Philly Double Chocolate Layer Cheesecake
Yield
servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cream cheese
(8 oz each) philadelphia cream cheese, softened |
|
| ½ | cup |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 |
eggs
|
*
|
|
| 3 | squares |
semi-sweet chocolate
melted, slightly cooled, null, null |
*
|
| 1 | ready-to-use |
chocolate crumb pie crust (9 to 10 inches)
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
cream cheese
(8 oz each) philadelphia cream cheese, softened |
|
| 118 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 2 |
eggs
|
*
|
|
| 3 | squares |
semi-sweet chocolate
melted, slightly cooled, null, null |
*
|
| 1 | ready-to-use |
chocolate crumb pie crust (9 to 10 inches)
|
* |
Directions
Mix cream cheese, sugar and vanilla with mixer on medium speed until blended.
Add eggs; mix until blended. Stir melted chocolate into 1 cup of the batter.
Pour chocolate batter onto crust. Top with plain batter.
Bake at 350℉ (180℃) for 40 minutes or until center is almost set.
Cool.
Refrigerate 3 hours or overnight.
YIELD: 8 servings
