Dark Chocolate Ganache Cheesecake

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prep time
35 mins
total time
360 mins
servings
16 servings, 1 piece (89 g) each

what you need

1-1/4 cups
 graham crumbs
1/4 cup
 butter, melted
3 pkg.
(250 g each) Philadelphia Brick Cream Cheese, softened
1 cup
 sugar
1 tsp.
 vanilla
 eggs
2-1/2 cups
 Cool Whip Whipped Topping (Do not thaw.)
3 oz.
(1/2 of 170-g pkg.) Baker's Premium 70% Cacao Dark Chocolate
1 cup
fresh raspberries

make it

  1. Heat  oven to 350°F.
  2. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  3. Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  4. Bake 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
  5. Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 10 min.; slowly pour over cheesecake. Garnish with raspberries.

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