| Cuisine: American | Type: Dessert | Serves: |
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Source:
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Better Homes & Gardens, November 1991 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 cup chocolate wafer crumbs(-about 18 cookies) for 9-inch springform** 1/4 cup butter, melted 1/2 tsp. ground cinnamon 3 (8 oz.) pkg. cream cheese, softened 1 8 oz. carton dairy sour cream 1 cup sugar 1 (8 oz.) pkg. semisweet chocolate, melted and cooled 3 eggs 1/3 to 1/2 cup Irish cream liqueur 2 tbs. whipping cream 2 tsp. vanilla **If using 10-inch springform pan, add another 1/4 cup chocolate wafer crumbs to the crust |
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Instructions:
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1. Preheat oven to 325°F. 2. FOR CRUST: In a medium mixing bowl combine crumbs, butter, and cinnamon; toss gently to mix. Spread mixture evenly in the bottom of a 9 or 10-inch springform pan; press onto bottom to form a firm, even crust. Set pan aside. 3. FOR FILLING: In a large mixing bowl combine cream cheese, sour cream, sufar and the 8 ounces of melted chocolate; beat with an electric mixer on medium to high speed till combined. Add eggs all at once. Beat on low speed just until combined. DO NOT OVERBEAT. Stir in liqueur, whipping cream or milk, and vanilla. 4. Place pan on a baking sheet. Pour filling into crust. Bake in a 325°F oven for 50 to 60 minutes or till center appears nearly set when gently shaken. Cool in pan on wire rack for 15 minutes. Loosen sides. Cool or 30 minutes more on rack. Remove sides; cool completely. Cover and chill cheesecake for 4 hours or overnight. |
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Related recipes:
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None |
2001-03-10