Sunday
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
crockpot country chicken stew
citrus chicken fajitas, black beans
pan roasted lemon-thyme chicken, mashed potatoes, broccoli
easiest ever carbonara, green beans
minestrone soup, mozzarella basil bread
pepperoni pizza with perfect pizza dough, salad
out for a holiday party

Sunday, November 1, 2009

Chocolate Cheesecake


This is probably in my top five as far as desserts go. It is my mom's recipe and I absolutely love it. The sour cream topping is what sets it apart from the rest. The chocolate flavor isn't overwhelmingly rich, which is what makes it okay that the cheesecake is so rich on its own. I haven't made this in a couple of years and the 4 pound brick of cream cheese was calling my name at Costco. I needed some anyhow for the caramelized onion dip for Miss F's party, so why not have a treat this week?





Chocolate Cheesecake

Crust
1½ Cups Graham Cracker Crumbs
⅓ Cup Sugar
⅓ Cup Melted Butter

Filling
2 - 8 oz pkgs Cream Cheese
1 Cup Sugar
½ Cup Cocoa
1 Tsp Vanilla
2 Eggs

Topping
1 Cup Sour Cream
2 tbls Sugar
1 tsp Vanilla

Combine crackers, sugar, butter—press in bottom and ½ way up sides of 9-inch spring form pan (reserve 2 tbls crumbs).

Cream cheese with sugar, cocoa and vanilla. Blend in eggs. Fill crust and bake at 375° for 20 minutes. Cool 15 minutes.

Combine topping ingredients. Spread over cooked filling. Sprinkle crumbs on top. Return to oven at 425° for 10 minutes.

Chill overnight (this is the hardest part!)
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1 comment:

Kelsey said...

This looks wonderful. I'm so with you on the sour cream topping. I put one on my pumpkin cheesecake (well, I mix it with bourbon!) and it's such a unique, tangy flavor. I can't wait to try this!

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