Desserts

Chocolate Lover's Cheesecake

photo by:kraft

I love chocolate and raspberries and was looking for the perfect chocolate cheesecake. This is it. I also found out how to marble it and I did that with raspberry jam. D...read more

posted by

catwoman1275

on 2/28/2013

time

prep:

10 min

total:

4 hr 50 min

servings

total:

8 servings

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What You Need

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1/2

tsp. vanilla

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted, cooled

eggs

OREO Pie Crust (6 oz.)

Make It

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.

Kraft Kitchens Tips

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.

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catwoman1275

posted:

2/28/2013

I love chocolate and raspberries and was looking for the perfect chocolate cheesecake. This is it. I also found out how to marble it and I did that with raspberry jam. Delicious.

litbuff

posted:

1/1/2011

This turned out to be my first perfect cheesecake...NO cracks. :D I used 5 squares of the Baker's chocolate, and this was AMAZING!

tmathewson

posted:

12/21/2010

Delicious!

sw080874

posted:

8/8/2010

soooo good

jadismoon

posted:

12/31/2009

I made this cheesecake for a gathering, it wasn't very good....just okay. I didn't have any problems with the way it cooked like others have, the flavor just wasn't great.

mommyvissing

posted:

12/27/2009

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.

a cook

posted:

4/9/2009

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?)

kara386

posted:

2/16/2009

Amazingly easy recipe! I adjusted it a bit to make it more chocolaty. I added one square of bittersweet to the 3 semi-sweet. Made this for my anniversary. My husband loved it! Will definitely make again!

onlyoneneyster

posted:

2/11/2009

It was very easy to make but the flavor reflects too much of the cream cheese taste

Isabelle10

posted:

1/28/2009

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.