. For variety in texture, I did 8 cookies really fine (powder), 8 as small chunks (pea size), and 8 in between. Using the bottom of a cup as suggested, it *just* covered the bottom of the pan. I'd recommend 28 doing it this way. Also, the first time I didn't let my cream cheese sit out for very long, so it didn't mix well and I ended up with specs of white in the chocolate cheesecake. The second time I made sure to let the cream cheese get really soft, and it was easier to mix and the cheesecake turned out much smoother. I offered sliced strawberries and whipped cream as optional toppings. It was fantastic and super popular at the birthday party I went to! It disappeared before the birthday cake did. Sometimes I th
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