Philly velvet cream chocolate cheesecake (1964)

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Make-ahead dazzler

This chocolate thriller is just one of many Philly desserts that you can make days (even weeks!) in advance — take out of the freezer just before the party.


Philly velvet cream chocolate cheesecake

For the crust:
1-1/2 cups finely crushed chocolate wafers
1/3 cup butter

Combine and press into bottom of a 9-inch spring pan. Bake at 325 degrees F for 10 minutes.

For the filling:
8 oz package cream cheese, softened
1/4 cup sugar
1 tsp. vanilla
2 beaten egg yolks
2 beaten egg whites (with 1/4 cup sugar)
1 6-ounce package of chocolate chips, melted
1 cup heavy cream whipped
3/4 cup chopped pecans

Combine Philadelphia brand cream cheese, sugar, and vanilla. Mix and beat well. Stir in egg yolks and chocolate chips, melted. Beat egg whites until soft peaks form — gradually beat in the sugar. Fold into the chocolate mixture. Fold in the whipped cream and pecans. Pour over crumbs; freeze. Decorate any way you wish with whipped cream. Makes 8 to 10 delisious servings.

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One Response

  1. I have the original ad put in the New York Times and have made this cheesecake many times. Double the ingredients to make
    a decent sized cake like that in the picture. The recipe is superb and I’ve never heard a bad review on this cake. IT keeps well also.

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