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Chocolate Lover's Cheesecake

in Diana's Recipe Book

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Servings: 10-12
1 (one) Graham Cracker Crust (see recipe below)
2 packages (8 oz. each) cream cheese, softened
3/4 cup plus 2 tablespoons sugar, divided
1/2 cup cocoa
2 teaspoons vanilla extract, divided
2 eggs
1 cup semi-sweet chocolate chips
1 container (8 oz.) dairy sour cream

1. Prepare the Graham Cracker Crust (recipe and instructions follow). Heat oven to 375°F.

2. Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in large bowl until light and fluffy. Add eggs; beat until well blended. Stir in chocolate chips. Pour into prepared crust.

3. Bake 20 minutes. Remove from oven; cool 15 minutes. Increase oven temperature to 425°F. Stir together sour cream, remaining 2 tablespoons sugar and remaining 1 teaspoon vanilla in small bowl; stir until smooth. Spread evenly over baked filling.

4. Bake 10 minutes. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Refrigerate several hours before serving. Cover; refrigerate leftover cheesecake.

5). Graham Cracker Crust:
Stir together 1-1/2 cups graham cracker crumbs and 1/3 cup sugar; add 1/3 cup melted butter or margarine in medium bowl; mix well. Press mixture firmly onto bottom and halfway up side of 9-inch springform pan.

Makes: 10 to 12 servings.

Source: Hershey's
Date: January 8, 2003


Reviewer: lewisa
nice appearance...seems appetizing!!!


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