Chocolate Cheesecake

Published 04/24 2014 06:59AM

Updated 04/24 2014 06:11PM

Chocolate Cheesecake

Chocolate Cheesecake
10 oz. semi-sweet chocolate
5 cups cream cheese, room temperature
1 cup sugar
2 tablespoons vanilla extract
4 eggs
1 tablespoon cocoa
¾ cup sour cream

2 ½ cups ginger snaps, crushed
6 tablespoons butter, melted
1 tablespoon Tone’s® Ground Cinnamon

•Preheat oven to 350⁰F.
•Grease bottom and sides of a 9x3 inch spring form pan.
•Make the cake crust by mixing the ginger snaps with melted butter and Tone’s® Ground Cinnamon. Then, press into the bottom of the greased pan.
•Melt chocolate in the top of a double boiler and set aside.
•Beat cream cheese until smooth then beat in sugar and vanilla. Add eggs, one at a time.
•Combine the cocoa and sour cream in a small bowl. Then add this to the cream cheese mixture; lastly stir in melted chocolate.
•Pour mixture over the crust and bake for 1 hour at 350⁰F. Let cool completely in the pan, then remove the pan rim.
•Let chill in refrigerator for at least 1 hour before serving.

Copyright 2016 Nexstar Broadcasting, Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

  • KNWA - Northwest Arkansas News
  • Fox 24 News
  • NWA Weather Authority
  • Razorback Nation
  • KNWA News
  • Fox24 News
  • Razorback Nation
  • KNWA Northwest Arkansas News Mobile App
  • NWA Weather Authority Mobile App
  • Hogville for Sports Mobile App