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Double-Chocolate Cheesecake with NABISCO Grahams

Double-Chocolate Cheesecake with NABISCO Grahams

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INGREDIENTS

64 servings or 4 cheesecakes, 16 servings each

  • 12 lb. cheesecake batter, prepared
  • 1 lb. plus 6 oz. NABISCO Graham Cracker Crumbs
  • 8 oz. sugar
  • 14 oz. butter, melted
  • 32 fl oz heavy cream
  • 3-1/2 lb. bittersweet baking chocolate, chopped

Nutrition per serving

  • Calories

    770

  • Total fat

    62 g

  • Saturated fat

    37 g

  • Trans fat

    2 g

  • Cholesterol

    215 mg

  • Sodium

    420 mg

  • Carbohydrate

    40 g

  • Dietary fiber

    5 g

  • Sugars

    23 g

  • Protein

    12 g

  • Vitamin A

    30 %DV

  • Vitamin C

    0 %DV

  • Calcium

    10 %DV

  • Iron

    15 %DV

DIRECTIONS

Prepare cheesecake batter, set aside.

MIX graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans, adding 11 oz. crumb mixture to each pan.

BAKE in 325ºF standard oven 10 min. Cool. Meanwhile, bring cream to boil in saucepan. Pour over chopped chocolate in bowl; stir until completely melted. Cool.

COMBINE cheesecake batter and 2.25 lb. ganache; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake.

BAKE 1 hour 25 min. to 1 hour 40 min. or until centers are almost set; cool completely.

HEAT remaining ganache until of spreadable consistency; pour 9.7 oz. over each cheesecake. Refrigerate several hours or overnight.

Tips

Serving suggestion

  • Top with whipped cream and shaved chocolate.