Monday, June 25, 2012

Double Chocolate Cheesecake

I mentioned last week that my hubby always gets cheesecake for his birthday. Seriously lucky guy. ;) I also mentioned that last year he got a Double Chocolate Cheesecake for his birthday. It's only taken me a year to get to it, but I'm finally sharing that recipe with you!

This cheesecake is super rich and decadently chocolate. It was almost too much for me. But for all you chocolate lovers out there, this is fabulous stuff! It's also not too difficult as far as cheesecakes go. You just beat everything together, pop it in the oven, bake it up and let it set. Then eat. :) Because it's so rich, I think some unsweetened whipping cream would be really tasty on top. Or some blueberries or blackberries to help break up the chocolate. Of course, some people don't mind the chocolate and if you're one of those people, then eating it without anything topping it might be the way to go!





Double Chocolate Cheesecake
Recipe from Kraft
Time: 20 minutes, plus refrigeration
Makes: 16 servings

24 chocolate sandwich cookies, crushed {about 2 cups}
1/4 cup butter or margarine, melted
4 pkg cream cheese, softened
1 cup sugar
2 Tbsp flour
1 tsp vanilla
1 pkg (8 squares) Baker's semi-sweet chocolate, melted and cooled {any other brand of baking chocolate would also work, this just seems to be the most popular brand}
4 eggs

Directions:
Heat oven to 325. Mix cookie crumbs and butter; press into the bottom of a 9x13 pan lined with foil. Bake for 10 minutes.
Beat cream cheese, sugar, flour and vanilla with mixer until blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low after each addition, just until blended. Pour over crust.
Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours. Use foil to life cheesecake from pan. Top with berries or whipping cream.

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