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Double Chocolate Cheesecake Recipe

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This recipe for Double Chocolate Cheesecake, by , is from The Sharp Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Medlen
Added: Thursday, October 16, 2008


1 1/2 cups cream filled chocolate cookies, crushed
1 (12 oz) pkg semisweet chocolate morsels
3 (8 oz) pkgs cream cheese, softened
1 (14 oz) can sweetened condensed milk
2 tsp vanilla
4 large eggs

Ganache Topping:
3/4 cup whipping cream
1 (6 oz) pkg semisweet chocolate morsels
1 (6 oz) pkg milk chocolate morsels

Press cookie crumbs into bottom and half way up sides of a 9-inch springform pan. Set aside. Microwave chocolate morsels in bowl at high for 1 1/2 minutes, until melted, stirring at 30 second intervals. Beat cream cheese at medium speed for 2 minutes, until smooth. Add sweetened condensed milk and vanilla; beat at low speed. Add eggs one at a time, beating at low speed. Add melted chocolate just until combined. Pour cheesecake batter into prepared crust. Bake at 300 for 1 hour and 5 minutes, or until center is set. Turn off oven. Let cheesecake set in oven 30 minutes with door closed. Remove from oven. Run knife around edges and cool in pan on a wire rack until room temperature. Cover and chill for 8 hours.

Remove sides of springform pan; place on a serving plate. Slowly pour and spread warm ganache topping over cheesecake, letting it run down sides of cake. Chill one hour before serving.

For Ganache Topping: Bring cream to a boil over medium heat; quickly remove from heat and stir in semisweet and milk chocolate pieces until melted. Let mixture cool (about 30 minutes) until slightly warm. Pour and spread over cheesecake.




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