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Chocolate Custard Chocolate Cheesecake

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Submitted by dulce2

Enjoy this delicious chocolate cheesecake.

YIELD

16 servings

PREP

25 min

COOK

35 min

READY

5 min

Ingredients

¾ 177
CUP ML GRAHAM CRACKER CRUMBS
finely crushed *
1 15
TABLESPOON ML SUGAR
2 3E+1
TABLESPOONS ML BUTTER
melted
1 1
PACKAGE PACKAGE PUDDING MIX
or pie-filling, chocolate
¾ 177
CUP ML SUGAR
1 237
CUP ML MILK
1 1
SQUARE SQUARE UNSWEETENED CHOCOLATE
24 693.6
OUNCES ML/G CREAM CHEESE
3 3
EACH EACH EGG YOLKS *
2 1E+1
TEASPOONS ML VANILLA EXTRACT
¼ 1.3
TEASPOON ML SALT
3 3
EACH EACH EGG WHITES *
1 237
CUP ML SOUR CREAM

Directions

Combine graham cracker crumbs, sugar and melted butter.

Press on bottom and sides of a greased 10 inch springform pan.

Combine pudding mix, sugar and milk in saucepan.

Add chocolate, cook and stir over medium Heat until mixture comes to a full boil.

Remove from heat.

Cover surface with waxed paper and set aside.

Beat cream cheese until fluffy.

Beat in yolks, vanilla, salt and pudding.

Beat egg whites with hand whisk in a clean bowl until soft peak forms.

Fold in egg whites into cream cheese mixture.

Pour over crumbs in pan.

Bake on lowest rack at 350℉ (180℃) for about 1 hour or until center is set lightly when touched.

Cool for 4 hours.

Spread top with sour cream and let set in refrigerator for overnight.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 94g (3.3 oz)
Amount per Serving
Calories 281 68% from fat
 % Daily Value *
Total Fat 21g 32%
Saturated Fat 13g 66%
Trans Fat 0g
Cholesterol 59mg 20%
Sodium 221mg 9%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 15% Vitamin C 0%
Calcium 8% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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