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1 cake
suggest servings
| 1 | cup | chocolate wafer crumbs | |
| 3 | tablespoons | margarine | melted |
| 2 | 8-oz packages | cream cheese | soft |
| 2/3 | cup | sugar | |
| 1 | cup | chocolate chips (semi-sweet) | melted |
| 1/2 | teaspoon | vanilla extract | |
| 1 | x | raspberry sauce | |
| 10 | ounces | raspberries, frozen | thawed |
| 3 | tablespoons | heavy whipping cream |
For the raspberry sauce, place raspberries in food processor or blender; process until smooth.
Strain. Stir in cream.
For the cake, preheat oven to 350F.
Stir together crumbs and margarine in small bowl.
Press onto bottom of 9 inch springform pan.
Bake 10 minutes.
Beat cream cheese and sugar in large mixing bowl at medium speed until well blended.
Add eggs, one at a tiome, mixing well after each addition.
Blend in chocolate chips and vanilla; pour over crust.
Bake 45 minutes.
Looose cake from rim of pan; cool before removing rim of pan.
Chill.
Spoon Creamy Raspberry sauce onto each serving plate.
Place slice of cheesecake over sauce.
Garnish as desired.
| % Daily Value* | |
| Total Fat 12.0g | 19% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 117mg | 5% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 0.0g | 0% |
| Sugars 33.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 11% | Vitamin C | 0% | |
| Calcium | 1% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Around the holiday seasons, you always see commercials that revolve around family dinners....
I entered this recipe in the 2001 Sonoma County Fair and won 1st place. It has a wonderful, moist, fudgy filling in a chocolate crumb crust. VERY rich. A Sonoma County Cook
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