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  • Total Time:
  • Prep Time: 30 min
  • Cook Time: 50 min

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Ingredients

For 12 Servings

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Directions

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  • 1 Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
  • 2 Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
  • 3 In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust.
  • 4 Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan.
  • 5 In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers. Yield: 12 servings.

Directions

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1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine cracker crumbs and brown sugar; stir in butter.
2. Press onto the bottom and 1 in. up the sides of prepared pan. Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack.
3. In a large bowl, beat cream cheese until smooth. Beat in the chocolate, brown sugar and cocoa. Add eggs; beat on low speed just until combined. Stir in extracts. Pour into crust.
4. Place pan in a large baking pan. Fill larger pan with 1 in. water. Bake at 350° for 50-55 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for 4 hours or overnight. Remove sides of pan.
5. In a large saucepan, combine topping ingredients. Bring to a boil over medium heat; cook and stir for 3 minutes. Cool. Spread topping over cheese cake. Refrigerate leftovers. Yield: 12 servings.
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