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Name: Chocolate Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 10
Cuisine: American
Ingredients: 1/4 c Sugar; 1/4 c Melted margarine; 2/3 c Graham cracker crumbs

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INGREDIENTS

1/4 c Sugar
1/4 c Melted margarine
2/3 c Graham cracker crumbs

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 12 oz Semi-sweet chocolate chips 1/2 c Hot coffee 1 lb Cream cheese 1 c Sugar 4 Eggs 2 ts Vanilla Butter sides of springform pan. Mix crust ingredients together and press into bottom of pan. (I like to line the bottom of the pan with a piece of waxed paper or greased parchment paper as it makes it easier to remove from the pan.) Melt chocolate chips in hot coffee. In a large bowl, blend cream cheese, sugar, eggs and vanilla. Beat until thoroughly blended. Then add chocolate/coffee mixture and blend. Pour into prepared pan. Bake at 325 degrees for 55 to 60 minutes. Turn off oven. DO NOT OPEN OVEN DOOR. Leave the cheesecake in the oven for 2 to 3 hours. To remove cheesecake from pan. release spring and remove pan side. Invert a plate on top of the cheesecake. Turn over, remove bottom of pan (much easier if you have lined pan with paper as above). Invert another plate over upside-down cheesecake and turn over. Remove plate from top of Cheesecake. Can top with whipped cream and shaved chocolate or cherries Recipe by: Janet Morrissey Posted to CHILE-HEADS DIGEST V3 #,

NOTES

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Chocolate Cheesecake

1/4 c Sugar
1/4 c Melted margarine
2/3 c Graham cracker crumbs

MMMMM--------------------------FILLING-------------------------------     12 oz Semi-sweet chocolate chips    1/2 c  Hot coffee      1 lb Cream cheese      1 c  Sugar      4    Eggs      2 ts Vanilla   Butter sides of springform pan. Mix crust ingredients together and  press into bottom of pan. (I like to line the bottom of the pan with  a piece of waxed paper or greased parchment paper as it makes it  easier to remove from the pan.)    Melt chocolate chips in hot coffee.    In a large bowl, blend cream cheese, sugar, eggs and vanilla. Beat  until thoroughly blended. Then add chocolate/coffee mixture and  blend. Pour into prepared pan.    Bake at 325 degrees for 55 to 60 minutes. Turn off oven. DO NOT OPEN  OVEN DOOR. Leave the cheesecake in the oven for 2 to 3 hours.    To remove cheesecake from pan. release spring and remove pan side.  Invert a plate on top of the cheesecake. Turn over, remove bottom of  pan (much easier if you have lined pan with paper as above). Invert  another plate over upside-down cheesecake and turn over. Remove plate  from top of Cheesecake.    Can top with whipped cream and shaved chocolate or cherries    Recipe by: Janet Morrissey <janetm@online.magnus1.com>    Posted to CHILE-HEADS DIGEST V3 #,

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 10 servings

Calories: 123
Calories from Fat: 46 (37%)

Amt Per Serving		% DV

	Total Fat 5.2g	7 %
	Saturated Fat 1g	5 %
	Monounsaturated Fat 2.4g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 91.1mg		3 %
Potassium 11.4mg		0 %
Total Carbohydrate 19.4g		6 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 19.2g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 123

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