If you are looking for an easy to make chocolate cheesecake that tastes great, THIS IS IT. I've tried many recipes and found this to be delicious and not too sweet. I used canned cherries for the topping. You can use any topping that you prefer, be it fruit or chocolate ganache or leave it plain.
1-1/2 cups finely crushed graham crackers
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon (optional)
1/2 cup butter, melted
2 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
2 8-ounce cartons dairy sour cream
3 eggs, slightly beaten
4 ounces semisweet chocolate
1 recipe Raspberry Sauce (optional)
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in sour cream until smooth. Stir in eggs. Melt 4 ounces semisweet chocolate. Stir the melted chocolate into half of the filling.
3. Pour plain filling into the crust; pour chocolate filling into the crust. Use a narrow metal spatula to gently swirl the fillings. Place the pan in a shallow baking pan. Bake 45 to 50 minutes for 8-inch pan (40 to 45 minutes for 9-inch pan).
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce.
5. Makes 12 slices
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