Servings: 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


Nutritional facts are based on a single serving
Calories 770
Total fat 62g
Saturated fat 37g
Trans fat 2g
Cholesterol 215mg
Sodium 420mg
Carbohydrate 40g
Dietary fiber 5g
Sugars 23g
Protein 12g
Calcium 10%DV
Iron 15%DV


  1. Prepare  cheesecake batter, set aside.
  2. MIX  graham crumbs, sugar and butter; press onto bottoms of 4 (9-inch) springform pans, adding 11 oz. crumb mixture to each pan.
  3. 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.
  4. COMBINE  cheesecake batter and 2.25 lb. ganache; pour evenly over crusts. Place in water bath, using separate water-filled pan for each cheesecake.
  5. BAKE  1 hour 25 min. to 1 hour 40 min. or until centers are almost set; cool completely.
  6. HEAT  remaining ganache until of spreadable consistency; pour 9.7 oz. over each cheesecake. Refrigerate several hours or overnight.
  7. Serving suggestion

    Top with whipped cream and shaved chocolate.

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