PHILADELPHIA Double-Chocolate Cheesecake - Kraft Recipes Top
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PHILADELPHIA Double-Chocolate Cheesecake

Prep Time
Total Time

16 servings

Show off this double-chocolate cheesecake with berries on top! This PHILADELPHIA Double-Chocolate Cheesecake has chocolate filling and chocolate crust.

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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 Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, sugar, flour and vanilla 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 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Size Wise

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

How to Press Crumb Mixture Into Pan To Make Crust

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

Special Extra

Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.

Special Extra

Substitute mixed berries for the blueberries. Then, garnish each serving with a light sprinkling of powdered sugar.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 460
Total fat 32g
Saturated fat 18g
Cholesterol 115mg
Sodium 330mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 28g
Protein 7g
% Daily Value
Vitamin A 30 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 15 %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 3 out of 5 by from My son requested a chocolate cheesecake for his 16th birthday and after seeing the reviews and the 5... My son requested a chocolate cheesecake for his 16th birthday and after seeing the reviews and the 5 stars I thought I would try it. It tastes good but it's sooo sweet. After the 1 piece I'm probably not going to eat anymore... My husband & mother said the same thing... even my little one couldn't eat it and he LOVES chocolate... My son shared it with some of his friends and they couldn't eat the piece they were given.... It's just tooo, much chocolate... Like I said it's good but it's overwhelming chocolate... I am a chocolate lover myself but even I had to say this was way too much....
Date published: 2009-05-01
Rated 5 out of 5 by from Delicious and easy to make! Delicious and easy to make!! I made this for thanksgiving as an alternative to pumpkin-flavored dessert. Everyone loved it! To lower the calories, I substituted Splenda for Sugar and used 1/3 less fat Cream Cheese. I also cut the recipe in half and bought an already made Oreo Crust (13x9). 1/2 the recipe fits perfect into a store-bought crust! That way I only had to make the filling! ALSO-- i only put it in the over for 20-30 minutes as opposed to the recommended 45. Served it with whip cream and strawberries!! yummm
Date published: 2009-12-06
Rated 5 out of 5 by from I've never made cheesecake before, which is hard to believe when you realize how much I loooove... I've never made cheesecake before, which is hard to believe when you realize how much I loooove cheesecake! The recipe is very simple, so it's easy to follow. The only changes I made were to add one cup of peanut butter to the batter, and to mix peanut butter Oreos in with mostly regular Oreos for the crust. It's very rich, a small piece goes a long way, so make sure you have plenty of people to share with. I'll make this again for sure!
Date published: 2011-08-26
Rated 5 out of 5 by from I made a huge uh oh and forgot to add any eggs! I made a huge uh oh and forgot to add any eggs! By the time I remembered, it was too late. But it came out awesome anyway, denser, almost (but not) chewy and it was sort of like a cheesecake bar cookie. I'd make it again and leave the eggs out on purpose!
Date published: 2011-11-29
Rated 5 out of 5 by from I have never made a cheesecake before this because it seemed too hard. I have never made a cheesecake before this because it seemed too hard. This recipe went together really easy and looked pretty when it finished baking. I took it to our OWLS (Older Wiser Lutheran Seniors) group and they loved it. One thing I would stress--it is very rich and should be cut into small squares. It's perfect for a holiday dessert or when you want to impress.
Date published: 2008-01-23
Rated 4 out of 5 by from warning very rich! warning very rich! If you want to add some more fun to it use a caramel or fruit covering. the caramel made it alittle too rich so it felt like i ate a brick and everyone else that had some agreed about that. enjoy. and by the way if you are having problems with it cracking as you let it cool turn the oven off and leave your over cracked as it cools inside the oven.
Date published: 2003-09-19
Rated 5 out of 5 by from I made this twice and the second was better. I made this twice and the second was better. The first time, I put the Oreos in a ziploc and crushed them as much as I could. But 24 only covered half the pan, so I used 48. The crust was too thick in proportion to the cheesecake. The second time, I buzzed them in the blender. For variety in texture, I did 8 cookies really fine (powder), 8 as small chunks (pea size), and 8 in between. Using the bottom of a cup as suggested, it *just* covered the bottom of the pan. I'd recommend 28 doing it this way. Also, the first time I didn't let my cream cheese sit out for very long, so it didn't mix well and I ended up with specs of white in the chocolate cheesecake. The second time I made sure to let the cream cheese get really soft, and it was easier to mix and the cheesecake turned out much smoother. I offered sliced strawberries and whipped cream as optional toppings. It was fantastic and super popular at the birthday party I went to! It disappeared before the birthday cake did. Sometimes I th
Date published: 2009-05-05
Rated 5 out of 5 by from i've now made this twice - it's fabulous. i've now made this twice - it's fabulous. one thing i might do differently next time is bake the crust for only about 5 minutes. it's just a little crunchy for my taste. another thing i did was bake it in a water bath and take the cake out a few minutes shy of the recommended 45 min. perfect!!
Date published: 2009-06-15
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