There are so many ways to prepare Cheesecake now that you just can’t name them all. If you are like me, you are always striving to improve your cheesecake. My family will eat any kind of cheesecake there is. When it was time for me to make my traditional Cherry Cheesecake for the holiday, I went to get my recipe, but instead of the Cherry Cheesecake recipe, I found this one. It sort of fell in my lap as a matter of fact. I tried this recipe one other time, but I put it away when I got really good at making Cherry Cheesecake. I decided to make this one today, and it worked out great. In fact, I think that my family was ready for a change from the traditional cheesecake. After dinner, everyone was asking for the recipe so I know that I must have done something right. When you try a new recipe and it don’t turn out the way that you wanted it to, don’t give up on it. Try it again. Otherwise, you will always doubt yourself.
You will need:
1 ready crust Graham Cracker Pie crust
1 8 ounce package of cream cheese, softened
1/3 Cup sugar
1 Cup sour cream
2 teaspoons vanilla
1 8 ounce container Cool Whip
1 Cup mini chocolate baking chips
1 chocolate bar, cold
1/2 Cup nuts,chopped, optional
What you need to do:
Mix cream cheese until smooth. Then, gradually stir in sugar, sour cream and vanilla. Fold in Cool Whip and mix well. Add chocolate chips. Spoon in to crust. Chill for one hour. Then sprinkle nuts on top, if desired. Shave a few pieces of a chocolate bar to put on the top for looks. I like to put the shaved chocolate pieces in the center of the pie, standing them upright. You can also garnish this cheesecake with berries as well.
For a Diabetic Cheesecake recipe, visit the link here:
Diabetic friendly chocolate cheesecake