Philly Double Chocolate Cheesecake Recipes

PHILADELPHIA® DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325 degrees F.
• Mix crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 minutes.
• Beat cream cheese, sugar, flour, and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan before cutting to serve.Variation: For an extraspecial touch, garnish with sifted powdered sugar and mixed berries just before serving.Variation: For a flavor twist, add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.

PHILADELPHIA 3-STEP DOUBLE-CHOCOLATE LAYER CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
• Remove 1 cup batter; mix with melted chocolate. Pour into crust; top with remaining plain batter.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours. Top with COOL WHIP and berries just before serving.

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• HEAT oven to 325ºF.
• MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 minute.
• BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• BAKE 45 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
• Size-Wise: Need a sweet treat to serve a crowd? Try this tasty, chocolatey dessert! Since it serves 16 people, it easily fits the bill.
• How to Press Crumb Mixture Into Pan To Make Crust: Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
• Special Extra: Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.
• Special Extra: Garnish with sifted powdered sugar and mixed berries just before serving.
• Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1g trans fat, 135mg cholesterol, 340mg sodium, 36g carbohydrate, 2g dietary fiber, 27g sugars, 7g protein, 15%DV vitamin A, 0%DV vitamin C, 6%DV calcium, 10%DV iron.

PHILLY DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Mix cookie crumbs and butter. Press onto bottom of 9-inch springform pan. Bake 10 minutes.
• Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate. Mix well. Add eggs, 1 at a time; mixing on low speed after each until just blened. Pour over crust. [Note: only mix until combined and no longer}.
• Bake 55 to 60 minutes or until center is almost set.
• Immediately run knife around rim of pan to loosen cake. Cool before removing rim.
• Refrigerate 4 hours. Top with berries and sprinkle with powdered sugar just before serving.

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE

Steps:

• Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
• Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.