ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END

Bittersweet Chocolate Cheesecake

Classic cheesecake gets even sweeter with bittersweet chocolate and a garnish of fresh raspberries.

Error occured While adding it to favorites X
CLOSE
 (0) 0 Reviews
+

Share

  • Prep Time 30 min
  • Total Time 9 hr 0 min
  • Servings 12

Ingredients

Crust

40
thin chocolate wafer cookies (from 9-oz package), crushed (about 2 1/2 cups)
1/3
cup granulated sugar
1/4
cup butter, melted

Filling

2
packages (8 oz each) cream cheese, softened
2/3
cup granulated sugar
1
teaspoon vanilla
1
tablespoon Gold Medal™ all-purpose flour
3
eggs
8
oz bittersweet baking chocolate, melted, cooled

Garnish, if desired

Powdered sugar
Fresh raspberries

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 325°F. Wrap outside bottom and side of 9-inch springform pan with foil to prevent leaking. Lightly spray inside bottom and side of pan with cooking spray. In medium bowl, mix crust ingredients with fork until crumbly. Press mixture in bottom and 1 inch up side of pan. Bake 10 minutes or until set. Place on cooling rack; cool completely.
  • 2 In another medium bowl, beat cream cheese, 2/3 cup granulated sugar and vanilla with electric mixer on medium speed until light and fluffy. Beat in flour. Beat in eggs, one at a time, just until blended. Beat in chocolate. Pour over crust.
  • 3 Bake 1 hour to 1 hour 15 minutes or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly when moved. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.
  • 4 Just before serving, run small metal spatula around edge of springform pan; carefully remove foil and side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Sprinkle with powdered sugar; garnish with raspberries. Cover and refrigerate any remaining cheesecake.

EXPERT TIPS

Expert Tips

Use full-fat cream cheese for the best flavor and texture. Reduced-fat varieties will result in a softer, more watery cheesecake.

Get new recipe inspiration every week! Free Newsletters

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
(
Calories from Fat
280),
% Daily Value
Total Fat
31g
31%
(Saturated Fat
17g,
17%
Trans Fat
1g
1%
),
Cholesterol
100mg
100%;
Sodium
340mg
340%;
Total Carbohydrate
42g
42%
(Dietary Fiber
3g
3%
  Sugars
26g
26%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
0%;
Calcium
8%;
Iron
25%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.

RATINGS & REVIEWS

Be the first to review this recipe!

© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
More To Explore
powered by ZergNet
ENDECA_EXCLUDE_START
ENDECA_EXCLUDE_END
close