Holley's Cheesecake
Holley's Cheesecake recipe
Yield
16 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups | graham cracker crumbs |
*
|
| 1 | cup | sugar |
|
| 8 | tablespoons | sugar |
|
| 3 ½ | pounds | cream cheese |
|
| 5 | large | eggs |
|
| 2 | teaspoons | vanilla extract |
|
| 1 ½ | pints | sour cream |
*
|
| hot fudge sauce | |||
| 5 | tablespoons | butter, unsalted |
|
| 2 | squares |
unsweetened chocolate
unsweetened, chopped |
|
| 1 | teaspoon | vanilla extract |
|
| ⅔ | cup | evaporated milk |
|
| ¼ | cup | cocoa powder |
|
| ¾ | cup | sugar |
|
| 2 | teaspoons |
liqueur
grand marnier or cointreau, orange flavor |
*
|
Directions
Cheesecake:
Blend together graham cracker crumbs, 4 tablespoons sugar and butter and line bottom of springform pan.
Cream cheese until blended.
Add eggs, one at a time.
Add ½ pint sour cream, 1 cup sugar and 1 teaspoon vanilla.
Pour on crust and bake 1 hour at 300.
Let stand.
Blend together 1 pint sour cream, 4 tablespoons sugar and 1 teaspoon vanilla.
Pour over cake. Bake 5 minutes at 300. Cool and refrigerate. Fudge sauce Melt butter in saucepan.
Remove from heat, add cocoa and wisk until smooth.
Stir in chocolate, sugar and evaporated milk.
Bring to boil over medium heat, stirring constantly.
Remove from heat. Cool briefly, then add vanilla and Grand Marnier.
Mix, adding salt to taste if necessary.
Pour hot sauce over cool cake just before serving.
Two cups fudge sauce stores nicely in refrigerator.
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