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PHILADELPHIA Black Forest Cheesecake

PHILADELPHIA Black Forest Cheesecake is rated 4.392857142857143 out of 5 by 28.
Prep Time
15
min.
Total Time
4
hr.
55
min.
Servings

16 servings

Germany can take credit for the chocolate cake and cherry combination, but this cheesecake version owes its creaminess to the City of Brotherly Love.

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What You Need

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Make It

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  • 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.

Size Wise

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

Note

Store any leftover cheesecake in refrigerator.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 490
Total fat 33g
Saturated fat 20g
Cholesterol 145mg
Sodium 330mg
Carbohydrate 44g
Dietary fiber 2g
Sugars 36g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 8 %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 I have made this several times and everyone loves it and they do not even realize I make it low fat... 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.
Date published: 2012-01-15
Rated 5 out of 5 by from I took this to a dinner party and it was a hit with both the teenagers and adults. 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.
Date published: 2010-09-06
Rated 5 out of 5 by from I had to use double the amount of cookies called for to make the crust. I had to use double the amount of cookies called for to make the crust. I don't see how it can be made with the number of cookies called for in the recipe. Other than that, it was absolutely delicious and gobbled up by everyone. Fool-proof cheesecake and I've made tons! None were this easy, or delicious. Love the tip about the foil handles to get it out of a 9x13 pan for serving.
Date published: 2007-12-16
Rated 5 out of 5 by from I made this for my Year Day dinner with my family. 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.
Date published: 2011-01-02
Rated 5 out of 5 by from I made this recipe for a large group and it was gone in seconds! I made this recipe for a large group and it was gone in seconds! I substituted the cherry pie filling for raspberry, used low fat ingredients, and crushed about 30 cookies for the crust instead of 20. My only complaint is that it costs around 15 bucks to make...but oh so yummy!!!
Date published: 2008-07-29
Rated 1 out of 5 by from As lovely as this dessert looked, im suprised it didn't come out great. As lovely as this dessert looked, im suprised it didn't come out great. The filling had too much chocolate and my guests and I could taste the sour cream(I even put less then the recipe called for). Not the hit of the night. I will stick to regular cheesecake.
Date published: 2007-12-26
Rated 5 out of 5 by from Made it for work and everyone loved it! Made it for work and everyone loved it! I bring in lots of cheesecakes but everyone really like this one. There was actually a line forming for people to get a piece. You do have to use more cookies for the crust than the recipe says though.
Date published: 2007-12-22
Rated 3 out of 5 by from Cheesecake was good and easy to make. Cheesecake was good and easy to make. I used only 3 chocolate squares instead of 6 since we are not big on chocoloate and still came out good. I think next time I will use more oreo cookies for the crust and omit the chocolate from the filling.
Date published: 2008-01-08
  • 2016-08-26T10:39CST
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