Creamy Chocolate Cheesecake
Yield
10 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pretzels
finely crushed |
* |
| 1 | tablespoon |
sugar
|
|
| ⅓ | cup |
margarine
melted |
|
| 16 | ounces |
cream cheese
softened |
|
| 1 | cup |
sugar
|
|
| ⅓ | cup |
cocoa powder
european style |
|
| 2 | large |
eggs
|
|
| 1 | cup |
sour cream
dairy |
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pretzels
finely crushed |
* |
| 15 | ml |
sugar
|
|
| 79 | ml |
margarine
melted |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 237 | ml |
sugar
|
|
| 79 | ml |
cocoa powder
european style |
|
| 2 | large |
eggs
|
|
| 237 | ml |
sour cream
dairy |
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃) Fahrenheit.
In medium bowl, stir together crushed pretzels, 1 tablespoon sugar and butter.
Press mixture onto bottom of 9-inch springform pan.
Bake 8 minutes; cool slightly.
In large mixer bowl, beat cream cheese until smooth and creamy.
Gradually beat in 1 cup sugar and cocoa.
Add eggs, one at a time, beating well after each addition.
Stir in sour cream and vanilla; blend well.
Pour batter over crust.
Bake 35 minutes.
Turn off oven; leave cheesecake in oven 20 minutes without opening door.
Remove from oven.
With knife, loosen cake from side of pan.
Cool completely; remove side of pan.
Cover; refrigerate.
Garnish as desired.
Cover; refrigerate leftover cheesecake.
