Creole Cream Cheesecake
Graham Cracker Crust:
2 cups graham cracker crumbs
6 T melted butter or margarine
1/2 cup sugar

Preheat the oven to 240 degrees. In a 10-inch mixing bowl combine the graham crackers, butter and sugar. Stir until blended. Press the mixture evenly on the bottom and sides of a greased 10-inch springform pan. Set aside.

Cream Cheese Filling:
2 1/2 lbs (40 ozs) cream cheese
1 cup sugar
3 eggs
12 ozs creole cream cheese

Cream together the cream cheese and sugar with a paddle until smooth. Add the eggs and beat until blended. Add the Creole cream cheese. Beat until thick and smooth. Pour cheese mixture over the crumbs in the springform pan. Bake in the preheated oven for about 1 hour and 25 minutes or until set.

Topping:
3/4 cup sour cream
2 T sugar

Blend together the sour cream and sugar topping and spread topping mixture evenly over the set cheesecake. Place in a 350 degree oven for 5 minutes or until topping is tacky. Remove from oven. Let cool for 25 minutes in the pan. Run thin knife around edge of cake to loosen. Cool completely and refrigerate until ready to serve. To serve the Creole Cream Cheesecake, cut into slices, top with a caramel sauce and garnish with white and dark shavings.

Dark Chocolate Cheesecake
Graham Cracker Crust:
2 cups graham cracker crumbs
6 T melted butter or margarine
1/2 cup sugar

In a 10-inch mixing bowl combine the graham crackers, butter and sugar. Stir until blended. Press the mixture evenly on the bottom and sides of a greased 10-inch springform pan. Set aside.

Dark Chocolate Cream Cheese Filling
4 Hershey’s dark chocolate bars
4 pkgs (3 ozs each) cream cheese, softened
1/2 cup sugar
1/8 teaspoon salt
2 eggs
1 tsp. vanilla extract

Heat oven to 325 degrees. In small microwave-safe bowl, plcae chocolate bar pieces. Microwave on high 1 minute or until chocolate is melted when stirred; set aside. In a larger mixing bowl, beat cream cheese until fluffy. Stir together sugar and salt; blend into cream cheese mixture. Add eggs and vanilla; blend well. Add melted chocolate; beat just until blended. Pour into prepared crust. Bake 35 to 40 minutes or until almost set.

Topping:
3/4 cup sour cream
2 T sugar

Blend together the sour cream and sugar topping and spread topping mixture evenly over the set cheesecake. Place in a 350 degree oven for 5 minutes or until topping is tacky. Remove from oven. Let cool for 25 minutes in the pan. Run thin knife around edge of cake to loosen. Cool completely and refrigerate until ready to serve. To serve the Dark Chocolate Cheesecake, cut into slices, top with a caramel sauce and garnish with white and dark shavings.



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