Dark Chocolate Cheesecake
On my list of FAVORITE desserts, Cheesecake is on the top of the list; there has been only one problem with this, ALL of the Cheesecakes have some form of Gluten in them. Some recipes have flour in the batter, some in the mix-ins and all in the CRUST. So I was bound and determined to find a recipe that was fabulous and then make the crust just as delicious, and easy. I'm not going to lie, I have made a ton of Cheesecakes in my life and some have turned out and some have not. So I sucked it up and bought a really nice pan from William Sonoma, and I am POSITIVE that is what made all of the difference in the world, my Cheesecake turned out perfect!!! Better then any cake before, try it and see Natalie
-1 1/2 cups Annie's Homegrown Cocoa and Vanilla cookies (crushed) these are GF
-6 TB powdered sugar
-1/3 cup unsweetened dark cocoa powder
-1/3 cup melted butter
-24 oz. cream cheese softened( let them get up to room temp)
-14oz. sweetened condensed milk ( I used Eagle)
-12oz. semi-sweet chocolate chips (melted)
Preheat oven to 300 degrees, and spray your 9 inch spring form pan. Bake for 65 min or until the center is set. When done cool it in the fridge while still in the pan for at least 4 hours, then you can take the pan off and it won't stick.
In a medium bowl combine cookie crumbs, cocoa, melted butter and powdered sugar together. Press it onto the bottom and up 1/2 inch on the sides of the 9inch spring form pan.
Next in a large bowl beat cream cheese until smooth, then add in the sweetened condensed milk and beat until smooth, then add the remaining ingredients and mix well, make sure and scrape the sides down. Pour into your prepared pan and bake
This recipe originally come from the Eagle Brand web site
|The little white specs are from frozen cream cheese, so don't use it, the taste is the same but the presentation is not as nice.|