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Chocolate Frosted Cheesecake
Recipe By : Great American Home Baking/Bob b1744
Serving Size : 8 Preparation Time :1:10
Categories : Chocolate Desserts
Cheesecakes Cream Cheese
Amount Measure Ingredient -- Preparation Method
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-CRUST-
2 cups chocolate wafer crumbs
5 tablespoons melted butter
-FILLING-
24 ounces cream cheese -- at room temperature
1 cup sugar
5 large eggs
2 ounces semisweet chocolate -- melted (2 squares)
-FROSTING-
6 ounces semisweet chocolate -- melted (6 squares)
1/2 cup sour cream
To prepare crust, in a medium bowl, mix together chocolate crumbs and melted
butter until well blended. Press into a 9" springform pan.
Preheat oven to 300 F.
To prepare filling, in a large bowl, beat together cream cheese, sugar and
eggs at Medium speed until smooth and fluffy. Spoon half of cream cheese
mixture into crust. Stir chocolate into remaining cream cheese mixture until
well blended. Drizzle over batter in crust to make swirls.
Bake cheesecake for 50 minutes. Transfer pan to a wire rack. Cool completely.
Transfer cheesecake to a serving plate, cover with plastic wrap and chill for
2 hours.
Uncover cheesecake. Carefully remove the side of pan.
To prepare frosting in a small bowl, mix together chocolate and sour cream.
Spread over cheesecake. Can make decorative edges. Chill briefly until
frosting is set.
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NOTES : Cheesecake can be made 2-3 days in advance and kept, covered with
plastic wrap, in the refrigerator or the cake can be frozen for up to 3
weeks. Defrost before serving.
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NOTES : Per serving; 430 calories, 24 g. fat, 87 mg. chol.
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