My Valentine Chocolate Cheesecake

Bettyskitchen's picture

Feb. 16, 2011

Ingredients

Dark chocolate wafer crumbs 1 1/3 Cup (21.33 tbs)
Sugar 2 Tablespoon
Softened butter 1/4 Cup (4 tbs)
Ground cinnamon 1/4 Teaspoon
Semisweet chocolate chips 1 1/2 Cup (24 tbs)
Egg 2
Sugar 1/2 Cup (8 tbs)
Rum/Rum flavoring 2 Teaspoon
Sour cream 8 Ounce
Cream cheese 16 Ounce
Melted butter 2 Tablespoon
Whipped cream 40 Gram
Diced maraschino cherries 20 Gram

Directions

GETTING READY

1. Preheat the oven to 325 degrees F.

MAKING

2. In a medium-sized bowl, combine 1 1/3 cups chocolate wafer crumbs, 2 tablespoons sugar, ¼ cup softened butter, and ¼ teaspoon cinnamon. Use a fork or pastry blender to mix until crumbly. Firmly press into bottom of a 10-inch springform pan; set aside.

3. Melt 1 ½ cups chocolate chips over hot water in the top of a double boiler; set aside.

4. In a large mixing bowl, combine 2 eggs, ½ cup sugar, 2 teaspoons rum, and an 8-oz. carton sour cream. Use an electric mixer to blend until smooth.

5. Add (2) 8-oz. packages cubed and softened cream cheese and blend until smooth. Continue blending and gradually add 1 ½ cups melted chocolate chips and 2 tablespoons melted butter. Blend well.

6. Pour cheesecake batter over chocolate crust. Bake for 45 minutes, or until cheesecake is set in center.

FINALIZING

7. Cool at room temperature for at least 1 hour. Chill at least 6 hours.

8. Remove sides of springform pan and place on serving plate.

9. Before serving, garnish with whipped cream or whipped topping, along with diced maraschino cherries.

SERVING

10.Slice into pie-shaped pieces to serve. Enjoy!

Happy Valentine's Day from Betty & Rick!

Recipe Summary

Difficulty Level: Medium
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 782Calories from Fat 482

 % Daily Value*

Total Fat 55 g84.6%

Saturated Fat 30 g150%

Trans Fat 0 g

Cholesterol

Sodium 338 mg14.08%

Total Carbohydrates 68 g22.7%

Dietary Fiber %

Sugars 52 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet