Chocolate Chunk Cheesecake - Kraft Recipes Top
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Chocolate Chunk Cheesecake

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16 servings

Remind everyone that our Chocolate Chunk Cheesecake is homemade! They may mistake our Chocolate Chunk Cheesecake for the kind you can find at a restaurant.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Mix crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Chop 8 oz. chocolate; stir into batter. Pour over crust.
  • Bake 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake. Cool completely.
  • Meanwhile, bring cream just to simmer in small saucepan on low heat. Chop remaining chocolate. Remove pan from heat. Add chocolate; stir until completely melted. Cool slightly.
  • Pour chocolate over cheesecake. Refrigerate 3 hours. Remove rim of pan before serving cheesecake.


Prepare as directed using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSENS Light Sour Cream.

How to Soften Cream Cheese

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec. or until slightly softened.


Reduce oven temperature to 325°F if using a dark nonstick springform pan.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 440
Total fat 32g
Saturated fat 19g
Cholesterol 105mg
Sodium 260mg
Carbohydrate 33g
Dietary fiber 2g
Sugars 25g
Protein 6g
% Daily Value
Vitamin A 25 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 15 %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.

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