If you aren't a regular visitor here, this is how it works; we are a group of bloggers participating in a monthly project. Every month one of us picks a theme and each of us post a recipe based on that month’s theme. All the recipes will be featured on my Facebook wall.
December was The 12 Cakes of December
January was Dippin' Through January
February was Love and Food
March was Celebrating Green and Welcoming Spring
April is Chocolate.
Today it’s my turn. I made a Double Chocolate Cheesecake Pie. If it sounds like a dessert that’s having an identity crisis, it probably is.
The bottom features a dark chocolate crust and dark chocolate cheesecake. I used dark chocolate because it’s a little less sweet than the other options.
The topping is sweeter, it’s a whipped cookies-and-cream layer more reminiscent of a pie.
I then decorated, chilled completely, and served. My chocolate lovers were pleased.
As always, if you make one of my recipes, please feel free to take a picture of it and post it on my Facebook wall or my Google + page. And watch for my posts featuring the rest of the chocolate recipes on the dates below:
4/7 The Rowdy Baker's Chocolaty Croissant Puffs
4/8 my Double Chocolate Cheesecake Pie
4/10 Tampa Cake Girl's Iced Mocha Latte Chocolate Cake
4/11 Cooking with a SAHM's Raspberry Candied Bacon Dark Chocolate Brownies
4/12 Hun. . . What's for Dinner? 's Chocolate Covered Strawberry Ladybugs
4/13 Crumbs in My Mustachio
Double Chocolate Cheesecake Pie
24 Keebler Fudge Stripes Dark Chocolate cookies, finely crushed
4 Tbsp. butter, melted
¾ cup dark chocolate chips, melted and cooled for a couple of minutes
2 8oz packages of cream cheese, softened
¼ cup sour cream
1/2 cup sugar
1/2 tsp. vanilla
4 Hershey’s Cookies ‘n Cream candy bars, melted and cooled for a couple of minutes
1 ½ cups heavy cream
1 TBSP Powdered sugar
*Preheat oven to 325ºF.
*Mix together the cookie crumbs and butter. Press onto bottom and about a half inch up the sides of 9-inch springform pan.
*Beat the cream cheese with the sour cream and sugar until smooth. Beat in the vanilla and eggs, then the melted dark chocolate.
*Spread this filling onto the crust and bake until the center is almost completely set, approximately 35 minutes.
*Remove from oven, allow to cool on the counter for 45 minutes. Put into refrigerator until cold, approximately 1 1/2 hours.
*Beat the heavy cream until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
*Remove 3/4 cup of the cream and reserve to use for decorating.
*Fold the slightly cooled melted candy into the remaining heavy cream. Spread evenly over the cooled pie.
*Cover with plastic wrap. Refrigerate until firm, approximately 2 hours.
*Remove the springform pan sides and decorate when ready to serve.