7th Anniversary Chocolate Cheesecake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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My husband and I came up with this recipe on our 7th anniversary (hince the name!!). This is on the easy side to make, just time consuming, but absolutely delicious. This is not a low calorie meal and I myself being diabetic, cannot enjoy like I would like to. Read more . I personally used the Splenda for this recipe and it was a big hit. Hope you all enjoy and feel free to leave any comments or suggestions. Ingredients:
crust |
1 bag graham crackers (about 1/3 lb.), crushed finely |
4 tbs. butter, melted |
1/4 tsp. cinnamon |
1/4 tsp. nutmeg |
1/8 cup splenda or 1/4 cup sugar |
filling |
1/2 cup splenda or 1 cup sugar, separated |
4 eggs, separated |
2 tbs. flour |
1/4 tsp. salt |
1 tsp. vanilla |
1 lb. (2 boxes) cream cheese, softened |
1-1/4 cup chocolate sauce (recipe follows), divided |
chocolate sauce |
1/2 bag semi-sweet chocolate chips |
1/4 cup heavy cream |
1/2 cup milk |
1 tsp. cinnamon |
1 tsp. nutmeg |
5 tbs. butter |
powdered sugar (for garnish) |
Directions:
1. CRUST:
2. Combine graham crackers, melted butter, cinnamon, nutmeg and Splenda.
3. Butter a spring-form 9” pan.
4. Put crumb mixture all over bottom and about 1” up sides.
5. Place in freezer for about 15 minutes, then move to refrigerator for about 10 minutes to set.
6. CHOCOLATE SAUCE:
7. Melt butter on stovetop over medium heat, add heavy cream and milk and bring to a boil.
8. Add chocolate chips and spices and stir, constantly, until all the chocolate chips have melted and the mixture is smooth.
9. Let cool for about 30 minutes.
10. FILLING:
11. Preheat oven to 325°.
12. Beat egg yolks until thick and foamy.
13. Add 1 cup chocolate sauce, flour, salt, 3/4’s of the Splenda or sugar and vanilla.
14. Beat until blended well.
15. Add cream cheese, 1/2 lb. at a time and beat until smooth.
16. Set aside.
17. Beat egg whites until foamy, slowly beat in remaining Splenda.
18. Beat until whites are stiff and shiny.
19. Fold into cream cheese mixture, pour into crumb crust.
20. Smooth top, bake 50 minutes to 1 hour.
21. Let cool on counter for about 10 minutes.
22. Spread remaining chocolate sauce on top of cheesecake and sprinkle with powdered sugar.
23. Set in freezer for 30 minutes to set, move to refrigerator to store.
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