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Chocolate Cheesecake II Recipe

Chocolate Cheesecake II Ingredients

  • Chocolate Cheesecake II Recipe
    Chocolate Cheesecake II Recipe

    1 1/2 cups chocolate cookie crumbs

  • 2 tablespoons white sugar
  • 1/4 cup butter, melted
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1/3 cup unsweetened cocoa powder
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semisweet chocolate chips
  • 1/4 cup heavy whipping cream
  • 1 teaspoon vanilla extract

How to make Chocolate Cheesecake II

  • Preheat oven to 350 degrees F ( 175 degrees C). Lightly grease a 9 inch
    springform pan.
  • In a small bowl, mix together 1 1/2 cups chocolate wafer crumbs, 2 tablespoons
    sugar, and melted butter. Press onto the bottom and 1 1/2 inch up the sides of
    the prepared 9 inch springform pan. Bake at 350 degrees F (175 degrees C) for
    10 minutes. Allow to cool. Reduce oven temperature to 325 degrees F (165
    degrees C).
  • To Make Filling: In a small saucepan, heat 1/4 cup whipping cream and 1/4 cup
    chocolate chips, stirring constantly, until chips are melted. Remove from heat.
  • In a large mixing bowl, beat cream cheese and 1 cup of sugar until smooth. Add
    cocoa and beat well. Add eggs and beat on low until just blended. Stir in 1
    teaspoon vanilla and reserved chocolate mixture until blended. Pour over crust.
    Bake at 325 degrees F (165 degrees C) for 45 to 50 minutes or until center is almost set.
  • To Make Topping: In a small saucepan, heat 1/4 cup whipping cream and 1 teaspoon vanilla until just before boiling. Stir constantly and be careful not to boil over. Have 1 1/2 cups chocolate chips ready in a small bowl. Pour in the hot cream and stir with a spoon until smooth. Spread over baked cheesecake and refrigerate overnight.
  • Chocolate Cheesecake II is ready to serve.

Servings: 12