Creamy Chocolate Lace Cheesecake Recipe

October 7, 2012 Leave a Comment

Creamy Chocolate Lace Cheesecake

I made this Creamy Chocolate Lace Cheesecake when I was living in Albany, New York.  I never had cheesecake that was made with whipped cream, but it was excellent, and made my dinner party complete.

Creamy Chocolate Lace Cheesecake Recipe

Creamy Chocolate Lace Cheesecake

Crust:   1 ½ cups chocolate wafer crumbs

½ finely chopped almonds

¼ cup margarine, melted

Filling:   2 (8 oz.) pkg. cream cheese, softened

2/3 cup sugar

3 eggs

2 cups semi-sweet chocolate chips, melted, cooled

1 cup whipping cream

2 Tbsp. margarine, melted

1 tsp. vanilla

Topping:   1 cup sour cream

1 ½ tsp. vanilla

1 tsp. sugar

½ oz. (1/2 square) unsweetened chocolate, melted

Heat oven to 325 F.  Butter 9 inch springform pan.  In large bowl, blend crust ingredients.  Press into bottom and up sides of prepared pan; refrigerate.  In large bowl, beat cream cheese and 2/3 cup sugar until smooth.  Add eggs, one at a time, beating well after each addition.  Add melted chocolate chips; beat well.  Add whipping cream, 2 tablespoons margarine and 1 teaspoon vanilla; beat until smooth.  Pour into prepared crust.  Bake at 325 F. for 55 to 65 minutes or until edges are set.  Center of cheesecake will be soft.  (To minimize cracking, place shallow pan half full of water on lower oven rack during baking.)  Cool in pan 5 minutes; carefully remove sides of pan.  Cool completely.

In small bowl, combine sour cream, 1 ½ teaspoons vanilla and 1 teaspoon sugar; stir until smooth.  Spread over cooled cheesecake.  Drizzle with ½ oz. melted chocolate in a lace pattern.  Refrigerate several hours or overnight before serving.  Garnish as desired.   16 servings

(Recipe for the Creamy Chocolate Lace Cheesecake recipe, Pillsbury Classic Cookbook, Chocolate Lovers III, Our Most Irresistible & Requested Recipes, 1988.)

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Black Bottom Muffins Recipe

August 21, 2012 Leave a Comment

Black Bottom Muffins

In 1987 I made these Black Bottom Muffins with chopped almonds on top.  They are easy to make, and you should have all the ingredients at your fingertips (the only thing I had to buy was the cream cheese).  Try them because you will like them.

Black Bottom Muffins Recipe

Black Bottom Muffins

2 (3 oz.) pkg. cream cheese

1/3 cup sugar

1 egg

1 cup semi-sweet chocolate chips

1 ½ cups flour

1 cup sugar

¼ cup cocoa

1 tsp. baking soda

½ tsp. salt

1 cup water

1/3 cup oil

1 Tbsp. vinegar

1 tsp. vanilla

2 Tbsp. sugar

½ cup chopped almonds

Preheat the oven to 350F.  Line 18 muffin cups with paper liners.  In small bowl, combine cream cheese, 1/3 cup sugar and egg; mix well.  Stir in chocolate chips; set aside.

In large bowl, combine flour, 1 cup sugar, cocoa, baking soda and salt.  Add water, oil, vinegar and vanilla; beat 2 minutes at medium speed.  Fill prepared muffin cups half full.  Top each with tablespoon of cream cheese mixture.  Combine 2 tablespoons sugar and chopped nuts; sprinkle evenly over cupcakes.

Bake at 350F. for 20 to 30 minutes or until cream cheese mixture is light golden brown.  Cool 15 minutes; remove from pans.  Cool completely.  Refrigerate leftovers.    18 cupcakes

(Recipe for the Black Bottom Muffins was in Pillsbury Classic, 100 Prize Winning Bake-Off Recipes, 1987)

Go onto my site: annettes-sweet-treats.com, and leave a message – it’s at the end of the recipe.  I would like to know what you think of the recipes.

Hope you enjoyed making the Black Bottom Muffins recipe, if so, click “Like”.   I look forward to hearing from you, so let me know how you liked it!!

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