It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author favorite. It could be a cookie or baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is Chocolate Lover’s Cheesecake with Quick Chocolate Crumb Crust & Quick Chocolate Drizzle!
This recipe is for the chocolate lovers in all of us. A triple treat of chocolate! The crumb crust and drizzle is great for other recipes, too, so feel free to get creative. As you can imagine, this cheesecake is rich but I’m betting you can find enough people to help you polish it off. 🙂
I hope you enjoy today’s Killer Fixin’s. Happy eating!
P.S. We’re at 433 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right-hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
CHOCOLATE LOVER’S CHEESECAKE
3 pkgs. (8 oz. each) cream cheese, softened
1 ¼ cups sugar
1 (8 oz.) container sour cream
2 tsp. vanilla
½ cup cocoa
2 T. flour
Prepare Quick Chocolate Crumb Crust (recipe below).
Heat oven to 450 degrees. Beat cream cheese and sugar until blended. Add sour cream and vanilla; beat well. Beat in cocoa and flour. Add eggs, one at a time. Beat until blended. Pour into crust. Bake, 10 minutes. Reduce oven temperature to 250 degrees, continue baking 40 minutes. Remove to wire rack. With knife, loosen cake from side of pan. Cool completely. Remove side of pan. Drizzle with Quick Chocolate Drizzle (recipe below).
Refrigerate several hours. Store covered in refrigerator.
QUICK CHOCOLATE CRUMB CRUST
[For 9-inch cheesecake]
1 cup chocolate wafer cumbs
¼ cup butter or margarine
Press into bottom of 9” springform pan.
NOTE: I prefer real butter for this one. Of course, I’ve eliminated all margarine from my diet. 🙂
QUICK CHOCOLATE DRIZZLE
6 oz. bittersweet chocolate chips or chocolate chopped roughly into pieces
6 T. unsalted butter, cut into small pieces
Place chocolate in microwave safe bowl. Set cook time to 2 minutes. To prevent burning, stop the microwave every 15-20 seconds and stir with a rubber spatula to distribute the heat. When chocolate is almost melted (probably won’t take the whole 2 minutes), add the butter to the bowl and stir until makes a smooth glaze. Drizzle immediately over pound cake, cheesecake or donuts. As it cools, it will set a bit.