CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Cakes, Cheesecakes, Dairy, Desserts |
12 |
Servings |
INGREDIENTS
1 1/2 |
c |
Gingersnap crumbs |
1/4 |
c |
Butter, melted |
24 |
oz |
Cream cheese, softened |
1 |
c |
Sugar |
3 |
|
Eggs |
2 |
t |
Almond extract |
2 |
t |
Vanilla extract |
6 |
oz |
Semisweet chocolate morsels |
3 |
T |
Butter, melted |
INSTRUCTIONS
Combine crumbs and melted butter; press firmly into the bottom of a
9-inch springform pan. Set aside. Beat cream cheese until light and
fluffy. Gradually add sugar, beating well. Add eggs, one at a time,
beating well after each addition. Add almond and vanilla flavorings;
beat until smooth. Pour batter into prepared pan. Bake at 350 degrees
for 45 minutes or until cheesecake is almost set. Turn oven off, and
partially open oven door. Leave cake in oven to cool completely. Chill
8 hours. Combine chocolate and butter in top of a double boiler; bring
water to a boil. Reduce heat to low; cook until butter and chocolate
melt. Let cool slightly. Remove from pan. Spread chocolate mixture
over cheesecake. SOURCE: Gary Sawyers; Cooking with Class; Frederick
Community College; Frederick, Maryland; America's Best Recipes; A 1988
Hometown Collection; Oxmoor House. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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