Chocolate Cheesecake

Nancy Allen

By
@mawmawnan

This is a cheesecake with a chocolate frosting on it that can be made 2 or 3 days in advance and kept covered in plastic wrap in the refrigerator. Awesome!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
one 9-inch cheesecake
Prep:
25 Min
Cook:
50 Min
Method:
Bake

Ingredients

2 c
chocolate wafer crumbs
5 Tbsp
melted butter
3 pkg
8oz. cream cheese, at room temperature
1 c
granulated sugar
5 large
eggs
2 oz
( 2 squares ) semisweet chocolate, melted
6 oz
( 6 squares ) semisweet chocolate, melted
1/2 c
sour cream

Step-By-Step

1Crust-In a medium bowl, mix together chocolate crumbs and melted butter until blended. Press into a 9 inch springform pan. Preheat oven to 300.
2Filling-In a large bowl, beat together cream cheese, sugar, and eggs at medium speed until smooth and fluffy. Spoon half of cream cheese mixture into crust.
3Stir the melted 2oz (2 squares) in the remaining cream cheese mixture until well blended. Drizzle over batter in crust to make swirls.
4Bake cheesecake 50 minutes or until cheesecake tests done. Transfer pan to a wire rack. Cool completely. Transfer cheesecake to a serving plate, cover with plastic wrap, and chill for 2 hours.
5Uncover cheesecake; carefully remove the side of pan. Frosting- in a small bowl, mix together the 6oz. (6 squares) melted chocolate and sour cream. spread over cheesecake. Chill until frosting is set.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American