Chocolate Bliss Cheesecake
This Chocolate Bliss Cheesecake is a decadent, rich, and creamy chocolate cheesecake. It's sooo good and almost failproof - I've made it so many times, I'd call it my "fall-back" cheesecake.
Servings: 12 servings
Equipment
Ingredients
- 18 OREO cookies finely crushed (1-1/2 cups)
- 2 tablespoons unsalted butter melted
- 3 packages cream cheese, softened 8 oz. each
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 1 package BAKER'S semi-sweet chocolate, melted and slightly cooled 8 squares
- 3 large eggs
Instructions
- Preheat oven to 325° F.
- In a medium-sized bowl, combine the cookie crumbs and butter. Press onto the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese, sugar and vanilla with an electric mixer until well blended. Add the melted chocolate and mix well. Add eggs, one at a time, mixing on low speed just until blended.
- Pour mixture over the crust. Bake 55-60 minutes or until the center is almost set. Remove from oven and carefully run a knife around the rim of the pan to loosen the cake. Cool 2 hours on the counter, then refrigerate at least 4 hours before serving. Store leftovers in the refrigerator.
Notes
- Can I freeze slices of cheesecake? Be sure the cheesecake is cooled completely first! You can freeze individual slices by wrapping them in foil or plastic and placing them in heavy freezer-type plastic bags. Individually wrapped slices will last for three weeks.
- You can also freeze an entire cheesecake and it will last four to six weeks. Wrap it well in plastic wrap, then in aluminum foil.
Nutrition
Calories: 472kcal | Carbohydrates: 38g | Protein: 7g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 110mg | Sodium: 265mg | Potassium: 241mg | Fiber: 2g | Sugar: 29g | Vitamin A: 897IU | Calcium: 78mg | Iron: 4mg
