Decadent Chocolate Cheesecake Recipe

Posted by Grandma Jeanne on January 28, 2009

2 cups chocolate wafer crumbs (cookies)
3/4 teaspoon cinnamon
1/2 cup butter, melted
3 (8 ounce) packages cream cheese, softened
1 cup sugar
2 tablespoons unsweetened cocoa powder
3 eggs (room temperature)
1 teaspoon vanilla
8 ounce bar Hershey’s milk chocolate
3 cups whipping cream (not whipped)
1/2 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla

Mix wafer crumbs with cinnamon. Blend in butter with fork.

Press crumbs firmly against bottom and sides of well-greased 9″ springform pan and chill.

Beat cream cheese until smooth.

Combine 1 cup sugar and cocoa; add to cream cheese.

Beat in eggs, one at a time. Add vanilla and mix in melted chocolate.

Beat in whipping cream; then pour in well-chilled pie shell.

Bake at 350 degrees for 1 hour to 1-1/4 hours. Cake will seem quite liquidy when removed from oven.

Let cool and chill at least 24 hours before serving.

Remove sides of springform pan to serve.

Garnish with sour cream topping by combining sour cream, sugar, and vanilla until well blended.

Spread on top of cheesecake.

Sprinkle with chopped nuts or slivered chocolate pieces.

Caramel Apple Cheesecake Recipe

Posted by Grandma Jeanne on December 24, 2008

1 can (21 ounces) apple pie filling
9 inch graham cracker crust
16 ounces cream cheese, softened
1/2 cup sugar
1/4 teaspoon vanilla
2 eggs
1/4 cup caramel topping
12 pecan halves
2 tablespoons chopped pecans

Reserve 3/4 cup of apple pie filling. Set aside.

Spoon the remaining filling into the crust.

Beat together the cream cheese, sugar, and vanilla until smooth.

Add the eggs and mix well.

Pour this mixture over the pie filling.

Bake at 350 degrees for 35 minutes or until center of the cake is set.

Cool to room temperature.

Mix the reserved pie filling and the caramel topping in a small saucepan and heat for about 1 minute or until spreadable.

Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly.

Decorate the edge of the cheesecake with pecan halves and sprinkle with chopped pecans.

Refrigerate the cake until ready to serve.