DARK CHOCOLATE GANACHE CHEESECAKE
Serve Up
Holiday Delights
Prep Time: 35 mins. | Total Time: 5 hrs. 25 mins | Makes: 16 servings
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WHAT YOU NEED
cups graham cracker crumbs Tbsp. sugar cup butter or margarine, melted pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened cup sugar tsp. vanilla eggs tub (8 oz.) COOL WHIP Whipped Topping (Do not thaw.) oz. BAKER’S Bittersweet Chocolate cup fresh raspberries
CHOCOLATE CHIA PUDDING Prep Time: 12 hrs. 10 mins. | Makes: 4 servings
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© 2019 Kraft Foods
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MICROWAVE milk and 1-1/2 oz. chocolate in microwaveable bowl on HIGH 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Stir in chia seed. SPOON into 4 small bowls. REFRIGERATE overnight. MAKE curls with remaining chocolate. Serve pudding topped with fruit, nuts and chocolate curls.
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cup almond milk oz. BAKER’S Semi-Sweet Chocolate, divided cup chia seed banana, sliced cup blueberries cup PLANTERS Sliced Almonds, toasted
MAKE IT
HEAT oven to 325°F. MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. 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. 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. 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.
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WHAT YOU NEED
MAKE IT