Best Philadelphia Chocolate Cheesecake Recipes

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PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE



PHILADELPHIA Chocolate-Vanilla Swirl Cheesecake image

Enjoy a serving of this rich and indulgent cheesecake on special occasions.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Time 5h35m

Yield 24

Number Of Ingredients 8

20 cookies OREO Cookies, crushed
3 tablespoons non-hydrogenated margarine, melted
4 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 large eggs eggs
6 squares BAKER'S Semi-Sweet Baking Chocolate, melted, cooled

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.

Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 5h5m

Yield 16

Number Of Ingredients 9

24 each OREO Cookies, crushed
¼ cup butter or margarine, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package BAKER'S Semi-Sweet Chocolate, melted
4 large eggs eggs
½ cup blueberries

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.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 37.3 g, Cholesterol 117.4 mg, Fat 28.5 g, Fiber 1.6 g, Protein 6.9 g, SaturatedFat 14.5 g, Sodium 373.8 mg, Sugar 26.7 g

PHILADELPHIA 3-STEP WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE



Philadelphia 3-Step White Chocolate Raspberry Swirl Cheesecake image

I found this recipe on the Kraft website and it is very easy to make with delicious results. Nice if you want a quick and easy cheesecake without too much fuss.

Provided by Roxanne J.R.

Categories     Cheesecake

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 7

2 (8 ounce) packages Philadelphia Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
3 (1 ounce) squares baker's white chocolate, melted
1 (6 ounce) oreo pie crusts
3 tablespoons raspberry preserves

Steps:

  • Preheat oven to 350 degrees F.
  • Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
  • Add eggs; mix just until blended.
  • Stir in white chocolate.
  • Pour into crust.
  • Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves.
  • Cut through batter with knife several times for marble effect.
  • Bake 35 to 40 minutes or until center is almost set.
  • Cool. Refrigerate 3 hours or overnight.
  • Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 442.9, Fat 31, SaturatedFat 16.5, Cholesterol 116.7, Sodium 299.9, Carbohydrate 34.5, Fiber 0.8, Sugar 22.6, Protein 7.7

PHILADELPHIA 3-STEP CHOCOLATE CHIP COOKIE DOUGH CHEESECAKE



PHILADELPHIA 3-STEP Chocolate Chip Cookie Dough Cheesecake image

Make this PHILADELPHIA 3-STEP Chocolate Chip Cookie Dough Cheesecake for the cookie dough lovers! Satisfy your sweet tooth with this yummy recipe today.

Provided by My Food and Family

Categories     Dairy

Time 3h50m

Yield Makes 12 servings.

Number Of Ingredients 6

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently until well blended.
  • Pour into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 540, Fat 32 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 80 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

PHILADELPHIA-CHOCOLATE COOKIE NO-BAKE CHEESECAKE



PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake image

Embrace easy with this six-ingredient PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake. Cookies are littered throughout the PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield 16 servings

Number Of Ingredients 6

36 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spoon over crust.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PHILADELPHIA 3-STEP WHITE CHOCOLATE- RASPBERRY CHEESECAKE



PHILADELPHIA 3-STEP White Chocolate- Raspberry Cheesecake image

Say yes to PHILADELPHIA 3-STEP White Chocolate-Raspberry Cheesecake. This white chocolate-raspberry cheesecake features swirls of raspberry preserves.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 4h20m

Yield Makes 8 servings.

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
3 oz. BAKER'S White Chocolate, melted
1 chocolate cookie crumb crust (6 oz.)
3 Tbsp. raspberry preserves

Steps:

  • Heat oven to 350°F.
  • Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
  • Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
  • Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

PHILADELPHIA® WHITE CHOCOLATE-STRAWBERRY SWIRL CHEESECAKE



PHILADELPHIA® White Chocolate-Strawberry Swirl Cheesecake image

Melted white chocolate adds its distinctive deliciousness to this smooth, creamy cheesecake. Top with strawberry preserves, and you've got a winner.

Provided by My Food and Family

Categories     Dairy

Time 5h5m

Yield Makes 16 servings.

Number Of Ingredients 8

8 oblong vanilla creme-filled sandwich cookies, finely crushed (about 1 cup)
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted and slightly cooled
1 tsp. vanilla
4 eggs
3 Tbsp. strawberry preserves

Steps:

  • Preheat oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
  • Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add sugar, chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
  • Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 420, Fat 32 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE



Philadelphia White Chocolate-Peppermint Cheesecake image

Make and share this Philadelphia White Chocolate-Peppermint Cheesecake recipe from Food.com.

Provided by Chef mariajane

Categories     Cheesecake

Time 40m

Yield 16 serving(s)

Number Of Ingredients 10

1 1/2 cups graham wafer crumbs
1/4 cup butter, melted
4 (250 g) packages philadelphia brick cream cheese, softened
1 cup sugar
1/4 teaspoon peppermint extract
1 cup sour cream
4 squares baker's white chocolate, melted
4 eggs
1 cup Cool Whip Topping, thawed
16 miniature candy canes

Steps:

  • Preheat oven to 325°F Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Mix graham crumbs and butter; press firmly onto bottom of pan.
  • Beat cream cheese, sugar and extract in large bowl with electric mixer on medium speed until well blended. Add sour cream and chocolate; mix well. Add eggs, one at a atime, mixing on low speed after each addition just until blended. Pour over crust.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan, using foil handles. Top each piece with a dollop of the whipped topping and a candy cane just before serving. Store any leftover cheesecake in refrigerator.

Nutrition Facts : Calories 400.4, Fat 32.5, SaturatedFat 19.7, Cholesterol 145.8, Sodium 281.1, Carbohydrate 21.1, Fiber 0.2, Sugar 15.2, Protein 7.5

PHILADELPHIA CHOCOLATE ROYALE CHEESECAKE



Philadelphia Chocolate Royale Cheesecake image

Decadent! Another great recipe from Philadelphia Cream cheese. This is nice topped with fresh raspberries and lightly sprinkled with powdered sugar. Enjoy! (No prep time was given with recipe)

Provided by Anita Harris

Categories     Cheesecake

Time 1h

Yield 12 serving(s)

Number Of Ingredients 8

18 Oreo cookies, finely crushed
2 tablespoons butter, melted
1 (4 ounce) package cream cheese, softened
1 cup sugar
1 teaspoon vanilla
1 (8 ounce) package baker semisweet baking chocolate, melted & slightly cooled
1/4 cup hazelnut-flavored liqueur (optional)
4 eggs

Steps:

  • Crust: Mix together cookie crumbs, sugar and butter; press into the bottom of a 9" springform pan.
  • Bake@ 325 degrees for 10 minutes.
  • Filling: Mix together cream cheese, sugar and vanilla with an electric mixer until well blended.
  • Add chocolate, liqueur and eggs; mix just until blended.
  • Pour over crust.
  • Bake at 325 for 55-60 minutes or until center is almost set if using a silver springform pan (bake at 300 degrees for 60-65 minutes or until center is almost set if using a dark nonstick springform pan).
  • Run knife or metal spatula around the rim of pan to loosen cake; cool before removing the rim of pan.
  • Refrigerate 4 hours or overnight.

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

Show off this double-chocolate cheesecake with berries on top! This PHILADELPHIA Double-Chocolate Cheesecake has chocolate filling and chocolate crust.

Provided by My Food and Family

Categories     Recipes

Time 5h35m

Yield 16 servings

Number Of Ingredients 9

24 vanilla creme-filled chocolate sandwich cookies, finely crushed (about 2 cups)
1/4 cup butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted, cooled
4 eggs
1/2 cup blueberries

Steps:

  • Heat oven to 325ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. 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 speed after each just until blended. Pour over crust.
  • Bake 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.

Nutrition Facts : Calories 460, Fat 32 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 115 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE



PHILADELPHIA White Chocolate-Peppermint Cheesecake image

The candy canes are cute, but they're really just for show. The serious peppermint flavor in this white chocolate cheesecake comes from the extract.

Provided by My Food and Family

Categories     Dairy

Time 5h35m

Yield 16 servings

Number Of Ingredients 11

1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

Steps:

  • Heat oven to 325°F.
  • Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.
  • Use foil handles to remove cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 18 g, TransFat 1 g, Cholesterol 140 mg, Sodium 320 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 28 g, Protein 6 g

PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE



PHILADELPHIA WHITE CHOCOLATE-PEPPERMINT CHEESECAKE image

Categories     Cake     Cheese     Bake

Yield 16

Number Of Ingredients 10

1-1/2 cups HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
1/4 cup (1/2 stick) butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 squares BAKER'S White Chocolate, melted
4 eggs
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes

Steps:

  • HEAT oven to 325°F. LINE 13x9-inch pan with foil, with ends extending over sides of pan. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. BEAT cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane just before serving.

PHILADELPHIA CHOCOLATE VANILLA SWIRL CHEESECAKE



Philadelphia Chocolate Vanilla Swirl Cheesecake image

from Kraft NOTE: After this is baked, it needs to cool on the counter and then put into the refrigerator for 4 hours before serving.

Provided by LainieBug

Categories     Cheesecake

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 8

20 Oreo cookies, crushed (about 2 cups)
3 tablespoons butter, melted
32 ounces cream cheese, softened (four 8-oz. packages)
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 eggs
6 semi-sweet chocolate baking squares, melted and cooled (Baker's brand)

Steps:

  • Preheat oven to 325°F.
  • Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
  • Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
  • Beat 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 on low speed after each addition just until blended.
  • Remove one cup of the batter and set aside.
  • Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
  • Bake 40 minutes or until center is almost set. Cool.
  • Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
  • Store any leftover cheesecake in the refrigerator.

Nutrition Facts : Calories 424.4, Fat 31.8, SaturatedFat 18.4, Cholesterol 127.3, Sodium 269.9, Carbohydrate 30.4, Fiber 1, Sugar 23.6, Protein 7.4

EASY PHILADELPHIA CHOCOLATE ROYALE CHEESECAKE



Easy PHILADELPHIA Chocolate Royale Cheesecake image

Love impressive desserts that are actually a breeze to make? Meet the Easy PHILADELPHIA Chocolate Royale Cheesecake. Prep time: 20 minutes.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 8 servings

Number Of Ingredients 6

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat first 3 ingredients with mixer until well blended. Add chocolate; mix well. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 430, Fat 30 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

PHILADELPHIA DOUBLE-CHOCOLATE CHEESECAKE



PHILADELPHIA Double-Chocolate Cheesecake image

"Crushed chocolate sandwich cookies form the base of this creamy, chocolatey cheesecake topped with blueberries. " by Philadelphia Cream Cheese.

Provided by Penny Hall

Categories     Cakes

Time 1h5m

Number Of Ingredients 9

24 oreo cookies, crushed
1/4 cup butter or margarine, melted
4 (8 ounce) packages philadelphia cream cheese, softened
1 cup sugar
2 tablespoons flour
1 teaspoon vanilla
1 (8 ounce) package baker's semi-sweet chocolate, melted
4 eggs
1/2 cup blueberries

Steps:

  • 1. Directions 1. Heat oven to 325 degrees F. 2. Mix crumbs and butter; press onto bottom of 13x9-pan lined with foil. Bake 10 min. 3. Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. 4. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. 5. Bake 45 minutes or until center is almost set. Cool. 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 rich, 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 a dry measuring cup to evenly press cookie crumb mixture onto bottom of pan. Special Extra: Add 1/4 cup hazelnut liqueur with the melted chocolate. Variations are strawberries, cherries, raspberries instead of blueberries.

PHILADELPHIA INDULGENCE CHOCOLATE MOUSSE CHEESECAKE



PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake image

Rich and creamy white chocolate cheesecake with a whipped chocolate layer is topped with white chocolate curls and fresh raspberries.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h15m

Yield 16

Number Of Ingredients 11

24 LORNA DOONE Shortbread Cookies, finely crushed
1 tablespoon sugar
¼ cup butter, melted
5 ounces BAKER'S White Chocolate, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
2 teaspoons vanilla
3 eggs
1 (8 ounce) tub PHILADELPHIA INDULGENCE Milk Chocolate
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries

Steps:

  • Heat oven to 325 degrees F.
  • Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Melt 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
  • Spoon PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 34.1 g, Cholesterol 101.2 mg, Fat 26.7 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 294.6 mg, Sugar 19.5 g

PHILADELPHIA INDULGENCE CHOCOLATE MOUSSE CHEESECAKE



PHILADELPHIA INDULGENCE CHOCOLATE MOUSSE CHEESECAKE image

Categories     Cake     Cheese     Dessert     Bake

Yield 8

Number Of Ingredients 10

24 LORNA DOONE Shortbread Cookies, finely crushed (about 1-3/4 cups)
3/4 cup plus 1 Tbsp. sugar, divided
1/4 cup butter, melted
5 oz. BAKER'S White Chocolate, divided
3 pkg.(8 oz. each) PHILADELPHIA Cream Cheese, softened
2 tsp. vanilla
3 eggs
1 tub(8 oz.) PHILADELPHIA INDULGENCE Milk Chocolate
2 cups COOL WHIP Whipped Topping, thawed
1 cupfresh raspberries

Steps:

  • Heat oven to 325ºF. Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min. Melt 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls. Spoon PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.

PHILADELPHIA® 3-STEP® WHITE CHOCOLATE CHEESECAKE



PHILADELPHIA® 3-STEP® White Chocolate Cheesecake image

Candy-coated almonds give this easy-to-make white chocolate-cheesecake a distinctly festive appeal.

Provided by My Food and Family

Categories     Recipes

Time 3h45m

Yield Makes 8 servings.

Number Of Ingredients 7

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped, divided
1 chocolate cookie crumb crust (6 oz.)
15 candy-coated almonds

Steps:

  • Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in half of the white chocolate.
  • Pour into crust. Sprinkle with remaining white chocolate.
  • Bake 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with almonds just before serving. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g

EASY PHILADELPHIA CHOCOLATE-PEANUT BUTTER CHEESECAKE



Easy PHILADELPHIA Chocolate-Peanut Butter Cheesecake image

Bring the unbeatable duo, chocolate and peanut butter, together again in our supremely creamy Easy PHILADELPHIA Chocolate-Peanut Butter Cheesecake recipe.

Provided by My Food and Family

Categories     Dairy

Time 5h

Yield 8 servings

Number Of Ingredients 8

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted and cooled
1/3 cup creamy peanut butter
3 Tbsp. milk
2 eggs
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Heat oven to 350°F.
  • Beat first 3 ingredients with mixer until well blended. Add chocolate, peanut butter and milk; mix well. Add eggs; mix just until blended.
  • Pour into crust.
  • Bake 40 min. or until center is almost set. Cool completely. Refrigerate 3 hours.

Nutrition Facts : Calories 490, Fat 35 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 120 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g

PHILADELPHIA CHOCOLATE CHEESECAKE



Philadelphia Chocolate cheesecake image

This recipe is cheap, easy and quick, not to mention very tasty. You can use low fat biscuits or any other biscuit if you so wish.

Provided by Ezcooking Online

Categories     Chocolate

Time 30m

Number Of Ingredients 4

2 pkg chocolate philadelphia cream cheese
1/2 pkg digestive biscuits
2 Tbsp melted butter (possibly more depending on thickness and size of digestives)
1/2 pkg extra thick cream (or whipped cream)

Steps:

  • 1. Crush biscuit to crumbs (either in food processor or with rolling pin in plastic bag)
  • 2. Mix crushed biscuit with melted butter, and press firmly into a 7 inch round lightly greased tin. Set to chill in fridge for 1 to 2 hours
  • 3. Just before chill time is up, beat chocolate cheese until softened. Then carefully mix in the thick cream until thoroughly mixed together.
  • 4. Now simply spread the chocolate mix over the biscuit base and leave in fridge until needed.

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