Comida Kraft
Recipe Box

Chocolate Bliss Cheesecake

No referer *
(183) 138 Reviews
Prep Time
Total Time

12 servings

It starts with an Oreo Cookie crust and just keeps getting better, with whipped chocolate-cheesecake goodness in every bite. High-five, cheesecake lovers.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar 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 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.


If using a dark nonstick springform pan, reduce oven temperature to 300ºF.

Special Extra

Garnish with powdered sugar, and fresh strawberries and/or raspberries just before serving.


  • 12 servings

Nutritional Information

Serving Size 12 servings
Calories 450
Total fat 31g
Saturated fat 18g
Cholesterol 125mg
Sodium 320mg
Carbohydrate 38g
Dietary fiber 2g
Sugars 29g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • RubyBeru |

    My cake cracked but the taste was good...

  • nicholelks |

    This was the first cheesecake I ever attempted to make and it was delish! Older folks felt it was too rich, I did not agree I loved it! I have a problem with my cheesecakes cracking so I will be putting a pan of water in the oven next time I back this. Im about to make this recipe into mini cheesecakes. I will update my review when I do!

  • jnuest |

    Wanted a low carb version, so I eliminated the crust & substituted Splenda for the sugar. Line the bottom of your pan with parchment paper & butter it -- cheesecake comes right off!

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