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Easy Chocolate Cheesecake Recipe
|Chocolate cookie/Graham cracker crumbs||1 3⁄4 Cup (28 tbs)|
|Margarine/Butter||1⁄3 Cup (5.33 tbs), melted|
|Sweet chocolate||8 Ounce (2 Package)|
|Light corn syrup/Dark corn syrup||2⁄3 Cup (10.67 tbs)|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Vanilla||1 1⁄2 Teaspoon|
|Cheese||1 Cup (16 tbs), cut into cubes|
Serving size: Complete recipe
Calories 4798 Calories from Fat 2249
% Daily Value*
Total Fat 255 g392.4%
Saturated Fat 127 g635%
Trans Fat 0 g
Cholesterol 685.9 mg
Sodium 2779 mg115.8%
Total Carbohydrates 543 g181%
Dietary Fiber 31 g124%
Sugars 277.2 g
Protein 122 g243.3%
Vitamin A 114.6% Vitamin C 0.92%
Calcium 126.9% Iron 50.6%
*Based on a 2000 Calorie diet
Press into pie plate or onto bottom and 1 1/4 inches up side of springform pan.
Microwave 1 1/2 packages (6 ounces) chocolate in microwavable bowl on HIGH 1 1/2 to 2 minutes, stirring halfway through heating time.
Stir until completely melted.
Place eggs, corn syrup, cream and vanilla in blender container; cover: Blend until smooth.
With blender running, gradually add cream cheese, blending until smooth.
Blend in melted chocolate.
Pour into crust.
Bake 50 to 55 minutes or until center is almost set.
Cool on wire rack.
Cover; refrigerate 3 hours or overnight.
Just before serving, melt remaining 1/2 package (2 ounces) chocolate and drizzle over top.
Garnish with raspberries, if desired.