Chocolate Cheesecakes for Two

Chocolate Cheesecakes for Two

Prep Time:
10 min
Total Time:
2 hr 10 min
Makes:
2 servings

What You Need!
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 square BAKER'S Semi-Sweet Chocolate, melted
1/2 cup thawed COOL WHIP Whipped Topping
2 OREO Chocolate Sandwich Cookies

Make It!
BEAT first 3 ingredients in medium bowl with whisk until well blended. Stir in COOL WHP.
PLACE 1 cookie on bottom of each of 2 paper-lined medium muffin cups; top with cream cheese mixture.
REFRIGERATE 2 hours.
Kraft Kitchens Tips
Size-Wise
One of these mini cheesecakes is all you need for big flavor.
Special Extra
Dust surface of chilled cheesecake with unsweetened cocoa powder just before serving. Top with heart-shaped stencil; dust with powdered sugar. Remove stencil.

Fuente: Kraft Foods

Double-Chocolate Cheesecake

PHILADELPHIA Double-Chocolate Cheesecake

Prep Time:
20 min
Total Time:
5 hr 35 min
Makes:
16 servings

What You Need!
24 OREO Cookies, crushed (about 2 cups)
1/4 cup (1/2 stick) butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
2 Tbsp. flour
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs
1/2 cup blueberries

Make It!
HEAT oven to 325ºF.
MIX crumbs and butter; press onto bottom of 13x9-inch foil-lined pan. Bake 10 min.
BEAT cream cheese, sugar, flour and vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil to lift cheesecake from pan. Top with berries.
Kraft Kitchens Tips
Size-Wise
Need a sweet treat to serve a crowd? Try this rich, chocolatey dessert! Since it serves 16 people, it easily fits the bill.
How to Press Crumb Mixture Into Pan To Make Crust
Use bottom of dry measuring cup to press crumb mixture onto bottom of pan.
Special Extra
Add 1/4 cup hazelnut liqueur with the melted chocolate.

Fuente: Kraft Foods

Chocolate-Peanut Butter Bonbons

Chocolate-Peanut Butter Bonbons

Prep Time:
20 min
Total Time:
2 hr 20 min
Makes:
24 servings

What You Need!
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
24 NILLA Wafers
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate
2 Tbsp. creamy peanut butter
1/2 cup PLANTERS COCKTAIL Peanuts, chopped

Make It!
LINE 24 miniature muffin cups with liners. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP.

SPOON into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm.

PEEL liners off bonbons.

MELT dipping chocolate as directed on pkg.; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen.
Kraft Kitchens Tips
Make Ahead
Bonbons can be stored in freezer up to 2 days before dipping in chocolate and nuts just before serving.

Note
If you don't have a miniature muffin pan, place miniature paper muffin cups on baking sheet before using as directed.

Fuente: Kraft Foods

Chocolate Cream Cheesecake

RECETAS DE POSTRES CON CHOCOLATE

OREO® Chocolate Cream Cheesecake

Prep Time:
30 min
Total Time:
5 hr 30 min
Makes:
16 servings

What You Need ?
32 OREO Chocolate Creme Chocolate Sandwich Cookies, divided
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, slightly cooled
4 eggs

Make It
PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Quarter 20 of the cookies; set aside. Finely crush remaining 12 cookies; press firmly onto bottom of greased pan. Bake 10 minutes.
BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the quartered cookies. Pour over crust. Sprinkle with remaining quartered cookies.
BAKE 50 minutes to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips
Size-Wise
Looking for a special treat? One serving of this cheesecake is full of chocolatey flavor.
How to Neatly Cut Cheesecake Slices
When cutting cheesecakes, carefully wipe off the knife blade between cuts using a clean, damp towel. This prevents the creamy filling from building up on the blade, ensuring nice clean cuts that leave the filling intact.
How to Test Cheesecake Doneness
To avoid overbaking a cheesecake, check for doneness at the minimum baking time by gently shaking the pan. If the cheesecake is done, the edge should be slightly puffed and it will be set except for a small area in the center that will be soft and jiggly. Do not insert a knife into the center as this may cause the cheesecake to crack during cooling.

Fuente: Kraft Foods