PHILADELPHIA Double-Chocolate Cheesecake Recipe

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Most Helpful Positive Review

Nov 17, 2009

OMGOSH! Absolutely YUMMY Goodness! To help lighten the caloric load, I used the less fat Philly Cream Cheese, and seeing as I was L-A-Z-Y and not wanting to crush oreas (why waste a perfectly good cookie?) I bought already crushed oreo crumbs. I cut the recipe in half as I didn't need a 13x9 cheesecake to eat! :) For those wanting to know the equivalent of already crushed crumbs, I used 1 3/4 Cups for an 8x8 glass pan and used 1/4 cup melted butter. I also used parchment paper versus foil (my preference). Tip-pour the melted butter in first and let it cover the entire bottom, then put the crumbs in and press down all over to make an even surface. This is about one of the easiest cheesecake recipes around! and soooooo chocolately GOOD! ;) Thanks Philly!

—Gitano

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Most Helpful Critical Review

Dec 26, 2011

I rarely dislike recipes on here but this was way too rich. Almost like fudge. I followed the recipe exactly. No one really cared about it at all.

—IA Barb

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49 Ratings

Apr 21, 2009

WOW!! This is amazing! I made it exactly as the recipe goes & didn't change a thing. I will absolutely make this again!

—Dylan's Mom

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Apr 13, 2009

This is YUMMY! However, I messed up and didn't melt the chocolate chips and just added them so it was more a chocolate chip cheesecake, but oddly enough, it was GREAT! I then melted an 8 oz. bag of milk chocolate chips and spread it all over the top. Once it was refrigerated, it hardened and was a great top crust. One other variation was that I used the entire bag of Oreos and not just 24. For both the semi-sweet and milk chocolate chips I used Ghiradelli brand.

—druidfaerie

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Apr 28, 2009

This is sooooo good! Low fat cream cheese and a pre-made Oreo crust!

—branchan

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Apr 15, 2009

I really enjoyed this recipe. I made is for Easter dinner and everyone raved about it! While I followed the recipe almost completely, I did use reduced fat cream cheese (all that the store had, but a healthy change, too!) and I heated raspberry preserves in a saucepan and spread over the top just before serving. Yummy!

—Lindsey

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Feb 08, 2010

Amazing chocolate cheesecake. Only change was I used a package of crushed chocolate graham crackers in place of oreo cookies.

—macybay

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Jan 14, 2010

I love this and it is so easy! I always get great responses when I make this! I put it in pre-made two chocolate pie crusts and voila!

—singlehomecookin'

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Nutrition

Calories
412 kcal
21%

Carbohydrates
37.3 g
12%

Cholesterol
124 mg
41%

Fat
28.5 g
44%

Fiber
1.6 g
7%

Protein
6.9 g
14%

Sodium
374 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

PHILADELPHIA Double-Chocolate Cheesecake

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 412
Calories from Fat: 256

% Daily Value *
Total Fat 28.5g 44 %
Saturated Fat 14.5g 73 %
Cholesterol 124mg 41 %
Sodium 374mg 15 %
** Potassium 23mg < 1 %
Total Carbohydrates 37.3g 12 %
Dietary Fiber 1.6g 7 %
Protein 6.9g 14 %
** Sugars 26.7g
** Vitamin A 3 %
** Vitamin C < 1 %
** Calcium 1 %
** Iron 10 %
** Thiamin 2 %
** Niacin 4 %
** Vitamin B6 1 %
** Magnesium < 1 %
** Folate 4 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.