CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Pie |
10 |
Servings |
INGREDIENTS
22 |
|
Chocolate wafers |
1/4 |
c |
Butter or margarine; cold, cut into 1/2-inch slices |
1/8 |
ts |
Ground cinnamon |
12 |
oz |
Cream cheese; softened |
1 |
c |
Sugar |
2 |
|
Eggs |
5 |
tb |
Cocoa |
3/4 |
ts |
Vanilla extract |
1 |
tb |
Powdered instant coffee |
1 |
ts |
Boiling water |
1 |
c |
Dairy sour cream |
INSTRUCTIONS
CHOCOLATE COOKIE CRUST
FILLING
From: [email protected]
Date: Sun, 25 Feb 1996 00:00:24 GMT
Judy Garnett - pjxg05a Prepare Chocolate Cookie Crust: Crush wafers in food
processor or blender to form fine crumbs. In med. bowl, mix crumbs, butter
and cinnamon until evenly blended. Press mixture evenly on bottom of a
9-inch springform pan. Set aside. Heat oven to 325 deg. In large mixer
bowl, beat cream cheese and butter until smooth and fluffy. Gradually beat
in sugar. Add eggs, one at a time, beating well after each addition. Beat
in cocoa and vanilla. Dissolve instant coffee in water; stir into cheese
mixture. Add sour cream; blend well. Pour cheese mixture into pan. Bake 30
minutes. TUrn off oven; leave cheesecake in oven 15 minutes without opening
door. REmove from oven. Cool in pan on wire rack. Cover; chill. Garnish as
desired. Makes 10 to 12 servings.
[email protected]
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #56
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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