My husband took me out for Valentine’s Day about bought the most amazing piece of cheesecake for our dessert. I’ve never had anything like it – it was the perfect chocolate food. Smooth, silky, and rich, it was absolutely wonderful.
So color me thrilled when he decided later that he’d try to make one for me himself.
This is what he came up with.
The texture is a bit different than the restaurant version, but it’s no less amazing. It’s chocolate-y and rich and completely decadent.
I think that he needs to make these on a very regular, frequent basis – right??
If you like cheesecake or chocolate or dessert, grab your supplies and get baking. You won’t be sorry. (The extra-good news, besides the it’s-delicious part? This cheesecake is easy. No water baths, no foil bibs for the pans, no myriads of ingredients necessary. All told, for a cheesecake, it’s pretty simple – which means you get to enjoy it sooner.)
Oh – and be prepared to hide the results. You won’t want to share.
- 18 crushed chocolate sandwich cookies with the icing removed
- 2 T. melted butter
- 3 8-oz packages of cream cheese
- 3/4 c. sugar
- 1 t. vanilla
- 3/4 c. hazelnut liqueur
- 8 oz. semi-sweet Baker's chocolate, melted and cooled slightly
- 3 eggs
- Preheat oven to 325 degrees.
- Mix cookie crumbs and butter.
- Press crumb mixture into the bottom of a 9" springform pan.
- Bake crumb crust for 10 minutes.
- Beat cream cheese, sugar, liqueur, and vanilla with mixer until blended.
- Add melted chocolate and mix well.
- Mix in eggs individually.
- Pour cream cheese mixture over crust.
- Bake for 50 minutes.
- Chill for 4 hours before removing from pan.