Chocolate Cheesecake

11 January 2011 3 comments


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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