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PHILADELPHIA Double-Chocolate Cheesecake

Prep Time
Total Time

16 servings

Show off this double-chocolate cheesecake with berries on top! This PHILADELPHIA Double-Chocolate Cheesecake has chocolate filling and chocolate crust.

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What You Need

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Make It

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  • Heat oven to 325ºF.
  • Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan. Bake 10 min.
  • Beat cream cheese, sugar, flour and vanilla with mixer until 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 handles to lift cheesecake from pan before cutting into pieces. Serve topped with berries.

Special Equipment Needed

Reynolds® is a registered trademark of Reynolds Consumer Products LLC

Size Wise

Need a sweet treat to serve a crowd? Since this chocolatey dessert 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 prepared pan.

Special Extra

Add 1/4 cup hazelnut-flavored liqueur with the melted chocolate.

Special Extra

Substitute mixed berries for the blueberries. Then, garnish each serving with a light sprinkling of powdered sugar.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 460
Total fat 32g
Saturated fat 18g
Cholesterol 115mg
Sodium 330mg
Carbohydrate 36g
Dietary fiber 2g
Sugars 28g
Protein 7g
% Daily Value
Vitamin A 30 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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