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Melinda's Chocolate Cheesecake

1 bar (8 oz.)
German's sweet chocolate, divided
2 eggs
2/3 cup light corn syrup
1/3 cup whipping cream
1 1/2 tsp. vanilla
2-8 oz. pkg. cream cheese, cut into cubes
One 9" graham cracker crust

Melt 6 oz. of the chocolate. Blend eggs, corn syrup, cream and vanilla in blender until smooth. With blender running, gradually add cream cheese; blend until smooth. Blend in chocolate. Pour into crust. Bake at 325: for 45 minutes or until set. Cool on rack. Melt remaining chocolate and drizzle on top. Cover and chill. Store leftovers (if there are any!) in the refrigerator.

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