Dessert

Deep Dark Delicious Chocolate Cheesecake

Some people go through “phases” when they are in college. Maybe it was a goth phase or a hipster phase. For me, I remember going through a cheesecake phase. I was obsessed with making cheesecakes. I did classic, berry swirl and amaretto to name a few. But I guess for me cheesecake is more than just a phase because I am still at it. Here is my latest cheesecake creation: a double chocolate filling with a pecan crust. It is simple, decadent, and delicious.

Crust

  • 12 graham crackers
  • 2 T sugar
  • 3/4 cup pecans
  • 6 T butter, melted

Filling

  • 9 oz semi sweet chocolate
  • 3 – 8 oz packages cream cheese, at room temperature
  • 1 cup sugar
  • 1/4 cup coco powder
  • 3 eggs

Topping

  • 3/4 cup whipping cream
  • 3 oz semi sweet chocolate
  • 3 oz dark chocolate
  • 1 T sugar

Preheat oven to 350. For the crust, pulse the graham crackers, sugar and pecans in a food processor until they become crumbs. Turn on the processor and add the melted butter; leave on until combined. Press your crumbs into the bottom of a springform cheesecake pan. Bake for 5 minutes. Set aside to cool while you make the filling. And keep your oven at 350.

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To make the filling, place your chocolate in a metal bowl over a saucepan of simmering water. Stir the chocolate until it is smooth, then remove from the heat and let it sit while you start the next step.

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melty chocolate

IMG_1222 Mix the cream cheese, sugar, and coco powder until smooth. Mix in the eggs one at a time. Mix in the lukewarm chocolate. Be sure to scrape down the sides of the bowl. Once it’s all combined and gorgeous pour the filling onto the crust. Bake for 40-45 minutes. You want it to be set, but it should be jiggly in the center. Chill overnight.

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Some people would be ready to devour the cheesecake at this point, (and if you did already, I won’t judge) but not me. We need another layer! For the topping, stir cream, chocolate and sugar together in a small saucepan over low heat. Once it’s smooth and combined remove it from the heat and let it cool slightly. Pour over the top of the cheesecake. This topping will also fill in any cracks that you might have from baking. Chill for about an hour to let the chocolate topping set. Release the sides of the pan and garnish with fresh berries or chocolate shavings.

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And NOW it’s time to serve (and devour) this baby.

Cheers,

Jaz

 

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