Prep 30 mins
Cook 2 hrs
I believe I got this from Debbie Fields' TV show. It's the absolute best cheesecake I've ever had, even without the glaze. To respond to a review, I actually made this with a chocolate cookie crust (sorry, I don't have a recipe), so I can't comment on whether the recipe for the crust is good or not. Since the reviewer thought it was horrible, maybe you should try your own chocolate cookie crust instead. I posted the recipe like it was written by Mrs. Fields, but it didn't sound like one I wanted to try.
- 1 1⁄2 cups ground pecans
- 1 1⁄2 cups chocolate wafers
- 3⁄8 cup butter
- 16 ounces cream cheese, room temp
- 1 cup dark brown sugar
- 4 large eggs, room temp
- 1 cup sour cream
- 2 teaspoons vanilla
- 8 ounces semisweet chocolate
- 1⁄3 cup espresso
- 1⁄3 cup heavy cream
- 1 tablespoon sugar
- 3 ounces semisweet chocolate
- Crust: Stir together ingredients.
- Press on sides of springform pan and refrigerate.
- Drizzle 3 oz.melted semisweet chocolate over it. (This 3 oz. is optional, and it's not included in the ingredients above).
- Filling: Cream cream cheese.
- Add brown sugar.
- Add eggs, one at a time, beating well.
- Add vanilla, coffee, cooled chocolate, and sour cream, separately.
- Blend after each addition.
- Place the cheesecake in water bath with foil around pan.
- Bake at 300F for 1 hr.;.
- reduce to 275F for 1 hr; reduce to 250F for 30 minute.
- Glaze: After cheesecake has cooled, melt ingredients in microwave and pour warm over cooled cheesecake.
- Now I usually don't add the chocolate drizzle over the bottom, and I just make a plain chocolate crust (without the nuts).
- But I promise you, this is the best chocolate cheesecake I've ever eaten.
I would not recommend this recipe to anyone. The crust was horrible, I made it with the pecans, and the filling with the glaze was tasteless, barely any chocolate or espresso flavor.
The way this recipe is currently written, it's not clear if it's a total of 11oz of chocolate (3oz over the crust, 5oz in the filling & 3oz in the glaze) or 14oz total (3oz over the crust, 8oz in the filling & 3oz in the glaze). I skipped the chocolate drizzle, and decided to use 8oz in the filling/3oz in the glaze. Also, I doubt the 300F temp was sufficient to bake the crust, it’s consistency was kind of chewy. At first, my husband didn’t care for this cake, but upgraded his rating when he had a second piece. I also brought some to work, and my coworkers raved about it. So I will now give this five stars (even though I didn’t care for the crust) because other people just loved it! The texture of the filling was described as “sublime”, and “I would be thrilled to be served this in a restaurant”.