On Christmas Eve I decided to make a cheesecake for a friend and their roommates. I had a container full of cocoa powder and Ghirardelli chocolate chips and figured why not try something new. The funny thing is I don’t really care for chocolate flavored things, ironically enough. All the same I made the cheesecake. The recipe yields two cheesecakes and everyone that had a piece said it was delicious. It is creamy, smooth, and not overbearingly chocolate-y. It pairs well with a cup of hot coffee in this cool season, although for me being in Hawaii, iced coffee is the preference.
- 3 packages of Cream Cheese (Philadelphia or Organic Valley are personal favorites)
- 1 tsp of vanilla extract
- 3 (beaten) large eggs
- 1 can of sweetened condensed milk
- 1 cup of sugar
- 1/2 – 2/3 cup of cocoa powder (depending on how chocolate-y you want it)
- 1 cup of chocolate chips
- 2 Oreo crumb pie crusts
1. Prehead the oven to 350 degrees. Unpackage the 3 cream cheeses in a lrge bowl. Add a full can of condensed milk and the vanilla extract. Use a beater to mix until the lumps are gone. This is easiest if the cream cheese is at room temperature
2. Add the three eggs and with the beater. Then follow up with the sugar.
3. Add the cocoa powder, which can be added via the beater or stirred in the mixture.
4. Mix in the chocolate chips.
5. Pour the cream cheese mixture into the two pie crusts.
6. Place the two pies in the oven at 350 degrees for 45mins to an hour. For me, the easiest way to see if the cheesecake is done is to place a toothpick or knife in the center of the pie and if it comes out clean the cake is done. Or usually when the mixture itself rises and “cracks” the cake is done.
7. Cool the double chocolate cheesecake in the fridge for at least two hours or the freezer for an hour. (Yes it doesn’t hurt the cheesecake to put it in the freezer.)
8. Serve when cool. Can serve up to 6-8 people per pie.