Are you as sad as I am? It’s over: the dessert week of unResolution month is over and very soon unResolution month itself will be ended. But if we’re going to go out, we’re going to go out with a bang. That’s why tonight were going to explore the wonderful deliciousness of
I love cheesecake. I absolutely adore pretty much everything about cheesecake except that there is not an infinite amount of cheesecake. And there’s no real good way to do cheesecake low cal. But that’s only something that is going to bother me after unResolution month is over.
I first made chocolate cheesecake for my wife around Thanksgiving. She, too, loves cheesecake and she is the big chocolate fan of house. However, around Thanksgiving, I love to make pumpkin cheesecake, which she absolutely despises. So I make her chocolate cheesecake and I don’t have to share my pumpkin cheesecake with her. Yay me!
Anyway, let’s get to the recipe:
Chocolate Cheesecake with Chocolate Sauce
To make cheesecake you need:
- 2 cups of chocolate cookies (halves of Oreos work best)
- 2 tablespoons melted butter
- 3 bricks cream cheese (don’t do the the low fat…just don’t)
- 3 eggs (plus 1 yolk)
- 1/3 cup sour cream
- 1 1/2 cup sugar
- 1 teaspoon vanilla
- 1/4 cup chocolate syrup or tempered chocolate
- 1/2 cup chocolate chips or mini chocolate candies (divided)
- (Optional) Additional chocolate syrup
- (Optional) Whipped cream
Preheat the oven to 350. Bring the cream cheese to room temperature.
To make the crust, smash the cookies into small bits with a rolling pin or a food processor. Put them in a bowl and add the melted butter. Immediately transfer to a 9 inch pie pan and pack down. Bake the crust for 3-4 minutes to set.
To make the cheesecake batter, use a hand mixer or Kitchenaide, put the cream cheese in the bowl and whip until all the cream cheese has been mixed. Add the eggs, yolk, sour cream, sugar, and vanilla and continue to mix until well blended. Add the chocolate sauce and mix briefly until just incorprorated.
Add 1/4 cup of chocolate chips into the cheesecake batter and mix with a spoon so as not to break up the chips.
Pour the cheesecake mixture into the crust and top with the other half of the chocolate chips. Bake for an hour and then put in the refrigerator to allow it to set for 2-4 hours.
Top with whipped cream and chocolate sauce, maybe some nice berries and get ready to enjoy!
Thanks to Northern Transplant for the pic.