Chocolate Fantasy Cheesecake Recipe




Chocolate Fantasy Cheesecake Ingredients


CHOCOLATE COOKIE CRUST

11 chocolate sandwich cream cookies, c, rushed
3 tbsp butter, melted

TRIPLE CHOCOLATE FILLING

19 oz cream cheese
2/3 cup sugar
5 eggs
1/2 cup sour cream
1/2 cup whipping cream
1/3 cup creme de cacao
1 1/4 tsp vanilla extract
10 oz semisweet chocolate, melted
4 oz german sweet chocolate, grated

A Recipe for
Chocolate Fantasy Cheesecake

 

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.




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This Recipe for Chocolate Fantasy Cheesecake is one of thousands in the Recipes-to-go Dessert Cookbook.


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Food Tip
Leftovers should never be at room temperature for more than 2 hours. They should be refrigerated quickly. Refrigerators are designed to accommodate changes in temperatures. Alhough plastic wrap may prevent contact with other food and bacteria, it will not prevent growth of bacteria already in or on the food if left out at room temperature.




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This is a recipe for Chocolate Fantasy Cheesecake from the recipe cookbook of Recipes-to-go (Dessert)


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Chocolate Fantasy Cheesecake recipe - a tasty recipe for you to add to your collection!

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Chocolate Fantasy Cheesecake

Condensed milk is wonderful. I don't see how they can get a cow to sit down on those little cans.

Fred Allen






Chocolate Fantasy Cheesecake Directions

CRUST: In a small bowl, stir together crushed cookies and melted
butter until well combined. Press crumb mixture evenly onto the
bottom of a greased 9-inch springform pan.

FILLING: In a large bowl, combine cream cheese and sugar. Beat with an
electric mixer until smooth. Add eggs, one at a time, beating well
after each addition. Stir in sour cream, whipping cream, creme de
cacao, and vanilla extract. Stir in melted semisweet chocolate and
grated German chocolate. Pour the cream cheese mixture over the
crust. Bake at 350 degrees F for 15 minutes. Lower the temperature to
200 degrees F and bake for 1 hour and 10 minutes or until the center
no longer looks wet or shiny. Remove the cake from the oven and run a
knife around the inside edge of the pan. Turn the oven off; return
the cake to the oven for an additional 2 hours. Chill, uncovered,
overnight.

Serves: 1

 

 

 

 

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