Philadelphia Indulgence Chocolate Mousse Cheesecake Food

PHILADELPHIA INDULGENCE CHOCOLATE MOUSSE CHEESECAKE

PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake image

Need a sweet treat to serve a crowd? Try this rich, creamy dessert! Since it serves 16 people, it easily fits the bill.

Categories classic desserts chocolate desserts chocolate mousse chocolate dessert recipes classic american dessert cheesecake cheesecake recipes classic dessert recipes chocolate cheesecake

Time 6h15m

Yield 16

Number Of Ingredients 11

Ingredients

24 LORNA DOONE Shortbread Cookies
3/4 c. sugar
1 tbsp. sugar
1/4 c. butter
5 oz. BAKER'S White Chocolate
3 package Philadelphia Cream Cheese
2 tsp. vanilla
3 eggs
1 tub PHILADELPHIA INDULGENCE Milk Chocolate
2 c. COOL WHIP Whipped Topping
1 c. fresh raspberries

Steps:

Heat oven to 325 degrees F.
Mix cookie crumbs, 1 tablespoon sugar, and butter; press onto bottom of 9-inch springform pan. Bake 10 minutes.
Melt 4 ounces white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar, and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
Spoon PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.

Nutrition Facts : Calories 400 calories

PHILADELPHIA INDULGENCE CHOCOLATE MOUSSE CHEESECAKE

PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake image

Rich and creamy white chocolate cheesecake with a whipped chocolate layer is topped with white chocolate curls and fresh raspberries.

Provided by Philadelphia

Categories PHILADELPHIA Cream Cheese

Time 6h15m

Yield 16

Number Of Ingredients 11

Ingredients

24 LORNA DOONE Shortbread Cookies, finely crushed
1 tablespoon sugar
¼ cup butter, melted
5 ounces BAKER'S White Chocolate, divided
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
2 teaspoons vanilla
3 eggs
1 (8 ounce) tub PHILADELPHIA INDULGENCE Milk Chocolate
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
1 cup fresh raspberries

Steps:

Heat oven to 325 degrees F.
Mix cookie crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
Melt 4 oz. white chocolate as directed on package. Beat plain PHILADELPHIA Cream Cheese, remaining sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Meanwhile, shave remaining white chocolate into curls.
Spoon PHILADELPHIA INDULGENCE into medium bowl; stir until creamy. Add COOL WHIP; whisk until blended. Spread over cheesecake. Garnish with white chocolate curls and raspberries.

Nutrition Facts : Calories 392.2 calories, Carbohydrate 34.1 g, Cholesterol 101.2 mg, Fat 26.7 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 15.3 g, Sodium 294.6 mg, Sugar 19.5 g

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