Chocolate Cheesecake
Chocolate lovers will call this intense - and it may be rated as your number one favorite. –The highland House, Londonderry, Vermont
S. Perreault
Photo Credit:
S. Perreault
Crust:
Crust:
Ingredients
24 chocolate icebox cookies or graham crackers, crushed
1/4 cup melted butter
1/4 teaspoon cinnamon
Instructions
Mix together cookie crumbs, melted butter, and cinnamon and press into 8-inch springform pan. Refrigerate until ready to use.
Filling:
Filling:
Ingredients
12 ounces semi-sweet chocolate
1-1/2 pounds softened cream cheese
1 cup sugar
2 eggs
2 teaspoons unsweetened cocoa
1 teaspoon vanilla
1-1/2 cups sour cream
Instructions
Preheat oven to 350 degrees F. Melt semi-sweet chocolate in double boiler and then let cool. In a bowl beat the cream cheese until smooth. Then beat in sugar, the eggs, 1 at a time, melted chocolate, cocoa, and vanilla. With a rubber spatula fold in the sour cream until thoroughly mixed. Pour into pan and bake 50-60 minutes or more. Cool at room temperature for 1 hour and then refrigerate for 3-4 hours.
Yield:
Serves 12-16
Category
Course
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Reader Comments
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Chocolate Cheesecake
Shouldn't you butter the springform pan before adding the crust or filling?
prepare pan for cheesecake
Hello, Denise. It is not necessary to butter the springform pan. The cheesecake will pull away from the sides as it cooks.