Chocolate Cheesecake – a delicious recipe with Crust, vanilla creme, unsalted butter, Filling, pouches PHILADELPHIA, semi-sweet chocolate chips. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
For Crust: Mix ingredients.
2
Press 1-1/3 cups firmly onto bottoms of each of 4 (9-inch) springform pans (or 1 pan for trial recipe).
3
Bake in 325F standard oven 10 min.
4
; cool.
5
For each cheesecake: Mix 1 pouch Cheesecake Batter and 8 oz.
6
chocolate until well blended.
7
Pour onto 1 prepared crust.
8
Place each pan on large sheet of foil; wrap foil tightly around side of pan.
9
Place each pan on a cooling rack set inside a full hotel pan.
10
Fill each hotel pan with 1 gal.
11
hot water.
12
Bake in 325F standard oven 1 hour 25 min.
13
to 1 hour 40 min., or until centers are almost set.
14
Run knife or metal spatula around rims of pans to loosen cake; cool before removing rims of pans.
15
Refrigerate 4 hours or overnight.
878
kcal
Calories
71
g
Fat
31
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Crust, 1 qt. vanilla creme-filled chocolate sandwich cookies, finely crushed, 1/2 cup unsalted butter, melted, Filling, and more.
Yes, Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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