MI Coop Kitchen

Chocolate Cheesecake

Recipe by
Great Lakes Energy Cooperative  
1.5 hours
Prep: 30 min | Cook: 50-60 min | Servings: 12-16 portions

Ingredients

  • 1 cup chocolate wafer crumbs
  • 1/4 cup melted butter
  • 2 (8 ounce) packages cream cheese or neufchatel, room temp
  • 1 cup sugar
  • 3 eggs, room temp
  • 1 1/2 teaspoons vanilla
  • 6 (1 ounce) squares semisweet chocolate, melted and cooled
  • 1 cup plain Greek or regular yogurt
  • 3 (1 ounce) squares semi-sweet chocolate
  • 1/2 teaspoon vanilla
  • 2 tablespoons butter
  • 1 tablespoons corn syrup

Directions

  1. Mix together first two ingredients.  Press into bottom of well greased 8 in spring form pan.  Chill in frig or freezer while you continue recipe
  2. Beat cream cheese and sugar until smooth
  3. Beat in eggs and vanilla.
  4. Stir in melted, cooled chocolate and yogurt.
  5. Pour into prepared crust.
  6. Place pan of water on bottom oven rack.  Place cheesecake on middle rack of preheated 300 degree oven. Bake 50-60 min, or until edges have pulled away from pan.  Resist opening oven door during baking process.  Turn off heat, let cake cool with oven door ajar.
  7. Glaze:  in small saucepan, melt last 4 ingredients together. Pour over cooled cheesecake.
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