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Enjoy a serving of this indulgent cheesecake on special occasions.
If using a dark nonstick springform pan, reduce oven temperature to 300ºF.
Warm chocolate slightly by heating it in the microwave for a few seconds until you can just smudge the chocolate with your thumb. Hold the chocolate steadily between your thumb and fingers of one hand and draw a vegetable peeler slowly over flat bottom of chocolate piece. Allow a thin layer of chocolate to curl as it is peeled off the bottom. This will make long delicate curls. To make short curls, use the same technique on the narrow sides of the chocolate piece. To arrange curls on a dessert, use a toothpick to lift them into place.
* 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.
I bake and cook Kraft recipes ALL the time and really love everything. I was disappointed with this one however because this recipie did not fit in a 9" springform pan, it overflowed and took more than an hour and a half to bake @300 (because I was using a dark pan). I double and triple checked my ingredients amounts and everything was correct. I even had a larger pan available but it was too late. I haven't tasted this yet but felt compelled to share as I would definitely recommend using a larger pan if you have one!
This is such a hit whenever I make it. Always a request. My husband who doesn't eat cheesecake loves this!! I just recently changed up the recipe and found pumpkin pudding mix. I then used gingersnaps for the crust. My co-workers loved it.