New York-Style Chocolate Cheesecake

Name: New York-Style Chocolate Cheesecake
Prep time: 30 min
Total time: 10 h 5 min
Yield: 16 servings
Ingredients: Crust; 1 1/4 cups graham cracker crumbs; 1/4 cup Land O Lakes® Butter melted; 2 tablespoons sugar; Filling; 1 (12-ounce) bag (2 cups) milk chocolate chips; 3 (8-ounce) packages cream cheese, softened; 3/4 cup sugar; 4 large Land O Lakes® Eggs; 1/2 cup sour cream; 2 teaspoons vanilla; Topping; 1 1/2 cups sour cream; 2 tablespoons sugar; 1 teaspoon vanilla

This New York-Style chocolate cheesecake bakes up nice and high and has a dense, yet very creamy texture. It is perfect for a special occasion.

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30 min

Prep Time

10 hrs 05 min

Total Time

servings

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Ingredients

Crust

1 ¹/₄ cups graham cracker crumbs

¹/₄ cup Land O Lakes® Butter, melted

2 tablespoons sugar

Filling

1 (12-ounce) bag (2 cups) milk chocolate chips

3 (8-ounce) packages cream cheese, softened

³/₄ cup sugar

4 large Land O Lakes® Eggs

¹/₂ cup sour cream

2 teaspoons vanilla

Topping

1 ¹/₂ cups sour cream

2 tablespoons sugar

1 teaspoon vanilla

How to make

STEP 1

Heat oven to 350°F.
STEP 2

Stir together all crust ingredients in bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake 8-12 minutes or until golden brown. Cool completely.
STEP 3

Melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, 5-6 minutes or until melted. Cool 15 minutes.
STEP 4

Combine cream cheese and 3/4 cup sugar in bowl. Beat at medium speed, scraping bowl often, 2-3 minutes or until creamy. Gradually add eggs, one at a time, beating well after each addition. Add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla. Beat at low speed 1-2 minutes or until well mixed.
STEP 5

Pour cheesecake mixture into baked crust. Bake 80-95 minutes or until just set 2 inches from edge of pan.
STEP 6

Combine 1 1/2 cups sour cream, 2 tablespoons sugar and 1 teaspoon vanilla in bowl. Spread evenly over top of hot, partially baked cheesecake. Continue baking 5 minutes. Let stand, uncovered, 30 minutes or until cooled. Loosen sides of cheesecake by running knife around inside of pan. Do not remove side of pan. Loosely cover; refrigerate 8 hours or overnight. Remove side of pan. Store refrigerated.

Tip #1

A large crack may form around cheesecake.

450 Calories

32 Fat (g)

130 Cholesterol (mg)

260 Sodium (mg)

35 Carbohydrates (g)

0 Dietary Fiber

8 Protein (g)

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