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Auntie Betty's Double Chocolate Cheesecake

 

34

Yield

1

Cake

Prep

10

min

Cook

50

min

Ready

2

hrs

Trans-fat Free
 

Ingredients

Crust
½ cup cream wafers
chocolate, crumbled
*
¼ cup butter
melted, NO MARGARINE
½ cup macadamia nuts
*
Filling
24 ounces cream cheese
1 cup sugar
4 large eggs
8 ounces semi-sweet chocolate
semi-sweet, null
*
2 teaspoons vanilla extract
Topping
2 cups sour cream
3 tablespoons sugar
1 teaspoon vanilla extract
Final touch
1 each chocolate bar
frozen
*

Directions

CRUST: Roll out chocolate cream wafers on wax paper.

Mix crumbled wafers, butter and nuts in the bottom of a 10 inch spring form pan. Using a piece of wax paper, press mixture evenly in the bottom of the pan. Place pan in refrigerator or freezer while preparing the filling.

FILLING: Preheat oven to 350℉ (180℃). In a large bowl beat cream cheese until fluffy. Gradually add sugar. Beat in eggs one at a time until well blended.

Stir in chocolate and vanilla. Mix well. Pour on top of prepared crust and bake 50 minutes. Remove from oven. Turn oven off and close door.

TOPPING: Combine sour cream, sugar and vanilla. Spread over cheesecake.

Return to oven, but do not reheat oven. Leave in warm oven for 10 minutes with the door closed.

Open door and leave cake in oven for an additional 20 minutes. Remove cake from oven. Allow cake to cool on wire rack.

FINAL TOUCH: Freeze Hershey bar. When cake is cooled, shave frozen chocolate on top of cake. Refrigerate overnight.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 416g (14.7 oz)
Amount per Serving
Calories 126572% of calories from fat
 % Daily Value *
Total Fat 101g 156%
Saturated Fat 62g 310%
Trans Fat 0g
Cholesterol 484mg 161%
Sodium 728mg 30%
Total Carbohydrate 23g 23%
Dietary Fiber 0g 0%
Sugars g
Protein 46g
Vitamin A 74% Vitamin C 2%
Calcium 30% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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