"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Chocolate Cheesecake Recipe

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This recipe for Chocolate Cheesecake, by , is from Edible Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Crawford
Added: Monday, September 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust
1 1/2 c graham cracker crumbs
1/3 c sugar
1/3 c butter, melted

Filling
2 8 oz pkg Philadelphia Cream Cheese at room temperature
2 large eggs at room temperature
3/4 c sugar
1/2 c cocoa powder (I use Ghiradelli)
1 tsp vanilla

Topping
1 c sour cream
2 tbsp sugar
1 tsp vanilla

Directions:
Directions:
Preheat the oven to 350 degrees Fahrenheit.

Combine the graham cracker crumbs, melted butter and sugar and pour them into the bottom of a 9" spring-form pan, covering the bottom and up the sides approximately an inch and a half. (Reserve 3 tbsp crumbs) Bake the crust for 10 minutes and let it cool completely on a rack before proceeding.

Raise the temperature of the oven to 375 degrees Fahrenheit.

In the bowl of a stand-mixer fitted with the paddle attachment, cream the cream cheese and sugar until well combined. Add the eggs one at a time, mixing completely between each.

Add the cocoa, mixing well until you no longer see any white flecks of cream cheese. If you still have lumps or flecks, the cream cheese was not softened enough. Add the vanilla and mix well.

Pour the mixture into the cooled crust and bake for 20 minutes. Remove and cool completely on a wire rack.

Preheat the oven to to 425 degrees Fahrenheit.

In a small bowl, combine the sour cream, sugar and vanilla and spread over the top of the cooled cheesecake. Sprinkle the reserved crumbs over the top and bake for 10 minutes. Cool and chill for several hours or overnight.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
3 hours, including cooling times
Personal Notes:
Personal Notes:
Mother, daddy and I took a fishing trip (imagine mother with an angler's hat with lures on it) to Port Mansfield when I was about 14 years old. We visited the Garners, who lived there. His name was Murray. I don't remember her name but I'm sure someone in the family will. One of their daughters had married a man and moved to Pennsylvania (somewhere near Hershey). This recipe originally was originally on a coupon-sized slip of paper that was lost many many years ago. I've been making it for about 38 years and of everything I have ever cooked, it is the most requested.

I have played with it adding Kahlua, chocolate chips, more cream cheese, chocolate sprinkles multi-colored sprinkles but I think it is still best just the way it was originally written.

Make certain it is completely cool before you cover and refrigerate it or condensation will form and rain down on the top of it. This isn't terrible unless you have used multi-colored sprinkles. Apparently the dye in those things is not color fast. The cheesecake looked like an abstract painting when I took the foil off. It tasted great, but the presentation was um....hampered by its appearance.

 

 

 

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