This New York-Style chocolate cheesecake bakes up nice and high and has a dense, yet very creamy texture. It is perfect for a special occasion.
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1 1/4 cups graham cracker crumbs
1/4 cup Land O Lakes® Butter melted
2 tablespoons sugar
1 (12-ounce) bag (2 cups) milk chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar
4 large Land O Lakes® Eggs
1/2 cup sour cream
2 teaspoons vanilla
1 1/2 cups sour cream
1 teaspoon vanilla
Heat oven to 350°F.
Stir together all crust ingredients in bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake 8-12 minutes or until golden brown. Cool completely.
Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted. Cool 15 minutes.
Combine cream cheese and 3/4 cup sugar in bowl. Beat at medium speed, scraping bowl often, 2-3 minutes or until creamy. Gradually add eggs, one at a time, beating well after each addition. Add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla. Beat at low speed 1-2 minutes or until well mixed.
Pour cheesecake mixture into baked crust. Bake 80-95 minutes or until just set 2 inches from edge of pan.
Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl. Spread evenly over top of hot, partially baked cheesecake. Continue baking 5 minutes. Let stand, uncovered, 30 minutes or until cooled. Loosen sides of cheesecake by running knife around inside of pan. Do not remove side of pan. Loosely cover; refrigerate 8 hours or overnight. Remove side of pan. Store refrigerated.
A large crack may form around cheesecake.
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