Chocolate Cheesecake

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Chocolate Cheesecake


1 ½ cups crushed chocolate cookie crumbs

½ cup ground almonds

½ cup butter, melted

½ teaspoon cinnamon


¾ cup sugar

3-8 ounce packages cream cheese, softened

3 large eggs

8 ounces semisweet chocolate, melted

2 tablespoons cocoa powder

1 teaspoon vanilla

2 tablespoons apricot brandy

16 ounces sour cream


½ cup apricot preserves

¼ cup apricot brandy

Whole apricots, canned or fresh

Preheat oven to 325 degrees. Butter a 9-inch springform pan.

Combine the cookie crumbs, ground almonds, butter and cinnamon until well-blended. Press onto the sides and bottom of the prepared pan. Chill.

Beat the sugar and cream cheese until fluffy in a large bowl at high speed. Gradually blend in the eggs, one at a time. Stir in the melted chocolate, cocoa, brandy and vanilla. Beat in the sour cream and then fold in the flour. Pour into the prepared pan.

Bake for 1 hour, or until cake is set at the edge, but still soft in the center. Turn off the oven and keep the cake in the oven, with the door closed, for 1 hour. Cool in the pan on a wire rack at room temperature, then chill overnight. Carefully remove the side of the pan; place the cake on a wire rack over a sheet of waxed paper.

Heat the apricot preserves in a small saucepan; press through a sieve; return to the pan and add ¼ cup brandy. Brush onto the top of the cake. Garnish with the whole apricots.

Source: Family Circle Great Ideas, The New York Times Company, 1977

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