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Cocoa Cheesecake

Cocoa Cheesecake

4 Hr(s)
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1 serving
Original recipe yields 1 serving
Graham Cracker Crust:
1-1/2 cups graham cracker crumbs
1/3 cup sugar
1/3 cup melted butter or margarine
Filling:
2 package s (8 ounces each) Philadelphia Cream Cheese, softened
3/4 cup plus 2 tablespoons sugar, divided
1/2 cup cocoa
2 teaspoon s vanilla extract, divided
2 eggs
1 cup dairy sour cream
Fresh fruit, sliced
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Let's Make It
1
Graham Cracker Crust:
2
Combine graham cracker crumbs, 1/3 cup sugar and melted butter or margarine. Press mixture onto bottom and halfway up side of 9-inch springform pan. Set aside.
3
Filling:
4
Preheat oven to 375 degrees F. In large mixer bowl beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla until light and fluffy. Add eggs; blend well. Pour batter into prepared crust. Bake 20 minutes. Remove from oven; cool 15 minutes.
5
Increase oven temperature to 425 degrees F. In small bowl combine sour cream, remaining 2 tablespoons sugar and 1 teaspoon vanilla, stirring until smooth; spread evenly over top. Bake 10 minutes. Cool to room temperature; refrigerate several hours or overnight. Garnish with fresh fruit if desired. Cover; refrigerate leftovers.
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