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Chocolate Bliss Cheesecake

SUBMITTED BY: BAKER'S Chocolate

"Garnish this indulgent chocolate cheesecake with fresh raspberries."
READY IN  5 Hrs 30 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 18 OREO Chocolate Sandwich Cookies, finely crushed
  • 2 tablespoons butter or margarine, melted
  • 3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 8 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled slightly
  • 3 eggs

DIRECTIONS

  1. Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan.
  2. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust.
  3. Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Jazz It Up

Dust entire surface of cooled cheesecake with cocoa powder using a wire mesh strainer. For a festive Valentine's Day garnish, create a heart-shaped design by topping dusted cheesecake with a heart-shaped stencil and sprinkling with powdered sugar.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 16, 2007 by Sara B.
This is so good! The right texture, great flavor...yum!

3 users found this review helpful
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 13, 2008 by bustificate
Just OK. The cake had little texture and an almost childishly simple flavour. Fine to make once, but I certainly won't make it again

0 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 18, 2008 by Veronica
Easy and fabulous! I recommend that you make this the day before serving. The flavors were incredible and yummy the next day for the last two pieces left.

0 users found this review helpful


 
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