Try this Velvet Chocolate Cheesecake recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 375. Crush 20 of the cookies. Mix with butter. Press firmly onto bottom of 8 inch springform pan. Stand remaining 10 cookies around side of pan.
Reserve 2 Tablespoons of the sugar. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add remaining sugar, the cocoa and 1 tsp. of the vanilla. mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust. Cover tops of cookies with strip of foil to prevent over browning.
Bake 50 minutes or until cheesecake is puffed and almost set in center. Remove from oven. Mix reserved 2 Tbsp. sugar, the sour cream and remaining 1/2 tsp. vanilla until well blended. Spread evenly over cheesecake. Return to oven. Bake an additional 10 minutes. Run knife around rim of pan to loosen cake. cool before removing rim of pan. Refrigerate 4 hours or overnight.
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 328 | ||
Calories from Fat: 162 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 9.4g | 47 % | |
Monounsaturated Fat 5.4g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 294.9mg | 91 % | |
Sodium 169.7mg | 6 % | |
Potassium 116.3mg | 3 % | |
Total Carbohydrate 35.2g | 10 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 34.6g | ||
Protein 8.3g | 12 % | |
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. |
Calories per serving: 328
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