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PHILADELPHIA Chocolate Mousse Cheesecake

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PHILADELPHIA Chocolate Mousse Cheesecake is rated 4.882352941176471 out of 5 by 34.
Prep Time
20
min.
Total Time
6
hr.
15
min.
Servings

16 servings

This chocolate mousse cheesecake doubles down on the chocolatey goodness: it's a white chocolate cheesecake with a milk chocolate mousse topping.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Melt 4 oz. white chocolate as directed on package. Beat cream cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 50 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. Meanwhile, shave remaining white chocolate into curls.
  • Spoon cream cheese spread into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.

Size Wise

Need a sweet treat to serve a crowd? Try this rich, creamy dessert. Since it serves 16 people, it easily fits the bill.

Substitute

Try preparing with PHILADELPHIA Dark Chocolate Cream Cheese Spread.

How to Press Crumb Mixture onto Bottom of Pan To Make Crust

Use bottom of dry measuring cup to easily press crumb mixture onto bottom of pan.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 400
Total fat 28g
Saturated fat 16g
Cholesterol 105mg
Sodium 290mg
Carbohydrate 33g
Dietary fiber 1g
Sugars 25g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 8 %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 I have never made a cheesecake before this one, they seemed intimidating to me, but I sprung for a... I have never made a cheesecake before this one, they seemed intimidating to me, but I sprung for a spring form pan (LOL) and decided to give it a go. This was so much easier than I feared it would be, and the taste was amazing! I actually used the dark chocolate flavored Philadelphia Indulgence - it so happened my local grocery was out of milk chocolate. Mixing it with the cool whip gives it a malty flavor. This was a big hit at a dinner party, one guest even begged to take another slice home with him.
Date published: 2012-11-19
Rated 4 out of 5 by from OK...so I got the ingredients and never had time to make it for Thanksgiving so I made it tonight. OK...so I got the ingredients and never had time to make it for Thanksgiving so I made it tonight. Easy and pretty straightforward. I DID have a little mishap in that I added all 5 oz of white chocolate to it instead of 4 and since I've never made it before have no idea if it affected the taste or not, but the cake itself turned out FABULOUS. And I used another shortbread cookie. Lorna Doone's were out of my budget for a crust so I used another kind.
Date published: 2012-12-03
Rated 5 out of 5 by from I love this recipe! I love this recipe!!! I have made this twice now and both times, it was inhaled at work. I switched it around the second tim I made this recipe. I use chocolate chips to make a chocolate cheese cake and then I used the white chocolate Indulgence tub for the topping. It was even better then the first one, but then again, I love chocolate.
Date published: 2013-03-12
Rated 5 out of 5 by from this was an amazing cheesecake. this was an amazing cheesecake. the first time i made it didn't even last a whole day. everyone loved it. if you can't find the philadelphia indulgence at your store you can use 1 8oz. pkg. regular cream cheese softened mixed with 1/2 to 3/4 cup melted milk choc. chips. not as good as the philadelphia indulgence but its still delicious
Date published: 2012-12-18
Rated 4 out of 5 by from I made this for Thanksgiving. I made this for Thanksgiving. I've made many, many cheesecakes over 25+ years.This was very good and I will make it again. I will use half again as much of the crust ingredients as I found the crust a bit thin. Another reviewer said the crust stuck to the pan so increasing the crust's thickness may help with the sticking. My mousse layer was much paler than the picture so next time I will either try the dark chocolate Indulgence OR use slightly less Cool Whip to ensure the nice dark color. I also found that the baking time (ate least for my oven) was on the short side of the time range; not the long side. My oven tends to run a bit hot but nonetheless, watch that you don't over bake this cake. One more thing... I might also consider adding a 5th square of white chocolate so there is no confusing the bottom layer as a plain cheesecake. More chocolate = more richness and flavor, and I don't think it would be tooooo much of a good thing-just right. The box of white chocolate contains 6 sq
Date published: 2012-11-26
Rated 5 out of 5 by from I made this dessert for a Superbowl Party and everybody LOVED it! I made this dessert for a Superbowl Party and everybody LOVED it!!!! It was very easy to make! It was a sweet addition to our party! I will definitely be making this again! My sister-in-law thought it was FABULOUS!!!! She asked me for the recipe and can't wait to make it herself!!!
Date published: 2013-02-04
Rated 5 out of 5 by from This was my first cheesecake I've ever made! This was my first cheesecake I've ever made! I always thought they were so hard to make. This was the best cheesecake I've ever had! We loved it! Definitley goig to make it A LOT! (May not even go to the Cheesecake Factory anymore!!!)
Date published: 2013-03-23
Rated 5 out of 5 by from I made this cheesecake for Thanksgiving and it was a big hit! I made this cheesecake for Thanksgiving and it was a big hit! Absolutely delicious! I am planning on making one for Christmas but will omit the raspberries and add crushed candy canes on the top......think that will be festive and yummy!
Date published: 2012-11-29
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