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Free Books / Cooking / Mom's Best Recipes Vol 5 / |  |
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Chocolate Cheesecake # |
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Free Books / Cooking / Mom's Best Recipes Vol 5 / | |
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Chocolate Cheesecake # |
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(by Aunt Eileen [Knouse] Carter)
Crust: chocolate wafer cookies (enough to make 1 cup when crushed); 1/2
stick butter (melted)
Cake: 3 - 8oz. Philadelphia cream cheese (softened); 1 1/4 cups white sugar;
1 - 8oz. Breakstone's sour cream; 2 tsp. vanilla; 1/2 cup Hershey's cocoa; 2
TBSP flour; 3 eggs
Drizzle: 1/2 cup Nestle's semi-sweet chocolate chips; 2 tsp. solid Crisco (NO
substitutes)
Place chocolate wafer cookies in a Ziploc bag--crush with a rolling pin.
Repeat until you have 1 cup crumbs. Place crumbs in a bowl with 1/2 stick
butter (melted)--stir. Spray the inside of a 9" springform cake pan with Pam.
Press crumb mixture into the bottom (not the sides) of the springform pan. In
a mixer add cream cheese--beat. Add white sugar--beat. Add sour cream
and vanilla--beat. Add cocoa and flour--beat. Add eggs--beat. Pour batter on
top of the crust. Bake at 450 degrees for 10 minutes--reduce heat to 250
degrees (without opening the oven door) and bake for 40 minutes. Cool
completely. Remove the side wall of the springform pan carefully. Drizzle: in
a microwave safe bowl melt semi-sweet chocolate bits and 2 tsp. Crisco--
heat in the microwave on high for 20-30 seconds--stir. Heat longer if not
completely melted. Use a spoon to drizzle the melted chocolate mixture on
the top of the cheesecake. Refrigerate overnight.
Continue to:
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
frosting, candy, side dish, pudding, fudge, bread, entree, cooking, recipes, cake, pie, icing, cookies, beverage, dessert, soup, food
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