After I posted the Marble Pound Cake for National Pound Cake Day, I noticed that tomorrow is National Chocolate Cheesecake Day (I think it’s actually White Chocolate, but we’re just going with Chocolate)! Two of my favorite things are celebrated at the same time? What a week!!!
I always make my basic cheesecake recipe and then add stuff (stuff = very important chef terminology) to it. Today it’s Dutch-process cocoa. I’m a little obsessed with Dutch-process cocoa because of its more complex flavor, and I really like Penzeys‘.
Oh and if you were wondering what all those little white specks are in the cheesecake, that would be the result of not using room temperature cream cheese. I was in a bit of a hurry, and well, you can see how that worked out…
Hope you enjoy! Have a great National White Chocolate Cheesecake Day!
There is a print link embedded. Please visit this post to print the recipe.
Ingredients
- 1 stick butter
- 16 graham crackers (I like to use the cinnamon graham crackers and 2 pkgs from the box makes about 2 cups of crumbs)
- 4 (8-oz) bars cream cheese, at room temperature
- 1 cup sugar
- 1 tsp. vanilla
- 3 eggs, at room temperature
- 4 tablespoons Dutch-process cocoa
Instructions
- Preheat oven to 325 degrees.
- In a food processor, grind up graham crackers.
- Add butter and pulse until coarse crumbs form.
- Press crumbs into the bottom and halfway up the sides of a 10-inch spring-form pan. Set aside.
- In an electric mixer with the paddle attachment, mix cream cheese and sugar until fluffy.
- Add vanilla and eggs until well combined with smooth texture.
- Slowly add in cocoa. Mix well.
- Pour into graham cracker crust. Bake for 50 minutes or until set in center. Cool completely. Refrigerate for at least 2 hours before serving.
Shared with: Mouthwatering Monday
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