When you think of Thanksgiving desserts, I bet you think of Apple, Pumpkin and Pecan Pie. What would this holiday be like without one, two or all of them. I love pie, but, a slice of apple pie does it for me and the rest of the pie could sit until Christmas. Whenever we cook a big meal...Thanksgiving, Christmas, or Easter...I love to finish with something chocolate. Usually, we make a big bowl of Chocolate Oreo Cookie Trifle, otherwise known as GOO.
About 15+ years ago, I came across a recipe for a chocolate cheesecake called Creamy Chocolate Lace Cheesecake. I started making it for dessert at Easter and it was a hit. A great chocolate crust with a creamy, smooth chocolate filling and slightly sour topping. The blend of flavors was amazing. I put the recipe on my big index cards and haven't made this cheesecake in over 10 years. Jeff's daughter, Kate (our queen of birthday cakes), came across the recipe after she had a request for a rich chocolately, birthday cake. It was always delicious and people loved it. We needed to make this recipe.
Kate made the Creamy Chocolate Lace Cheesecake and it came out perfect, just as I remembered. She brought it to work and it was a big success, so much so, that she has to make it again next week. As far as I am concerned that is a perfect cheesecake.
So, take care of the chocoholics at your next gathering with this creamy chocolatey cheesecake. It could go faster than your favorite apple pie!
Recipe for Creamy Chocolate Lace Cheesecake
Chocolate Cookie Crust
1-1/2 cups of chocolate wafer crumbs
1/2 cups of finely chopped almonds
1/4 cups of butter, melted
2 8oz packages of cream cheese, softened
2/3 cups of sugar
1- 12 ounce bag of semi-sweet chocolate chips, melted and cooled
1 cups of whipping cream
2 tablespoons of butter, melted
1 teaspoon of vanilla
Sour Cream Topping
1 cup of sour cream
1 1/2 teaspoons of vanilla
1 teaspoon of sugar
1/2 ounce of unsweetened chocolate, melted
1. Pre-heat oven to 325*F. Butter a 9inch springform pan.
2. In large bowl combine all crust ingredients; mix well. Press the mixture into the bottom and partially up the side of the springform pan.
3. Using a large mixer, combine the cream cheese and 2/3 cups of sugar. Beat at medium speed until smooth and creamy. Lower the speed and add the eggs, one at a time, beating just until blended.
4. Add the melted chocolate chips; beat well. Add all remaining filling ingredients, whipping cream, vanilla and melted butter, beat until smooth. Pour into crust lined pan.
5. Bake at 325*F for 55 to 65 minutes or until edges are set; center of cheesecake will be soft but an inserted toothpick should come out clean. Cool in pan for 10 minutes. Carefully remove sides of pan.
6. Allow to cool for at least 2 hours. You want the cheesecake completely cooled before you add the sour cream topping.
7. In a small bowl, combine the sour cream, 1-1/2 teaspoons of vanilla and 1 teaspoon of sugar. Stir until smooth spread over cooled cheesecake.
8. Drizzle with melted unsweetened chocolate in a lace design pattern. Refrigerate atleast 4 hours or over night. Store in refrigerator.
Written by Tricia White