Serves: 16
Total Calories: 421
1. Heat oven to 325°F. In medium bowl, combine crust ingredients reserve 1 tablespoon crumbs for garnish. Press remaining crumbs in bottom and 2 inches up sides of ungreased 10-inch springform pan. Refrigerate.
2. In large bowl, combine cream cheese and sugar beat until smooth. Add eggs 1 at a time, beating well after each addition. Add melted chocolate beat well. Add all remaining filling ingredients beat until smooth. Pour into crust-lined pan.
3. Bake at 325°F. for 55 to 65 minutes or until edges are set center of cheesecake will be soft. (To minimize cracking, place shallow pan half full of hot water on lower oven rack during baking.) Cool in pan 5 minutes.
4. Carefully remove sides of pan. Cool 2 hours or until completely cooled. Garnish with reserved crumbs. Refrigerate at least 4 hours or overnight. Store in refrigerator.
Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 440 * Calories from Fat: 280 * % Daily Value: Total Fat: 31 g 48% * Saturated Fat: 15 g 75% * Cholesterol: 90 mg 30% * Sodium: 260 mg 11% * Total Carbohydrate: 34 g 11% * Dietary Fiber: 2 g 8% * Sugars: 28 g * Protein: 6 g * Vitamin A: 20% * Vitamin C: 0% * Calcium: 6% * Iron: 10% * Dietary Exchanges: 2 Starch, 6 Fat or 2 Carbohydrate, 6 Fat
See Cook's Note: Avoiding a Cracked Cheesecake Surface
This Chocolate Cheesecake recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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