Creamy Chocolate Cheesecake
Creamy chocolate cheesecake with a twist—a pretzel crust!
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.