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PHILADELPHIA New York Chocolate Cheesecake

PHILADELPHIA New York Chocolate Cheesecake is rated 4.25 out of 5 by 12.
Prep Time
15
min.
Total Time
5
hr.
25
min.
Servings

16 servings, one slice each

Melted chocolate in the batter and a chocolate wafer crust turn a classic New York cheesecake into a decadent dessert for chocolate lovers.

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What You Need

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Make It

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  • Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Size-Wise

You'll know it's an extra-special occasion when you get to enjoy a serving of this indulgent cheesecake.

Servings

  • 16 servings, one slice each

Nutritional Information

Serving Size 16 servings, one slice each
AMOUNT PER SERVING
Calories 470
Total fat 35g
Saturated fat 22g
Cholesterol 130mg
Sodium 360mg
Carbohydrate 32g
Dietary fiber 2g
Sugars 25g
Protein 8g
% Daily Value
Vitamin A 20 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 6 %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 This is a terrific recipe along with the plain version of it. This is a terrific recipe along with the plain version of it. If you mix about a 1/2 cup of sour cream with some melted chocolate chips, then you have a delicious topping that you spread on top once the cake has completely cooled. Then chill it for a couple of hours. Do this with plain sour cream and powdered sugar for the plain version. If you bake it with a water bath, you shouldn't have any cracks, but if you do, then the topping hides them quite nicely. Also, after the baking cycle is done, I let it cool in the oven (off) with the door cracked for an hour. Then I let it cool for an additional 45-60 minutes on the counter before putting it in the fridge. I have made this recipe countless times and these tricks always work for me and I have sinful, beautiful cakes every time. Hope this helps!
Date published: 2007-04-20
Rated 4 out of 5 by from Dear A Cook, If this ever happens again, spread 16 oz. Dear A Cook, If this ever happens again, spread 16 oz. of sour cream over the top of the warm cake & bake for 5 minutes. They'll never know it's cracked! You can prevent the problem by baking the cake in a warm water bath. Put the cheesecake in a jelly roll or roasting pan on the oven rack. Pour warm water around the cake pan & bake, checking occationally to make sure the water doesn't all evaporate.
Date published: 2004-12-30
Rated 4 out of 5 by from Following the directions, I used the 9 inch pan, however I should have trusted my instincts as the... Following the directions, I used the 9 inch pan, however I should have trusted my instincts as the recipe was too large for the pan size. The next time I will make some mini cheesecakes with the excess. In the meantime I will be cleaning out the bottom of the oven and airing out the smoky smell in the house. The cake is delicious though and very easy to prepare.
Date published: 2005-10-11
Rated 1 out of 5 by from I followed this recipe to the letter....I wanted a beautiful homemade cheesecake for... I followed this recipe to the letter....I wanted a beautiful homemade cheesecake for Christmas....it is horribly cracked through out the center and I don't think there is anyway I can save it.....besides, this one was expensive to make.....
Date published: 2004-12-24
Rated 5 out of 5 by from Very helpful where spring form pan was concerned. Very helpful where spring form pan was concerned. Placing oven at 300* for 1:30 turned out perfect because my pan is dark metal not the bright metal. Thanks for the good advise.
Date published: 2005-07-18
Rated 2 out of 5 by from My husband did not like the taste. My husband did not like the taste. I served it at a party and everyone else seemed to like it, but it's my hubby who counts. Guess I will keep trying other recipes.
Date published: 2006-07-18
Rated 5 out of 5 by from This is one of my best bakes. This is one of my best bakes. I did do alittle changing of the recipe, I did half of the vanilla, and added about a 1/4 cup of chocolate liquor.
Date published: 2006-03-25
Rated 5 out of 5 by from FANTASTIC! FANTASTIC! Sweet but not TOO sweet. Rich, but not TOO rich. Chocolatey but not TOO chocolatey. PERFECTION!
Date published: 2006-04-16
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