I made my favorite chocolate cheesecake in my new silicone springform pan and it turned is superb! The best part? The springform just slid right away from the cake when I unhinged it! I’m so pleased with easy my silicone bakeware makes baking!
I made a few ingredient adjustments to the Kraft recipe so I’ve included the altered recipe below. You can access the original Kraft® Chocolate Cheescake recipe, too.
- 2 cups crushed Oreo® Cookies, about 24 cookies
- 4 tablespoons melted butter
- 3 packages of cream cheese (8 ounces each)
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 3 eggs
- 8 ounces semi-sweet baking chocolate, chopped
- Prepare a 9-inch metal springform pan by lining bottom and sides with parchment paper. If using silicone, spray vegetable spray on bottom and sides.
- Preheat oven to 325 degrees. Combine crumbs and melted butter in a medium bowl and mix. Press evenly onto the bottom of the springform pan. Bake for 15 minutes.
- In a microwave safe bowl, melt the chopped chocolate in the microwave on power 4 for 45 seconds. Stir. Put in for another 45 seconds. Stir. Microwave until the chocolate is melted. Let cool on the counter.
- Whip the cream cheese until smooth and shiny, for 2 to 3 minutes. Add sugar, vanilla, and eggs and beat just until incorporated.
- Add the cooled chocolate to the cream cheese and whip until completely mixed. Pour on top of the baked crust.
- Bake for 55 to 60 minutes. Center should be set, but may jiggle. Don't over bake or cheesecake will be very dense and heavy.
- Let cool in springform pan. If in a silicone pan, let the cake cool and remove the silicone ring before placing in fridge or freezer. Refrigerate for 4 hours or freeze for 2 hours before slicing and serving.
Adapted from a Kraft® Chocolate Cheesecake recipe.