7th Anniversary Chocolate Cheesecake
From knwalter 16 years ago
- 60 minutes to make
- Serves 12
My husband and I came up with this recipe on our 7th anniversary (hince the name!!). This is on the easy side to make, just time consuming, but absolutely delicious. This is not a low calorie meal and I myself being diabetic, cannot enjoy like I would like to. Read more I personally used the Splenda for this recipe and it was a big hit. Hope you all enjoy and feel free to leave any comments or suggestions. See less
Ingredients
- CRUST: shopping list
- 1 bag graham crackers (about 1/3 lb.), crushed finely shopping list
- 4 Tbs. butter, melted shopping list
- 1/4 tsp. cinnamon shopping list
- 1/4 tsp. nutmeg shopping list
- 1/8 cup Splenda or 1/4 cup sugar shopping list
- FILLING: shopping list
- 1/2 cup Splenda or 1 cup sugar, separated shopping list
- 4 eggs, separated shopping list
- 2 Tbs. flour shopping list
- 1/4 tsp. salt shopping list
- 1 tsp. vanilla shopping list
- 1 lb. (2 boxes) cream cheese, softened shopping list
- 1-1/4 cup chocolate sauce (recipe follows), divided shopping list
- chocolate SAUCE: shopping list
- 1/2 bag semi-sweet chocolate chips shopping list
- 1/4 cup heavy cream shopping list
- 1/2 cup milk shopping list
- 1 tsp. cinnamon shopping list
- 1 tsp. nutmeg shopping list
- 5 Tbs. butter shopping list
- powdered sugar (for garnish) shopping list
How to make it
- CRUST:
- Combine graham crackers, melted butter, cinnamon, nutmeg and Splenda.
- Butter a spring-form 9” pan.
- Put crumb mixture all over bottom and about 1” up sides.
- Place in freezer for about 15 minutes, then move to refrigerator for about 10 minutes to set.
- CHOCOLATE SAUCE:
- Melt butter on stovetop over medium heat, add heavy cream and milk and bring to a boil.
- Add chocolate chips and spices and stir, constantly, until all the chocolate chips have melted and the mixture is smooth.
- Let cool for about 30 minutes.
- FILLING:
- Preheat oven to 325°.
- Beat egg yolks until thick and foamy.
- Add 1 cup chocolate sauce, flour, salt, 3/4’s of the Splenda or sugar and vanilla.
- Beat until blended well.
- Add cream cheese, 1/2 lb. at a time and beat until smooth.
- Set aside.
- Beat egg whites until foamy, slowly beat in remaining Splenda.
- Beat until whites are stiff and shiny.
- Fold into cream cheese mixture, pour into crumb crust.
- Smooth top, bake 50 minutes to 1 hour.
- Let cool on counter for about 10 minutes.
- Spread remaining chocolate sauce on top of cheesecake and sprinkle with powdered sugar.
- Set in freezer for 30 minutes to set, move to refrigerator to store.
People Who Like This Dish 14
- NadineM Mississauga, Canada
- momo_55grandma Mountianview, AR
- barneswifemn Minneapolis, MN
- broadzilla Saxonburg, PA
- rae760 Twentynine Palms, CA
- scottlee6969 Louisville
- sweetthing1953 Sharpsburg, GA
- katelinn Toronto, CA
- pinkpasta Upstate, SC
- zena824 Somewhere, USA, AR
- Plus 4 othersFrom around the world!
The Rating
Reviewed by 2 people-
great recipe I love the thought of splenda in it Im diabetic also. Love this recipe
momo_55grandma
in Mountianview loved it
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Reviews & Comments 9
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All Comments
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Your Comments
" It was excellent "