EASY CHOCOLATE CHEESECAKE
recipe adapted from Dorie Greenspan
1 1/2 c. graham cracker crumbs
2 T. sugar
4 T unsalted butter, melted
3, 8 oz. packages reduced fat cream cheese, room temperature
1/2 c. sugar
3 large eggs, room temperature
1 tsp. pure vanilla extract
pinch of salt
6 oz. dark chocolate, melted
Additional dark chocolate, shaved, for garnish
Preheat oven to 350 degrees F. Spray or grease a 9in springform pan.
In a food processor, pulse the graham crackers, sugar and butter together until moist.
Pour the crust mixture into the prepared pan and press along the bottom and up the sides of the pan (approx. 1.5 inches up the side if possible). Freeze the crust for approx. 10 minutes.
Bake the crust in the preheated oven for 10 minutes. Set aside and allow to cool while you prepare the filling.
In a large food processor or blender, add the cream cheese and sugar. Blend until white and smooth, approx. 2 minutes. Add the eggs, vanilla, salt and pulse approx. 6 times, scraping down the sides in between to ensure all ingredients are fully incorporated. Add the melted chocolate and pulse a couple more time until blended.
Scrape the filling into the cooled crust.
Fill a large pan (I use a roasting pan) with approx. 2 inches of water and place on the bottom rack in the oven (optional). This helps keep the oven heat moist and helps prevent the cheesecake from cracking while baking.
Bake the cheesecake on the middle rack of the oven for approx. 40-45 minutes.
Transfer to a cooling rack. Once cooled to room temperature, refrigerate for at least 8 hours or ideally, overnight, before serving.
Garnish with shaved chocolate (optional).
The cheesecake can be stored in the refrigerator for up to three days or frozen, wrapped well, for up to two months. Defrost in the refrigerator before serving.
About once every weekend, I announce “I need to bake something. What sounds good?” to my family. There’s rarely a shortage of suggestions and for the past month or so, my husband has been repeatedly requesting apple fritters. I would briefly consider his suggestion, but then dismiss it because it just seemed like too much work. Until this weekend. The poor guy had been sick all week and finally got his appetite back. So when he asked for apple fritters for the 5th time, I complied. Read More
Happy First (Unofficial) Day of Fall! Even though it’s still blazing hot in the South, at this time of year my inner Northerner reminds me that it’s time to start embracing the autumn season. And, for me (and countless others), baking is a big part of the season. Pumpkins, apples … you know the drill.
My grandma used to make delicious pumpkin muffins. There would be these pockets of pumpkin in them, that didn’t tasty bread-y like a muffin, but instead tasted like little dollops of pumpkin pie baked right into the muffin. They were amazing and she was well known for that recipe. I’ve had in on my mind for a while to try to recreate that unique texture and thought I’d give it a whirl in a coffee cake. While it’s not exactly like her muffins, it’s definitely reminiscent and definitely delicious. I hope you love it!
Pumpkin Pie Streusel Coffee Cake
For the cake
For the pumpkin pie “dollops”
7.5 oz. (1/2 can) of pumpkin
2/3 cup sugar
2 tsp pumpkin pie spice
For the crumb topping
1/2 cup of butter
1 cup of flour
1/3 cup brown sugar
1/3 cup white sugar
1 tbsp pumpkin pie spice
Preheat oven to 350 degrees.
Start with the crumb topping. Soften butter and mix in sugars and spice. Add flour and mix until crumbly. Set aside in fridge or freezer so it slightly hardens prior to baking.
Next, make the cake batter. Beat the sour cream and eggs.
Pour the wet ingredients into the dry ingredients and mix until just incorporated.
Now, move onto the pumpkin “dollops”. Beat eggs, sugar and pumpkin in another bowl.