Today was an absolute delight. I got to spend the majority of the day baking in the kitchen. I always love when my “work” day finds me in the kitchen. My kids love it too!
Today, I enlisted my 3 year old son as my helper. I feel like he and I don’t get as much bonding time as we used to. Probably because we don’t. My 8 month old usually takes up much of my attention. However, when she made a point of napping for 4 hours over the course of the day today, it made for the perfect time to enjoy some downtime with Cameron.
We spent our time preparing a soup for dinner, and a cheesecake for dessert. Making the cheesecake was Cameron’s favourite part.
I can’t say I blame him. Who doesn’t like to lick the batter off of the spatula?!? That’s the best part.
We had 3 bricks of Kraft Chocolate Philadelphia Cream Cheese sitting in our fridge. Have you ever tried that cream cheese? It is my weakness. If it were socially acceptable to eat it straight off of the spoon, I totally would. Usually I slather it on my toast in the morning. However, it is also the perfect ingredient to make a quick chocolate cheesecake.
Once our cheesecake was baked, my son had to
impatiently wait for it to cool. Oh – about 3 hours or so.
This gave us ample time to think about the topping for our cake. We thought about making a salted caramel topping, but settled on cranberry-cherry.
If I could have had dessert in place of dinner, I would have. This cheesecake was a little taste of heaven.
Cranberry-Cherry Chocolate Cheesecake
- 1/4 cup melted margarine
- 1.25 cups chocolate baking crumbs
- 3 bricks Kraft Philadelphia Chocolate Cream Cheese
- 3/4 granulated sugar
- 3 large eggs
- Can of cranberry-cherry pie filling
- Preheat oven to 350F.
- In a small mixing bowl combine chocolate baking crumbs and margarine.
- Lightly grease a round, spring-form pan with margarine. Press chocolate baking crumbs into the bottom of the pan.
- In a large bowl, add sugar, 3 bricks of cream cheese and 1 egg. Beat at a medium-high speed with mixer. Slowly add in the other 2 eggs, one at a time and mix until smooth.
- Pour batter over crust. Smooth batter with a spatula.
- Bake 40 minutes.
- Let cool for 3-4 hours.
- Once cool top with pie filling.
This cheesecake is best enjoyed in moderation, and can easily be placed in the freezer.
Oh yes! It’s true!
As you may have already gathered while reading this post… Philadelphia recently launched its Philadelphia Chocolate Brick, specially designed to create delicious recipes with all the creaminess you love from Philly and the decadent chocolate indulgence we all love too! It’s a limited edition product and is available just in time for the Holiday season!
Until November 30th, you can score a “Buy 2, Get 1 Free” coupon when you visit Kraft Canada.
More Philly Chocolate-Inspired Recipes!
Do you have Philly Chocolate on the brain? Heaven knows… I do! Kraft Canada has got your back and many more great recipes for you to drool over. Some of my favourites, include: Chocolate Cheesecake Blondies, Chocolate-Hazelnut Thumbprints, and Chocolate-Pecan Palmiers.
I don’t know about you, but all this talk about cheesecake has gotten me hungry. Time to sign-off, cozy up with a cup of tea and a slice of cheesecake!
Disclosure: I’m a Kraft Canada What’s Cooking Contributor. As a part of my affiliation with this group I receive access to special perks, products and receive compensation. All opinions are those of my own.