Our Best Chocolate Cheesecake - Kraft Recipes Top
Comida Kraft
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Our Best Chocolate Cheesecake

Prep Time
30
min.
Total Time
6
hr.
35
min.
Servings

16 servings

For your friends and family nothing but the best will do. So try our chocolate cheesecake recipe today. Watch now to learn more!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, sugar and vanilla in large bowl 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 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  • Refrigerate cheesecake 4 hours. Top with strawberries just before serving.

Size Wise

Looking for a special treat? One serving of this creamy cheesecake is full of chocolatey flavor.

How to Soften the Cream Cheese

Place completely unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 45 sec. or until slightly softened.

How to Bake in a 13x9-inch Pan

Prepare recipe as directed, substituting a greased foil-lined 13x9-inch pan for the springform pan, and reducing the baking time to 40 to 45 min. or until center of cheesecake is almost set. Use foil handles to remove chilled cheesecake from pan before cutting to serve.

Note

If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 370
Total fat 25g
Saturated fat 14g
Cholesterol 80mg
Sodium 210mg
Carbohydrate 28g
Sugars 23g
Protein 5g
% Daily Value
Vitamin A 20 %DV
Vitamin C 8 %DV
Calcium 4 %DV
Iron 4 %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 Okay, so I made this for Easter... Okay, so I made this for Easter... it was YUMMY... BUT, if anyone is planning to make it, be warned, it is RICH! I mean, one piece is almost too much to eat, it's that rich. But it was a great hit at the family dinner and I got wonderful comments. I chose to not put fruit on top, instead opting to use whipped cream and shaved chocolate. It looked nice and tasted even better!
Date published: 2012-04-09
Rated 4 out of 5 by from Easy and Tasty I made this recipe using a premade Oreo crust and it way overfilled it. A little bit flowed out and cooked kind of crispy but besides that and the overhang it was delivious. It still turned out well and tastes great with no additional preparation. Forgot to buy fruit or whipped topping but I think some Cool Whip on a thin slice would go great. It's a bit tart and decadent but perfectly fine as long as you don't overdo it. I could definitely see myself making this again. If you're looking to use a premade crust, maybe adjust the ingredients accordingly and use less. Perhaps try adjusting the recipe for two packages of cream cheese instead of three.
Date published: 2017-09-04
Rated 4 out of 5 by from I made this recipe for a family dinner and it was a smash hit. I made this recipe for a family dinner and it was a smash hit. Everyone raved about it, now my husband is begging me to make it for his work potluck. The only thing that I always have problems with and had it with this was the crust. It was really hard on the edges and softer in the center. Not sure why, but it didn't steal away from the over-all enjoyment of the desert.
Date published: 2005-04-21
Rated 5 out of 5 by from I've always been a little apprehensive about making a cheesecake. I've always been a little apprehensive about making a cheesecake. This was actually a very easy recipe to make. One thing to remember though is that this is a multiple step process. It requires you to melt down the chocolate, slice fruit, etc. Also, strawberry Cool Whip may be unavailable. You can make your own by juicing strawberries. But, be sure to apply immediately after combining the strawberry juice with the Cool Whip.
Date published: 2005-03-31
Rated 5 out of 5 by from served at a dessert extravaganza and got rave reviews! served at a dessert extravaganza and got rave reviews! Used low-fat cream cheese and covered entire top with sliced strawberries,blueberries strewn on top and sliced kiwi around perimeter. Also glazed fruit! Glaze recipe: 1/4 c. sugar,2 tsps. cornstarch & 1/2 c. diet O Sprite.Combine dry ingredients in small saucepan on medium heat stirring liquid until blended and smooth. Cool. Spoon over fruit. Enjoy!
Date published: 2005-05-07
Rated 5 out of 5 by from Made this for Mother's Day. Made this for Mother's Day. It was delicious and easy to make. Would make it again.
Date published: 2013-05-13
Rated 5 out of 5 by from AMAZING! AMAZING! This is so rich and decadent...a small piece goes a long way. I substituted light cream cheese, light cool whip and reduced fat Oreos and it didn't affect it at all. I used kiwis and blueberries as my fruit topping and they were delicious (the kiwis were surprisingly good)! I will DEFINITELY make this recipe again...but probably only once a year b/c it is way too tempting!
Date published: 2009-08-04
Rated 5 out of 5 by from I replaced the strawberry Cool Whip with French vanilla Cool Whip and I omitted the fruit. I replaced the strawberry Cool Whip with French vanilla Cool Whip and I omitted the fruit. It was outstanding! I think, however, the cheesecake would have been better if there was nothing on it at all. Even so, this is the best chocolate cheesecake I've ever made (and probably the best I've ever had). Not to mention this is by far one of the easiest cheesecakes I’ve ever made. All of my family & friends raved about it. I will definitely be making this again!
Date published: 2006-09-18
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