Creamy Chocolate Cheesecake

I’m not a huge cheesecake fan. If I do eat it, it has to be creamy…not the drier kind you usually find in restaurants and bakeries. When I came across this recipe years ago, I knew with a couple of changes, it would be the perfect cheesecake. My favorite. Ever. My one and only. Devine. Cheesecake is really very easy to make. I think a lot of people are intimidated in making it, but it is easy, easy. I made this one for a friend awhile back. We were sitting there enjoying a slice and I was being my chatty self. She looked at me, with her eyes closed and said “shhhhh-hhhh…quiet please”. Of course I busted out laughing. She was just concentrating so hard on that cheesecake. When we were done, she said “can I buy the rest of that damned thing?” hahaahahaha. I wrapped it up for her and she left my house a very happy person. Of course, I didn’t charge her for it. But I think she would have paid good money for it. 🙂

Oh, and if you don’t have a spring form pan, you can make this in a baking dish.

Anyway, I hope you will make it and enjoy it as much as everyone else does.

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chocolatecheesecake

Creamy Chocolate Cheesecake

Crust:

2  cups of chocolate cookie crumbs
1/2 stick of butter (1/4 cup) melted

Mix the cookie crumbs and melted butter together. Press into the bottom of your pan and up the sides about a half an inch. Bake at 350 for about 5 minutes. Remove from oven and cool. Now, on to the filling……..

Filling:

3   8oz packages of cream cheese, softened to room temp
1   cup of sugar
3  eggs
1  cup sour cream, room temp
1  cup semi sweet chocolate chips, melted and room temp

In a mixing bowl with paddle attachment, mix the softened cream cheese for about a minute. Add the sugar, and mix till combined. Add the eggs one at a time, then the sour cream. Add the cooled melted chocolate, just till combined. Don’t over mix. Pour mixture into your cooled cookie crust. Place your pan onto a baking sheet. Bake at 350 for about 40 minutes,(don’t open oven door for at least 30 minutes) or until the top slightly jiggles when you give it a light shake. The top of the cheesecake should be dull looking. DO NOT OVERBAKE.
Allow to come to room temperature. Carefully remove the spring form pan. Now, on to the topping…

Topping:

3/4 cup sour cream or whip cream (I use sour cream)
chopped chocolate, cookie crumbs, berries…..

Give the sour cream a good stir. Spread it on the top of the cheesecake. Top with chopped chocolate, or whatever else you want. Chill overnight. YES, you have to wait till the next day. Trust me on this.

 

 

 

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