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Chocolate Bliss Cheesecake

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“This is going to be part of my Valentine's day collection. I found this on the Kraft website, and it has the cutest and most simple little heart right in the middle. 8 oz of chocolate=8 squares.”
READY IN:
50hrs 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 18 chocolate sandwich style cookies, finely crushed (about 1-1/2 cups)
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 34 cup sugar
  • 1 teaspoon vanilla
  • 8 ounces semisweet baking chocolate, melted, cooled slightly
  • 3 eggs

Directions

  1. PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°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 minute 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.
  4. 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.

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