Chocolate Lover's Cheesecake - Kraft Recipes Top
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Chocolate Lover's Cheesecake

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Prep Time
10
min.
Total Time
4
hr.
50
min.
Servings

8 servings

Creamy, chocolatey cheesecake. Scrumptious, chocolate-cookie crust. Yup. This one's for the chocolate lovers out there. You know who you are.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs; mix just until blended. Pour into crust.
  • Bake 40 min. or until center is almost set; cool.
  • Refrigerate several hours.

Size Wise

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

Cheesecake Bars

Omit crust. Line 8-inch square pan with foil, with ends of foil extending over sides. Crush 18 OREO Cookies; mix with 1/4 cup melted butter. Press onto bottom of prepared pan. Prepare cheesecake batter; pour over crust. Bake and refrigerate as directed. Use foil handles to lift dessert from pan before cutting into bars. Makes 16 servings.

Variation

Prepare as directed, using one of the following flavor options: Mocha Cheesecake: Stir 3 Tbsp. coffee-flavored liqueur or cooled brewed MAXWELL HOUSE Coffee into cheesecake batter before pouring into crust. Black Forest Cherry Cheesecake: Spread 1 cup thawed COOL WHIP Whipped Topping over cheesecake just before serving. Top with 1-1/2 cups cherry pie filling mixed with 1 Tbsp. cherry-flavored liqueur.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 430
Total fat 30g
Saturated fat 16g
Cholesterol 130mg
Sodium 360mg
Carbohydrate 37g
Dietary fiber 2g
Sugars 27g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 10 %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

Rated 5 out of 5 by from This was my first attempt at making cheesecake and it turned out GREAT! This was my first attempt at making cheesecake and it turned out GREAT!! I added some chocolate chips to the cheesecake mix. Then once it cooled I melted some chocolate chips and poored it over top of it before I put it in the fridge. My dad has requested I make it every holiday! Thanks for a great recipe. To answer one of the questions I saw, Baker's chocolate is a brand. Each square is 1 oz of chocolate which means you need 4 oz for this recipe. Also the temp given is in F not C. You need to convert the temp b/c they are not the same. It should be 163 degrees C. The middle should still look soft. It will all settle into place as it cools. Hope this helps.
Date published: 2009-12-27
Rated 4 out of 5 by from I am a diabetic and I made changes to fit me. I am a diabetic and I made changes to fit me. I used the 1/3 less fat cream cheese, Splenda instead of sugar, egg substitutes for the whole eggs or 1 whole egg and 1 egg white could also be used. I kept the semi-sweet chocolate as is (don't mess with the chocolate). I also used the reduced fat Oreo cookies. I wish some of your other recipes could be diabetic friendly and be available on your diabetic choice site. Oh! I loved the cheesecake.
Date published: 2005-02-10
Rated 3 out of 5 by from I've tried this recipe, unfortunately, having problem with the baking part.I put my cheese mixture... I've tried this recipe, unfortunately, having problem with the baking part.I put my cheese mixture on oven as suggested, 40mins at 325 deg. Celsius.After 40 mins, the cake still like before baked especially in the centre of it.Is it done and ready to be chilled or contunie baking? How to know that my cake is done. Well thanks, may someone will give suggestion.( 4 squares baker's chocolate = 8 oz. per bar?)
Date published: 2009-04-09
Rated 5 out of 5 by from Changed this up a little, like by using a european chocolate and a crust made out of a really... Changed this up a little, like by using a european chocolate and a crust made out of a really delicate chocolate cookie that I remember my grandmother teaching me how to make when I lived in France. I loved it; it brought back so many memories!!! It just goes to show that this is a fabulous recipe that is open to your variation. Don't be afraid to make it personal.
Date published: 2009-01-28
Rated 5 out of 5 by from This cheesecake is so easy to make, it's hard to believe it could taste this good! This cheesecake is so easy to make, it's hard to believe it could taste this good! I have made this on several occasions, and each time I get rave reviews. Many people have requested the recipe. Tomorrow I am going to make the Black Forest version and take it to work. I know it will be a hit.
Date published: 2005-01-14
Rated 5 out of 5 by from This was great! This was great! Everyone loved it. And it's so easy to make. I topped it with Cool Whip and shaved chocolate. Used a plain chocolate crust but think maybe next time I'll make my own crust and try adding nuts.
Date published: 2005-02-22
Rated 3 out of 5 by from I made it for V-Day. I made it for V-Day. It was good, but not quite what I expected. It's not too sweet. Would like it sweeter. It was also not as creamy as most cheescakes I have tried. But it was still a pretty good cheesecake.
Date published: 2005-02-15
Rated 5 out of 5 by from for this cake I added 3/4 cup semisweet chocolate chips, 3/4 cup coconut, reduced fat Oreo for the... for this cake I added 3/4 cup semisweet chocolate chips, 3/4 cup coconut, reduced fat Oreo for the crust, egg beaters, fat-free cream cheese, 1/4 cup sugar, and 2 semi-sweet and 2 unsweetened baker's chocolate
Date published: 2008-05-21
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