Cakes and Frostings, Misc Desserts

Chocolate Chip Cheesecake

  • 2 cups Graham cracker crumbs
  • 1/4 cup Sugar (for crust)
  • 6 tablespoons Butter or margarine, melted
  • 2 1/4 pounds Cream cheese
  • 1 3/4 cups Sugar (for filling)
  • 5 Eggs
  • 1 cup Irish cream
  • 1 tablespoon Vanilla extract
  • 1 cup Chocolate morsels, semi-sweet
  • 1 cup Whipping cream
  • 2 tablespoons Sugar (for topping)
  • 1 teaspoon Coffee, instant powder
  • ~ Chocolate curls as garnish

    • CRUST

    Preheat oven to 325º. Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325º.

    FILLING

    Beat cream cheese until smooth with an electric mixer. Gradually add sugar, then eggs one at a time, then Irish cream and finally vanilla. Sprinkle half of the chocolate chips overcrust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake untilcake is puffed, springy in the center and golden brown, about 1 hour and 20 minutes. Cool cake completely in refrigerator.

    COFFEE CREAM TOPPING

    Beat whippingcream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!