Jarae’s Chocolate Cheesecake w/Dark Chocolate Ganache and Nut Crust


There are three steps to this recipe. Pecan / Almond crust, Milk-chocolate filling, and Dark-chocolate ganache, even this out perfectly for a richly wonderful treat for any chocolate lover. Be prepared to share because it is RICH!   ~ENJOY~


5 TBSP melted butter

2 C. Finely Chopped Pecans

1 C. Finely Chopped Almonds

Spray large spring form pan with Olive oil.

In a small bowl mix all crust ingredients. Press into the bottom of the spring form pan. Bake at 350 for 12-15 minutes or until it appears toasted. Cool.


3 Pkgs. Cream Cheese

¼ C. Sugar

1 tsp. Vanilla

1 C. Sour Cream

1 C. Milk Chocolate Chips

2 eggs

In a large bowl or mixer, beat Eggs, Cream Cheese, Sugar, Vanilla, and Sour Cream thoroughly, until blended well. Melt Chocolate chips in double boiler (or in microwave, half power stirring every 60 seconds until melted. Don’t overcook.) Mix chocolate with Cream Cheese mixture. Pour into spring form pan, over Crust that has already cooled. Bake at 275 degrees for 75 Minutes. Cool.

Ganache Topping

3/4 C. Whipping Cream (Or heavy cream)

1 C. Bittersweet Chocolate Chips

To prepare Ganache topping, melt chocolate as before and mix with whipping cream. Let cool for a few minutes and poor over cheese cake. Start in the center and let it extend to the edges. Refrigerate for a few hours (preferably overnight). Enjoy.


You can find me on FB: Talache Nutrition and Fitness

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