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Chocolate Cheesecake

Chocolate Cheesecake
 
Yield:
4 cheesecakes, 12 servings each

Ingredients

Ingredients Weights Measures
Crust
vanilla creme-filled chocolate sandwich cookies, finely crushed 1.25 lb. 1 qt. + 1-1/3 cups
unsalted butter, melted 4 oz. 1/2 cup
Filling
PHILADELPHIA Cheesecake Batter 12 lb. 4 pouches
semi-sweet chocolate chips, melted, cooled 2 lb. 1-1/4 qt.

Directions

FOR Crust: Mix ingredients. Press 1-1/3 cups firmly onto bottoms of each of 4 (9-inch) springform pans (or 1 pan for trial recipe).

BAKE in 325°F standard oven 10 min.; cool.

FOR each cheesecake: Mix 1 pouch Cheesecake Batter and 8 oz. chocolate until well blended. Pour onto 1 prepared crust.

PLACE each pan on large sheet of foil; wrap foil tightly around side of pan. Place each pan on a cooling rack set inside a full hotel pan. Fill each hotel pan with 1 gal. hot water.

BAKE in 325°F standard oven 1 hour 25 min. to 1 hour 40 min., or until centers are almost set. Run knife or metal spatula around rims of pans to loosen cake; cool before removing rims of pans. Refrigerate 4 hours or overnight.

Kraft Kitchens Tips

TIP
For optimum creaminess and appearance, this cheesecake is baked in a water bath. However, to prepare without the water bath, assemble cakes as directed. Do not wrap pans with foil. Bake in 325°F standard oven 1 hour 18 min. or until centers are almost set. Continue as directed.
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Nutritional Information

Nutrition Information

Calories
 550
Total fat
 40 g
Saturated fat
 23 g
Cholesterol
 175 mg
Sodium
 360 mg
Carbohydrate
 39 g
Dietary fiber
 1 g
Sugars
 33 g
Protein
 8 g
Vitamin A
 25 %DV
Vitamin C
 0 %DV
Calcium
 6 %DV
Iron
 8 %DV