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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Chocolate Cheesecake Recipe

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This recipe for Chocolate Cheesecake is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11 oz. semisweet chocolate
1/3 c. butter or margarine
1 & 1/4 c. chocolate graham cracker crumbs
2 Tbsp. + 2/3 c. sugar
24 oz. cream cheese, softened
1/2 c. heavy cream
2 tsp. vanilla
3 eggs
Directions:
Directions:
Melt 8 oz. chocolate in the top of a double boiler over barely simmering water; stir until smooth. Set aside about 20 minutes.

Preheat oven to 325º. Grease the sides and bottom of a 9-inch springform pan. Wrap the bottom and sides of the pan with foil to prevent leaks.

Melt butter in a small pan over low heat. In a small bowl, combine cracker crumbs and 2 Tbsp. sugar. Add butter. Press mixture into the bottom of the springform pan to form crust.

In a large bowl, with mixer on medium speed, beat cream cheese and remaining 2/3 c. sugar until smooth. Beat in melted chocolate, cream, and vanilla. Add eggs one at a time, beating well after each addition. Pour mixture into the prepared pan. Bake 45 to 50 minutes or until the center is almost set.

Turn oven off. Let cheesecake stand in oven for 1 hour with the door slightly open. Remove wrapped pan to a wire rack and cool 1 hour. Refrigerate, covered loosely with plastic wrap. Let sit in refrigerator for at least 4 hours (overnight is even better).

Remove foil and side of pan. Transfer cheesecake to a serving plate. Melt the remaining 3 oz. chocolate in the top of a double boiler. Transfer the chocolate to a small Ziploc bag. Cut a very small hole in the corner of the bag and drizzle chocolate over the cheesecake.
Personal Notes:
Personal Notes:
My brother made this for the Heritage Halls (at BYU) bake-off and came in second place!

 

 

 

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