Recipe
From Razzle Dazzle
Recipes
Chocolate Candy Cheesecake Recipe
Chocolate Cookie and Candy Crust
11 Milk Chocolate Sandwich Cream Cookies, crushed
1/4 C. Candy-Coated Milk Chocolate Pieces, chopped
3 T. Butter or Margarine, melted
Chocolate Filling
24 oz. Cream cheese
1/3 C. Dark Brown Sugar
1/4 C. Dark Corn Syrup
5 t. Cornstarch
3 Eggs
1 Egg Yolk
1 C. Milk Chocolate Chips, melted
1/3 C. Whipping Cream
2 t. Vanilla Extract
1 C. Candy-Coated Milk Chocolate Pieces
Creamy Chocolate Topping:
3 T. Butter or Margarine
2 C. sifted Powdered Sugar
1/4 C. Unsweetened Cocoa Powder
1 t. Vanilla Extract
1 t. Milk
Candy-coated Milk Chocolate Pieces
To make the crust:
In a small bowl stir together crushed cookies and chopped candy. Stir in melted
butter or margarine until well combined. Press crumb mixture evenly onto the
bottom of a greased 9-inch springform pan or a 9 to 10-inch heart-shaped
springform pan.
Filling:
In a large bowl combine cream cheese, brown sugar, corn syrup, and cornstarch.
Beat with an electric mixer till smooth. Add eggs and egg yolk, one at a time,
beating well after each addition. Stir in melted chocolate, whipping cream, and
vanilla extract. Stir in chocolate pieces. Pour the cream cheese mixture over
the crust.
Bake at 350� F. for 15 minutes. Lower the temperature to 200� F. and bake for 1
hour and 20 to 30 minutes, or until the center no longer looks wet or shiny.
Remove the cake from the oven and run a knife around the inside edge of the pan.
Chill, uncovered, overnight. Frost with creamy chocolate topping.
To make the frosting:
In a small mixing bowl beat butter or margarine till smooth. Gradually add 1 cup
of the powdered sugar and cocoa powder, beating well. Slowly beat in vanilla and
milk. Add remaining powdered sugar and beat till smooth.
Add more milk, if necessary, for better spreading consistency. Spread chocolate
mixture over cheesecake. Garnish with candy-coated milk chocolate pieces. Chill
till serving time.
Makes 10 - 12 slices
Recipe
From Razzle Dazzle
Recipes