Black Bottom Cheesecake
- Ready In:
- 3hrs 25mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Chocolate Cookie Crust
- 11 chocolate sandwich cream cookies, crushed (Oreos)
- 3 tablespoons butter or 3 tablespoons margarine, melted
-
Black Bottom Filling
- 24 ounces cream cheese
- 2⁄3 cup sugar
- 5 teaspoons cornstarch
- 2 tablespoons sour cream
- 3 eggs
- 1 egg yolk
- 1 cup semi-sweet chocolate chips, melted
- 1⁄4 cup light rum
- 2 teaspoons vanilla extract
- 2⁄3 cup whipping cream
-
Fluffy Chocolate Rum Topping
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon light rum
- chocolate curls
directions
- The crust-in a small bowl stir together the crushed cookies and melted butter until well combined.
- Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan.
- The filling-in a large bowl combine the cream cheese, sugar, cornstarch, and sour cream; beat with an electric mixer until smooth.
- Add eggs and egg yolk, one at a time, beating well after each addition.
- Beat in melted chocolate, light rum, and vanilla extract.
- Stir in whipping cream.
- Pour the cream cheese mixture over the crust.
- Bake at 350° for 15 minutes.
- Lower temperature to 200° and bake for 1 hour and 10 minutes or until the center no longer looks wet or shiny.
- Remove the cake from the oven and run a knife around the inside edge of the pan.
- Turn the oven off; return the cake to the oven for an additional 1 hour.
- Chill, uncovered, overnight.
- The topping-in a small bowl beat whipping cream, powdered sugar, cocoa powder, and rum with an electric mixer until stiff peaks form.
- Pipe whipped cream mixture around the edge of the cheesecake.
- Garnish with chocolate curls; chill until serving time.
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