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16 servings, one slice each
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You'll know it's an extra-special occasion when you get to enjoy a serving of this indulgent cheesecake.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a terrific recipe along with the plain version of it. If you mix about a 1/2 cup of sour cream with some melted chocolate chips, then you have a delicious topping that you spread on top once the cake has completely cooled. Then chill it for a couple of hours. Do this with plain sour cream and powdered sugar for the plain version. If you bake it with a water bath, you shouldn't have any cracks, but if you do, then the topping hides them quite nicely. Also, after the baking cycle is done, I let it cool in the oven (off) with the door cracked for an hour. Then I let it cool for an additional 45-60 minutes on the counter before putting it in the fridge. I have made this recipe countless times and these tricks always work for me and I have sinful, beautiful cakes every time. Hope this helps!
My husband did not like the taste. I served it at a party and everyone else seemed to like it, but it's my hubby who counts. Guess I will keep trying other recipes.