DOUBLE CHOCOLATE LAYER CHEESECAKE

DOUBLE CHOCOLATE LAYER CHEESECAKE

  • 2 pkg. (8 oz. each) Philadelphia brand cream cheese, softened
  • 1/2 c. sugar
  • 1/2 t. vanilla
  • 2 eggs
  • 3 squares Baker’s Semi-Sweet Chocolate, melted, slightly cooled
  • 1 ready-to-use chocolate flavor crumb crust (6 oz. or 9 in.)

Mix cream cheese, sugar and vanilla with mixer on medium speed until blended. Add eggs; mix until blended. Stir melted chocolate into I cup of the batter.

Pour chocolate batter into crust. Top with plain batter.

Bake at 3500 for 40 minutes or until center is almost set. (Note: I bake on the second shelf from the bottom as the third shelf makes it too brown.) Cool. Refrigerate 3 hours or overnight. Makes 8 servings.

Note: This was the recipe for Philadelphia Cream Cheese’s 50th Anniversary. A few fresh strawberries on the top adds a nice touch.)

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