This delicious cheesecake is easy to make!!!
...and so easy to enjoy!!!
Here's the recipe...
For crust:
1 1/4c. chocolate wafer crumbs
1/2c. finely chopped pecans
1/3c. sugar
1/3c. butter, melted
For filling:
12 oz. chocolate
1/2c. butter
4 - 8oz. packages cream cheese, softened
1 1/2c. sugar
4 large eggs
2 T. unsweetened cocoa powder
1 T. vanilla
2c. sour cream
Preheat oven to 300*.
To prepare crust: Combine all crust ingredients and press mixture into into bottom and 1 inch up the sides of a 10-inch springform pan.
To prepare filling: In a small saucepan combine chocolate and butter.
Cook over low heat, stirring occasionally, until chocolate is melted and smooth.
Remove from heat and let cool slightly.
In a large bowl beat cream cheese at medium speed with mixer until creamy.
Add sugar, beating until fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in cocoa, vanilla and melted chocolate mixture until combined.
Stir in sour cream.
Spoon batter into prepared crust.
Bake 1 hour and 30 minutes.
Turn off oven.
Let cheesecake stand in oven for 1 hour.
Remove from oven, and gently run a knife around edges of pan to release crust from sides of pan.
Cool completely in pan on a wire rack for 1 hour.
Cover and chill for 8 hours.
Top with Coconut-Pecan Topping...
[Here's the recipe!]
2/3c. evaporated milk
2/3c. sugar
1/2c. butter
4 egg yolks
1 1/2c. sweetened flaked coconut
1c. chopped pecans
In a medium saucepan, combine evaporated milk, sugar, butter and egg yolks.
Cook over medium heat, stirring constantly, for 7 to 9 minutes or until thickened.
Remove from heat and stir in coconut and pecans.
Let cool for 30 minutes.
Cover and refrigerate until ready to use.
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You'll notice in the pic that we didn't have the topping on the cheesecake...
I put it on once I had the cheesecake slices on the plate.
I wasn't sure how the topping would hold up over time in the fridge...
It IS a most delicious cheesecake!
I would make it again!
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