Double-Chocolate Cheesecake with NABISCO Grahams



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
  • 3½ lb. bittersweet baking chocolate, chopped

Nutrition per serving

Calories770 Total fat62 gSaturated fat37 gTrans fat2 gCholesterol215 mgSodium420 mgCarbohydrate40 gDietary fiber5 gProtein12 gVitamin A30 %DVVitamin C0 %DVCalcium10 %DVIron15 %DV

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.


Serving suggestion

Top with whipped cream and shaved chocolate.

© Mondelēz International group