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Creamy chocolate cheesecake
with a twist -- a pretzel crust!
Creamy
Chocolate Cheesecake
- 1 cup finely crushed pretzels
1 tablespoon granulated sugar
1/3 cup butter
2 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
1/3 cup unsweetened baking cocoa
2 large eggs
1 cup sour cream
2 teaspoons vanilla extract
- Preheat oven to 350°F
(175°C).
- For the crust, in a medium
bowl, combine crushed pretzels and 1 tablespoon sugar; stir in
butter. Press the mixture on the bottom of a 9-inch springform
pan. Bake for 8 minutes; cool slightly.
- In a large mixing bowl,
beat softened cream cheese until smooth and fluffy. Gradually
beat in 1 cup sugar and unsweetened baking cocoa. Add eggs, one
at a time, beating well after each addition. Stir in sour cream
and vanilla; blend well. Pour into pan. Bake for 35 minutes.
- Turn off the oven; but
leave the cheesecake in the oven for 20 minutes without opening
the door. Remove from the oven. Cool, cover, and refrigerate.
Makes 8 servings.
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