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Chocolate Bliss Cheesecake
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Chocolate Bliss Cheesecake

5 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
18 OREO Chocolate Sandwich Cookies, finely crushed (about 1-1/2 cups)
2 Tbsp butter or margarine, melted
3 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp vanilla
1 pkg (8 squares) BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
3 eggs
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Let's Make It
1
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix crushed cookies and butter; press firmly onto bottom of pan.
2
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
3
BAKE 55 minutes to 1 hour or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* 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.
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