3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup sugar
4 oz. (1/2 of 225-g pkg.) Baker's Semi-Sweet Chocolate, melted, cooled
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How do I make it ?
Heat oven to 350ºF.
Combine cookie crumbs and butter; press onto bottom of 9-inch springform pan. Sprinkle with 1/2 cup nuts.
Beat cream cheese and sugar 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 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Top with remaining nuts before serving.
Kraft Kitchen Tips!
For more almond flavour, add 1/4 tsp. almond extract to cheesecake batter before pouring over crust and baking as directed.
Since this indulgent cheesecake makes 16 servings, it's the perfect dessert to serve at your next party.
Calories From Fat
% Daily Value
Fat 28 g
Saturated fat 14 g
Cholesterol 100 mg
Sodium 260 mg
Carbohydrate 24 g
Fibre 2 g
Sugars 21 g
Protein 8 g
16 servings, 1 piece (80 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.