This post may contain affiliate links. Please view my disclosure page for more information.

Tuesday, May 12, 2015

Donna's Chocolate Cheesecake (with a heartfelt twist!)

    For those of you who didn't read the original cheesecake post, my aunt Donna is famous for her cheesecakes.  They are sooo good!  I recently bought a heart shaped springform pan, so I was looking for a good excuse to use it.  What better excuse could there be than the Mother's Day dessert buffet?  It seemed like Donna's chocolate cheesecake was in order!

     It would have been beautiful plain, but I saw an idea on Hungry Happenings where she decorated her cheesecake with colored cheesecake.  (You should really check it out, hers is more intricate than mine!)  Red hearts seemed about my artistic skill level, so the idea was born.

     I pulled a little bit of cheesecake batter out before I added the chocolate and died it red.  Then all I had to do was pipe it on top of the chocolate cheesecake before I baked it.  It all levels out as it bakes!

      This cheesecake is really chocolaty and has just the right amount of sweet.  The chocolate batter has a whole bag of melted chocolate chips.

    I added a little buttercream outline, because why not?!  It may not be the Mona Lisa, but it was certainly a tasty little addition to our celebration.

Donna's Chocolate Cheesecake

Ingredients:

1 package chocolate sandwich cookies
1/2 stick butter, melted
1 can sweetened condensed milk
2 tsp vanilla
3 8 oz packages cream cheese, softened
4 eggs
12 oz bag chocolate chips

  1. Crush the cookies.  Mix with the melted butter and press into the bottom of your springform pan.
  2. In a mixer, cream the cream cheese.  Mix in eggs, condensed milk, and vanilla until completely smooth.  (If you'd like to do cheesecake art, this would be the time to remove some batter.  I took out 3/4 cup and died it red)
  3. Melt chocolate chips and mix into cheesecake batter.
  4. Pour into springform pan.  Thump it on the counter a couple of times to get out any air bubbles.
  5. Add died batter if any.
  6. Bake at 300 until the middle is just set (about an hour)
  7. Allow to cool for an hour or two at room temperature, then move to the refrigerator for at least another couple of hours.
  8. Decorate with buttercream if desired.



7 comments:

  1. Thanks for sharing at Tips & Tricks! Hope we see you again this week! :)

    ReplyDelete
  2. Thanks for sharing on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! Pinned!!

    ReplyDelete
  3. These heart cheesecakes look so pretty and delicious. Thanks for sharing at Snickerdoodle Sunday. Pinned and Tweeted.

    ReplyDelete
  4. Perfectly fun, Carlee! Thanks for sharing this with us on Throwback Thursday! Hope to see you next week!

    Mollie

    ReplyDelete