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Chocolate Cheesecake Recipe

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

Heather Thomas


1 1/4 cups graham crakcer crumbs
1/2 cup sugar
1/4 cup cocoa
6 tbsp butter or margarine, melted

24 oz cream cheese, softened
3/4 cups sugar
3 eggs
1 cup semisweet chocolate chips, melted
1 tsp almond extract
1/2 tsp vanilla extract

1/4 cup semisweet chocolate chips
1/3 cup whipping cream
1 tsp honey

Preheat the oven to 350. Grease a 9 inch pie pan. In a bowl combine the graham cracker crumbs, sugar, and cocoa. Stir in the butter or margarine. Press into the bottom and sides of the prepared pie pan and set aside. In a small mixing bowl, beat together cream cheese and sugar until smooth. Add the eggs, and beat on low speed until just combined. Stir in the melted chocolate, almond extract and vanilla extract until just blended. Pour into the crust. Bake for 45-60 minutes or until the center is almost set. Cool, cover and refrigerate for at least one hour. In a sauce pan over low heat, melt 1/4 cup chocolate chips, whipping cream and honey, stirring constantly until smooth and well blended. Remove from heat and cool for 5 minutes. Pour the topping over the cheesecake. Chill for at least 4 hours or until ready to serve.




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