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Creamy Cocoa Cheesecake
Creamy Cocoa Cheesecake

Creamy Cocoa Cheesecake

5 Hr(s) 5 Min(s)
15 Min(s) Prep
4 Hr(s) 50 Min(s) Cook
What You Need
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10 servings
Original recipe yields 10 servings
1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter or margarine, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1/3 cup unsweetened cocoa powder
1 tsp. vanilla
2 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. sugar
1 tsp. vanilla
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Let's Make It
1
Crust: MIX crumbs, sugar and butter; press onto bottom of 9-inch springform pan. Bake at 325°F for 10 minutes.
2
Filling: INCREASE oven temperature to 375°F
3
Beat cream cheese, sugar, cocoa and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Pour over crust. Bake 30 minutes.
4
Topping: INCREASE oven temperature to 425°F. Mix sour cream, sugar and vanilla. Carefully spread over cheesecake. Bake 10 minutes. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.
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
10 to 12
* 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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