Philadelphia 3-Step Chocolate Lover's Cheesecake

Philadelphia 3-Step Chocolate Lover’s Cheesecake

2 packages (8 ounces each) Philadelphia cream cheese, softened
½ cup sugar
½ teaspoon vanilla
2 eggs
4 squares Baker’s Semi-Sweet Chocolate, melted, slightly cooled
1 Oreo Pie Crust (6 ounces)

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate.

POUR into crust.

BAKE at 350 degrees F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight.

Makes 8 Servings

Easy Chocolate Lover's Cheesepie

Okay, so I haven't updated in a long freakin' time! BUT, im back! I've been wanting to try some new recipes I've had marked for quite a while. So, today i saw the cream cheese and butter my mom had sitting out and I asked her what she was going to do with it... and she said make a cheesecake..but I know what kind of cheesecake that was, the kind I hate that she makes. haha. So immediately I asked her for an alternative recipe that i had marked!

Ingredients ^

Chips in^

Baked && Cooling^

The finished masterpiece^

Just gorgeous!

I absolutely loved this cheesecake. Its not hard in any kind of way, and I totally recommend trying this at home;)

Easy Chocolate Lover’s Cheesepie

3 packages (8 oz each) cream cheese, softened
¼ cup sugar
3 eggs
1 teaspoon vanilla extract
2 cups (12-ounce package)
HERSHEY’S MINI CHIPS
Semi-Sweet Chocolate, divided
1 extra serving-size packaged
Graham cracker crumb crust
(9 ounces)
2 tablespoons whipping cream

1. Heat oven to 450 degrees F.

2. Beat cream cheese and sugar in large bowl with mixer until well blended. Add eggs and vanilla; beat well. Stir in 1 2/3 cups small chocolate chips; pour into crust.

3. Bake 10 minutes. Without opening oven door, reduce temperature to 250 degrees F; continue baking 30 minutes or just until set. Remove from oven to wire rack. Cool completely. Cover; refrigerate until thoroughly chilled.

4. Place remaining 1/3 cup chips and whipping cream in small microwave-safe bowl. Microwave at HIGH (100%) 20 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Cool slightly; spread over top of cheese pie. Refrigerate 15 minutes or until topping is set. Cover; refrigerate leftover cheese pie.
Makes 10 servings.

Brownie Bottom Cheesecake

The Brownie part of it:

Ingredients for the cheesecake:
COMPLETE!

Brownie Bottom Cheesecake

Crust: 1 package (10 to 16 ounces) brownie mix, any variety (8X8 pan size)

Filling:
3 packages (8 oz each) PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 t. vanilla
½ cup BREAKSTONE’S or KNUDSEN sour cream
3 eggs

Crust

PREPARE and bake brownie mix as directed on package for 8-inch square pan in bottom of well-greased 9-inch spring form pan.

Filling

MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Blend in sour cream. Add eggs, mixing on low speed just until blended. Pour over brownie crust.

BAKE at 325 degrees F for 1 hour and 5 minutes or until center is almost set if using a shiny spring form pan. (Bake at 300 degrees F for 1 hour to 1 hour and 5 minutes or until center is almost set if using a dark nonstick spring form pan.) Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight.

Makes 12 servings
Prep Time: 20 minutes plus refrigerating
Bake Time: 1 hour 5 minutes