Prizewinning Chocolate Cheesecake

Prizewinning Chocolate Cheesecake recipe

photo by:

kraft

This is an awesome, easy recipe. Whenever I make it people love it! You can also freeze it. One time I made it, put leftovers in my freezer and my daughter came and stol...read more

posted by

PattyIzzarelli

on 4/15/2012

time

prep:

20 min

total:

4 hr 20 min

servings

total:

10 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1-1/2

cups TEDDY GRAHAMS Chocolate Graham Snacks, finely crushed

3/4

cup PLANTERS Sliced Almonds, finely chopped

1/4

cup butter, melted

tsp. vanilla, divided

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

1/2

cup sugar

jar (13 oz.) chocolate-hazelnut spread

tub (8 oz.) COOL WHIP Whipped Topping, thawed

Make It

MIX graham crumbs, nuts, butter and 1/2 tsp. vanilla until well blended; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

BEAT cream cheese and sugar in large bowl with mixer until well blended. Add hazelnut spread and remaining vanilla; mix well. Whisk stir in COOL WHIP; spoon into crust.

REFRIGERATE 4 hours.

Kraft Kitchens Tips

Size-Wise

Since this sensational cheesecake makes 10 servings, it's the perfect dessert to serve at your next large gathering or family party.

Substitute

Prepare using COOL WHIP Extra Creamy Whipped Topping.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

Rate recipes, or edit your previous ratings and more. Join / Sign In

PattyIzzarelli

posted:4/15/2012

This is an awesome, easy recipe. Whenever I make it people love it! You can also freeze it. One time I made it, put leftovers in my freezer and my daughter came and stole it when I wasn't home!!!

misslivie9

posted:4/21/2011

very easy and very delicious. I opted out of the "make your own crust" and a store bought chocolate crust did just fine. the best no bake cheesecake I've made/had. I would advise to cut it in small pieces though, very heavy.

vtara718

posted:8/19/2010

made it twice it is great. First time with almonds and my family just aren't almond fans so the next without. The crust didn't stick so I need to know what to do to make it stick. I added a lil extra butter... otherwise this is a great dessert.

bk3068

posted:7/5/2010

This cheesecake pie is creamy and smooth...not heavy like some cheesecake recipes are. It is "to-die-for" good!

cassandra1974

posted:6/11/2010

The filling on this was excellent, and the pie looks gorgeous and impressive, yet only takes minutes to make. The only thing I would change is to put the crust ingredients through a food processor, and leave the vanilla out of the crust. It was unnecessary and gave the crust an odd flavor.

a cook

posted:5/25/2010

I made this last night for my Dancing With The Stars group and we all loved it! I did use more butter for the crust. Since I couldn't find the chocolate graham crackers, I used regular and added 1/4C of a hot chocolate mix. I also cut back on the amt of Nutella so it wasn't as sweet but it came out great!! I'm sending this recipe to all the DWTW girls!!! Linda (Denver)

dddesprez

posted:5/23/2010

I feel the recipe needs some tweeking. Maybe if the ingredients for the crust were put through a food processor it would make a firmer crust or adding more butter, because my crust stayed in a more crumbled form. If I made this recipe again I think I would leave out the Cool Whip, I think that lessens the cheesecake flavor. But I have to say that when completed the cheesecake makes a nice presentation!