- Cook Time: 2 hours 30 minutes at 325°F
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- For the Crust:
- 3/4 cup chopped TWIX Cookie Bars3/4 cup ground chocolate graham crackers3 tablespoons butter 2 tablespoons sugar
- For the Filling:
- 3 bars (8 oz. each) lowfat cream cheese, softened1/2 cup sugar12 pieces DOVE Brand Dark Chocolate1/4 cup lowfat milk3 eggs2 teaspoons espresso powder2 teaspoons vanilla extract
- For the Topping:
- 2 pieces DOVE Brand Milk Chocolate1 cup whipped topping
For the crust, PREHEAT oven to 350°F. LINE bottom of 8-inch spring form pan with Reynolds® Parchment Paper.
PROCESS TWIX Cookie Bars with graham cracker crumbs in food processor until finely ground. Blend in butter and sugar. Press mixture around bottom and slightly up the sides parchment-lined pan.
BAKE 7 to 10 minutes or until fragrant.
For filling: BEAT cream cheese with sugar until smooth, about 3 minutes. Meantime, melt dark chocolate with milk in microwave until smooth, about 30 seconds. Add to cream cheese mixture.
ADD eggs, one at time, beating well after each addition. Stir in espresso powder and vanilla extract. Pour mixture over crust.
BAKE approximately 30 minutes, reduce heat to 300°F and continue baking until center is almost set, about 20-30 minutes.
COOL completely before removing the ring. Refrigerate 4 hours or until chilled. For topping:
SPOON whipped topping into a resealable plastic bag with a 1/2-inch corner snipped off. Pipe rosettes around edge of cake. Using a hand grater, grate DOVE Brand Milk Chocolate, sprinkling the gratings over whipped topping and cake.
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