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Cocoa Cheesecake Recipe
|Crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1 Cup (16 tbs), melted|
|Cream cheese||16 Ounce (2 Packages)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsweetened cocoa powder||1 Cup (16 tbs)|
|Vanilla extract||1 Teaspoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 4690 Calories from Fat 3739
% Daily Value*
Total Fat 427 g656.5%
Saturated Fat 252.2 g1261%
Trans Fat 0 g
Cholesterol 1525.2 mg
Sodium 2008.9 mg83.7%
Total Carbohydrates 259 g86.2%
Dietary Fiber 80.2 g320.8%
Sugars 109.6 g
Protein 95 g189.8%
Vitamin A 263.4% Vitamin C 3.4%
Calcium 114.7% Iron 211.7%
*Based on a 2000 Calorie diet
Press on bottom and 1-1/2 to 2 inches up side of an 8-inch springform pan; refrigerate.
Preheat oven to 375°F (190°C).
In a medium mixing bowl, cream the cheese, 1-1/4 cups sugar and the cocoa.
Add vanilla and eggs, beating until smooth.
Pour into prepared crust.
Bake 25 minutes.
Remove from oven but do not turn off oven.
In a small bowl, combine sour cream, 2 tablespoons sugar and vanilla.
Spread over top of baked filling.
Return to oven; bake 10 minutes.
Cool several hours or overnight.
Remove side of pan.
Cut cheesecake into wedges.