Our Best Chocolate Cheesecake

Our Best Chocolate Cheesecake

For your friends and family nothing but the best will do. So try our chocolate cheesecake recipe today. Watch now to learn more!

16

servings

30 MINS

PREP

6 HRS 35 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 18 vanilla creme-filled 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

  • 1 cup sugar

  • 1 tsp. vanilla

  • 2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled

  • 3 eggs

  • 1-1/2 cups sliced fresh strawberries

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
16 servings.
* 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.
VIEW HOT TIPS
Tip 1
Size Wise
Looking for a special treat? One serving of this creamy cheesecake is full of chocolatey flavor.
Tip 2
How to Bake in a 13x9-inch Pan
Prepare recipe as directed, substituting a greased foil-lined 13x9-inch pan for the springform pan, and reducing the baking time to 40 to 45 min. or until center of cheesecake is almost set. Use foil handles to remove chilled cheesecake from pan before cutting to serve.
Tip 3
Note
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

Directions

  1. Heat oven to 325°F.
  2. Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  3. Beat cream cheese, sugar and vanilla in large bowl 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.
  4. Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
  5. Refrigerate cheesecake 4 hours. Top with strawberries just before serving.
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