Milk chocolate cheese cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chocolate cookie crumbs |
| 3 | tablespoons | Sugar |
| 6 | packs | Cream cheese, 3oz. |
| 1⅛ | cup | Sugar |
| 3 | tablespoons | Cocoa |
| 1½ | dash | Salt |
| 3 | larges | Eggs |
| 4½ | tablespoon | Margarine |
| 12 | ounces | Milk chocolate,broken |
| 12 | ounces | Sour cream |
| 1½ | teaspoon | Vanilla |
| 3 | tablespoons | Sugar |
Directions
CRUST
CHEESE CAKE
Combine the first ingredients and press into the bottom and up the sides of the pan. (Use a spring form pan) Beat cream cheese until fluffy. Add ¾ cup sugar, cocoa and salt. Beat until well mixed. Add eggs, one at a time, beating after each addition.
Stir in melted chocolate, half the sour cream, and ½ teaspoon vanilla.
Pour into prepared pan. Bake at 325 deg for 40 minutes. Turn off oven and leave cheese cake in closed oven for 30 minutes. Remove from oven and run a knife around the rim. Cool in pan on wire rack. Cover and chill in pan for 8 hours. Or freeze for up to 3 months.
Remove sides of spring form pan. Combine remaining sour cream, ½ ts vanilla, 2 tablespoons sugar. Spread over top of cheese cake. Makes one cheese cake.
Note:: use low fat or no fat cream cheese and sour cream for a lighter cake.
This recipe makes one 10" cake!