Chocolate Cheesecake with Chocolate Nutmeg Crust
Chocolaty, creamy, smooth and rich. This chocolate cheesecake is an ultimate indulgence.
Yield
16 servingsPrep
20 minCook
60 minReady
9 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 8 ½ | ounces |
chocolate wafer cookies
|
|
| ⅓ | 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
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | cup |
sour cream
|
|
| 1 | x |
whipped cream
optional |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 245.7 | ml/g |
chocolate wafer cookies
|
|
| 79 | ml |
butter
melted |
|
| 3E+1 | ml |
sugar
|
|
| 1.3 | ml |
nutmeg
|
|
| Filling | |||
| 3 | large |
eggs
|
|
| 237 | ml |
sugar
|
|
| 693.6 | ml/g |
cream cheese
softened |
|
| 346.8 | ml/g |
chocolate pieces
semi-sweet, melted |
* |
| 5 | ml |
vanilla extract
|
|
| 0.6 | ml |
salt
|
|
| 237 | ml |
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.
