Philadelphia Cream Cheese Chocolate Cheesecake Recipes

Steps:

• Heat oven to 325 degrees F.
• Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. 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 after each just until blended. Pour over crust.
• Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.

Steps:

• Preheat oven to 350°F if using a silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate and sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store leftover cheesecake in refrigerator.

Steps:

• Heat oven to 325 degrees F.
• Mix graham crumbs, 2 Tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin pan cups.
• Beat cream cheese, remaining 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crusts.
• Bake 25 to 30 min. or until centers are almost set. Cool completely. Refrigerate 2 hours.
• Beat whipping cream with mixer on high speed until stiff peaks form; spread gently onto cheesecakes. Top with blueberries and lemon zest.

Steps:

• Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
• Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
• Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.

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.

Steps:

• Heat oven to 325°F.
• Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
• 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.
• Bake 45 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
• Refrigerate cheesecake 4 hours. Top with strawberries just before serving.

Steps:

• HEAT oven to 325°F
• LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 tablespoons sugar and butter; press onto bottom of pan. Bake 10 minute
• MEANWHILE, beat cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust.
• BAKE 40 minute or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top with pie filling.
• Size-Wise: Sweets can add enjoyment to a balanced diet, but remember to keep an eye on portions.
• How to Bake in Springform Pan: Heat oven to 325ºF if using 9-inch springform pan (or to 300ºF if using a dark nonstick 9-inch springform pan). Prepare batter as directed; pour into pan. Bake 1 hour 10 minute or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
• Substitute: Substitute 20 OREO COOKIES, finely crushed (about 2-1/4 cups) for the HONEY MAID Honey Grahams and 3 tablespoons sugar.
• Nutrition Information Per Serving: 440 calories, 31g total fat, 18g saturated fat, 1.5g trans fat, 165mg cholesterol, 340mg sodium, 34g carbohydrate, less than 1g dietary fiber, 27g sugars, 7g protein, 25%DV vitamin A, 4%DV vitamin C, 8%DV calcium, 4%DV iron.

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs; mix just until blended. Stir in 1/2 cup chocolate chips.
• Pour into crust. Sprinkle with remaining chocolate chips.
• Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

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.

Steps:

• Preheat oven to 375 degrees.
• Mix crust ingredients well. Line the bottom of a 9" or 10" springform pan and press down.
• Mix filling ingredients together and pour on top of the graham cracker crust.
• Bake for 20 minutes. Remove from the oven and allow to cool for 10 to 15 minutes.
• Reset oven to 400 degrees.
• Mix topping ingredients together and gently pour or spoon over cooled cheese mixture. Bake for 10 minutes.
• Refrigerate a minimum of 6 hours or overnight.

Steps:

• Preheat oven to 325 degrees.
• Mix cream cheese, sugar and vanilla with mixer on medium until well blended. Add eggs. Mix until blended.
• Spray 9 inch pie plate w/ cooking spray. Sprinkle bottom w/ crumbs. Pour in cream cheese mixture.
• Bake for 45 minutes. To reduce cracking, place cookie sheet of water in oven with cheesecake while baking.
• Cool thoroughly. Refrigerate 3 hours.

Steps:

• Heat oven to 350 degrees F. Cover bottom of 9 inch springform pan with parchment paper. Combine chopped pecans, margarine and 2 tablespoon sugar; press onto bottom of pan. Microwave caramels and milk in microwaveable bowl on MEDIUM 4 to 5 minutes or until caramels are completely melted and mixture is well blended, stirring every 2 minutes. Spread over crust to within 1 inch of edge; cool.
• Beat cream cheese and remaining sugar with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over caramel layer.
• Bake 45 to 50 minutes or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Sprinkle with pecans halves just before serving.

Steps:

• Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
• Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
• Add butter, mix well.
• Press Oreo and butter mixture firmly onto bottom of pan.
• Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
• Add sour cream; mix well.
• Add eggs, one at a time, beating until blended after each addition.
• Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
• Pour batter over cookie crust and top with remaining chopped cookies.
• Bake 45 minute or until center is almost set.
• Cool for 4 hours in refrigerator or overnight.
• Gently lift cheesecake from pan using the foil handles.
• Cut into 16 pieces and enjoy.
• Store leftover cheesecake in refrigerator.