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Chocolate Cheesecake

SUBMITTED BY: Lori Coulthard

"Lori Coulthard of Laramie, Wyoming sent in the recipe for this luscious cheesecake with a hint of almond in the creamy chocolate filling."
PREP TIME  20 Min
COOK TIME  45 Min
READY IN  1 Hr 5 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/4 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1/4 cup baking cocoa
  • 6 tablespoons butter or margarine, melted
  • FILLING:
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 cup semisweet chocolate chips, melted
  • 1 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • TOPPING:
  • 1/4 cup semisweet chocolate chips
  • 1/3 cup whipping cream
  • 1 tablespoon honey

DIRECTIONS

  1. In a bowl, combine the cracker crumbs, sugar and cocoa; stir in butter. Press onto the bottom and 1-in. up the side of a greased 9-in. springform pan; set aside. In a small mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs; beat on low speed just until combined. Stir in melted chocolate and extracts just until blended. Pour into crust.
  2. Bake at 350 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate until completely cooled.
  3. In a saucepan over low heat, melt chocolate chips, cream and honey; stir until smooth. Remove from the heat; cool for 5 minutes. Remove sides of springform pan. Pour topping over the cheesecake. Chill for at least 4 hours or until topping is set. Refrigerate leftovers.
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REVIEWS

MORE MEMBER REVIEWS
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2006 by BSESQUIP
i was afriad that this cheese cake would be too rich. Although it was certainly rich I did not find to overbearing - although it would be just fine without the glaze topping. I garnished mine with chocolate leaves and it made a very nice presentation.

11 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 10, 2007 by Leah H.
Wonderful cheesecake! Not too rich. I made mine in an 8" springform and reduced ingredients to about 80% of original recipe. Turned out great but took longer to bake (1 1/2 hr) but I do live at altitude (near Denver). I didn't chill after smoothing chocolate over top and it seemed mousse-like in its consistency--softer than cheesecake but still held its shape. Lots of raves at dinner party--almond extract made one think there was amaretto in it. I made it one other time with splenda, unsweetened chocolate and agave nectar and turned out well but not as tasty as this time. Great recipe Lori!

1 user found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 20, 2007 by chellebelle
I was trying to copy a toffee truffle cheesecake that I'd had and this recipe seemed pretty close. I used shortbread crumbs for the crust, added toffee bits to the cheesecake batter and garnished the top with toffee bits as well. Rich, smooth and creamy! Better after at least overnight in the refrigerator. The base of my springform pan is warped so not a very good fit, the butter from the crust ran out and scorched all over the bottom of the oven. I'll wrap in foil next time!

1 user found this review helpful


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