Desserts

PHILADELPHIA Black Forest Cheesecake

PHILADELPHIA Black Forest Cheesecake recipe

photo by:

kraft

Germany might take credit for the luscious combo of chocolate, whipped topping and cherries, but this cheesecake version owes its creaminess to the City of Brotherly Love.

time

prep:

15 min

total:

4 hr 55 min

servings

total:

16 servings

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What You Need

OREO Cookies, crushed (about 2 cups)

Tbsp. butter, melted

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

cup sugar

tsp. vanilla

cup BREAKSTONE'S or KNUDSEN Sour Cream

squares BAKER'S Semi-Sweet Chocolate, melted

eggs

cups thawed COOL WHIP Whipped Topping

can (21 oz.) cherry pie filling

Make It

HEAT oven to 325ºF.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press firmly onto bottom of pan. Bake 10 min.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, beating after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Lift cheesecake from pan, using foil handles. Top with COOL WHIP and pie filling.

Kraft Kitchens Tips

Size-Wise

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

Note

Store any leftover cheesecake in refrigerator.

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tjschwingler

posted:1/14/2012

I have made this several times and everyone loves it and they do not even realize I make it low fat and with a sugar blend Splenda. I also cut the recipe in half otherwise it is way too much for our family. Always turns out wonderfully.

mjfmjf

posted:5/9/2011

This was awesome!! My whole family loved it. I added the extra cookies as others suggested and also used 2 cans of the cherry pie filling instead of 1

VICTORIA66

posted:1/7/2011

The people at work had doubles and fought over the left overs. Worked very well in a spring pan with parchment paper. Using chocolate filled Oreos was great for the crust.

mariacueva77

posted:1/3/2011

Loved this recipe! It was a hit for new years with everyone!... very delicious. I did add more cookies though.. about a total of 35 for the crust and more butter for it. Super delicious!! I will post a picture of mine.

aboodycall1

posted:1/2/2011

I made this for my Year Day dinner with my family. It was a big hit. I did a little changing to the recipe like I use the whole pack of oreos and more butter, also I used semi-sweet chips. When I baked it I baked it in a water bath. Turned out beautiful and I would sure make it again and again.

astouffer

posted:9/6/2010

I took this to a dinner party and it was a hit with both the teenagers and adults. I did use more oreos since several reviewers had mentioned adding more. I also used 6 oz. of semi sweet chocolate chips instead of the 6 square of Baker's Chocolate since that is what I had on hand. I do recommend you let the dessert refridgerate the 4 hours suggested. I didn't have time for that. The dessert was still good but I found the flavors better the 2nd night.

GINAVEE22

posted:3/4/2010

Very good. Definitely worth making.

a cook

posted:12/4/2009

This was absolutely delicious! I couldn't stop eating it. I will make this again for sure! I made it for Thanksgiving and it was a hit!

TamaraKulwicki

posted:10/2/2008

"I make this recipe every year at Thanksgiving and Cgristmas and the whole family loves it."

kid874

posted:7/30/2008

I found that using the whole package of Oreos works better for the crust.