creamy vanilla-chocolate cheesecake
From my Mamaw's recipe collection.
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yield
16 serving(s)
prep time
50 Min
cook time
1 Hr
method
Bake
Ingredients For creamy vanilla-chocolate cheesecake
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2 cchocolate graham crackers crumbs (about 16 graham crackers)
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4 tspgrated orange peel
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1/3 cbutter, melted
- FOR THE FILLING
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3 pkg(8 ounces each) cream cheese, softened
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1 csour cream
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1 tspvanilla
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3eggs, lightly beaten
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1 csugar
- FOR THE TOPPING
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1 c(6 ounces) semisweet chocolate chips
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2/3 cheavy whipping cream
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2 cfresh raspberries
How To Make creamy vanilla-chocolate cheesecake
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1Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. In a small bowl, mix cracker crumbs and orange peel; stir in butter. Press onto bottom and 2 in. up sides of prepared pan. Refrigerate 5 minutes.
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2In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream. Split vanilla bean lengthwise; using the tip of a sharp knife, scrape seeds from the center into cream cheese mixture. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
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3For topping, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate chips; stir with a whisk until smooth. Cool to room temperature and until mixture thickens to spreading consistency, about 10 minutes. Remove rim from springform pan. Spread chocolate mixture over cheesecake. Refrigerate 1 hour longer or until set. Top cheesecake with raspberries before serving.
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