Dark Chocolate Ganache Cheesecake

Photo: DiBernt

Yield: 14 servings
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  • 1-1/2 cup(s) Graham Cracker Crumbs
  • 3 tablespoon(s) sugar
  • 1/3 cup(s) butter melted
  • 4 package(s) 8 oz Philadelphia Cream Cheese (2 reg, 2 non-fat) softened
  • 1 cup(s) sugar
  • 1 teaspoon(s) vanilla
  • 4 eggs
  • 1 tub(s) 8 oz. Cool Whip topping (regular, not non-fat/light) do not thaw
  • 6 ounce(s) bittersweet chocolate
  • 1 cup(s) fresh raspberries


  1. HEAT oven to 325°F.

  2. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan.

  3. BEAT cream cheese, 1 cup 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 center 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 2 to 2-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; slowly pour over cheesecake. Garnish with raspberries.
December 2013

This recipe is a personal recipe added by WMB0109 and has not been tested or endorsed by MyRecipes.

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