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Enchanted Cheesecake

  • Cook Time: 2 hours 30 minutes at 325°F
  • Course: Dessert

Reynolds Kitchen Tips

Reynolds Kitchens tip

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  • 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


Step 1

For the crust, PREHEAT oven to 350°F. LINE bottom of 8-inch spring form pan with Reynolds® Parchment Paper.

Step 2

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.

Step 3

BAKE 7 to 10 minutes or until fragrant.

Step 4

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.

Step 5

ADD eggs, one at time, beating well after each addition. Stir in espresso powder and vanilla extract. Pour mixture over crust.

Step 6

BAKE approximately 30 minutes, reduce heat to 300°F and continue baking until center is almost set, about 20-30 minutes.

Step 7

COOL completely before removing the ring. Refrigerate 4 hours or until chilled. For topping:

Step 8

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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