Chocolate Pie Cheesecake (Print Version)
# Ingredients:
→ Graham Cracker Base
01 -
½ cup unsalted butter, melted
02 -
¼ cup white sugar
03 -
15 graham cracker sheets, crushed
→ Cheesecake Filling
04 -
1 teaspoon vanilla
05 -
¼ cup sour cream
06 -
16 ounces cream cheese, softened
07 -
2 whole eggs, large
08 -
1 large yolk from an egg
09 -
⅔ cup white sugar
10 -
1½ tablespoons plain flour
→ Chocolate Topping
11 -
4 ounces dark chocolate, chopped
12 -
2 tablespoons butter
13 -
¼ cup cocoa powder
14 -
2 cups whole milk
15 -
¼ cup cornstarch
16 -
4 egg yolks, large
17 -
½ cup sugar
18 -
¼ teaspoon kosher salt
→ Whipped Cream Layer
19 -
1½ cups chilled heavy cream
20 -
2 tablespoons powdered sugar
21 -
1 ounce semi-sweet chocolate as shavings
# Instructions:
01 -
Blend graham crackers into crumbs, then stir with butter and sugar. Bake in a 9-inch springform pan at 325°F for 10 minutes.
02 -
Cream together the softened cheese, sugar, and flour. Add eggs slowly, then stir in sour cream and vanilla. Pour mix onto baked crust. Bake at 325°F for 30-35 minutes in a water bath until set.
03 -
Heat milk, sugar, cocoa, cornstarch, salt, and yolks on the stovetop until it thickens. Strain, add chocolate and butter, and mix until smooth. Spread over cooled cheesecake.
04 -
Beat cream and powdered sugar until stiff peaks hold. Spread over chocolate topping, then sprinkle chocolate curls or shavings.
05 -
Let the dessert chill in the fridge overnight. Store in the fridge until you're ready to eat.
# Notes:
01 -
Swap graham cracker crust for an Oreo crust if preferred
02 -
Needs to chill overnight before eating
03 -
Refrigerate leftovers