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Chocolate Cheesecake with Chocolate Nutmeg Crust

 
32

Chocolaty, creamy, smooth and rich. This chocolate cheesecake is an ultimate indulgence.

Yield

16

servings

Prep

20

min

Cook

60

min

Ready

9

hrs

Trans-fat Free
 

Ingredients

Crust
8 ½ ounces chocolate wafer cookies
cup butter
melted
2 tablespoons sugar
¼ teaspoon nutmeg
*
Filling
3 large eggs
1 cup sugar
24 ounces cream cheese
softened
12 ounces chocolate pieces
semi-sweet, melted
*
1 teaspoon vanilla extract
teaspoon salt
*
1 cup sour cream
1 x whipped cream
optional
*

Directions

CRUST - Crush chocolate wafers into fine crumbs.

Combine with butter, sugar and nutmeg.

Press evenly over bottom and sides, to ½ inch from the top of a 9-inch springform pan.

Refrigerate.

FILLING - Beat eggs and sugar until light.

Add softened cream cheese and beat until smooth.

Blend in melted chocolate, vanilla, salt and sour cream thoroughly.

Pour batter into crumb crust.

Bake at 350℉ (180℃) F for 1 hour, until cheesecake is just firm when pan is jiggled slightly.

Cool in pan on wire rack.

Refrigerate, covered, overnight.

If desired, top with whipped cream when served.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 31768% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 104mg 35%
Sodium 238mg 10%
Total Carbohydrate 7g 7%
Dietary Fiber 0g 1%
Sugars g
Protein 11g
Vitamin A 17% Vitamin C 0%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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