No-Bake Creamy Chocolate Cheesecake

Diets

Vegetarian

Ingredients

Baking & Spices
- 1 1/2 cups Bittersweet chocolate
- 1 tbsp Granulated sugar
- 1 1/2 cups Powdered sugar
- 1 tsp Vanilla extract

Snacks
- 7 oz Chocolate graham cracker crumbs

Dairy
- 3 packages (8 ounces each cream cheese
- 7 tbsp Butter
- 1/4 cup Sour cream

Found on melskitchencafe.com

Description

I tried this cheesecake with light (neufchâtel) cream cheese and...it doesnt compare to using regular cream cheese. The texture was way softer and the taste was almost a bit too tangy and not quite as rich. Experiment at your own risk.I use bittersweet chocolate in this recipe but semisweet could be used also. You might consider knocking the powdered sugar down just a notch if you do since semisweet chocolate is sweeter than bittersweet. I think theres a bit too much crust/filling for a regular 9-inch pie plate unless you reserve some of each and make a couple small, individual sized cheesecakes in little bowls or ramekins. But again, I havent tried it that way so feel free to experiment.

Ingredients

7 ounces (about 2 cups) chocolate graham cracker crumbs
1 tablespoon granulated sugar
7 tablespoons butter, melted
3 packages (8 ounces each) cream cheese, softened to room temperature
1 1/2 cups (6 ounces) powdered sugar
1/4 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups (9 ounces) bittersweet chocolate, melted and cooled to room temperature (see note above)

Directions

For the crust, combine the chocolate graham cracker crumbs, sugar and melted butter together in a small bowl until the mixture looks sandy and wet. Press the crust mixture evenly into the bottom and up the sides, about an inch, of a 9-inch springform pan or into a 9.5-inch pie plate. Refrigerate while making the filling.
For the filling, in a large bowl with an electric hand mixer (or in an electric stand mixer fitted with the whisk attachment), mix the cream cheese until smooth and creamy, 1-2 minutes. Add the powdered sugar and beat again for a minute or so until combined. Add the sour cream and vanilla and mix.
Add the melted chocolate (make sure it is cool to room temperature!) and whip for 2-3 minutes, until the mixture is extremely light and fluffy (this step is key to a creamy, light cheesecake filling).
Spread the cheesecake filling evenly over the prepared crust. Cover with plastic wrap and refrigerate for 3-4 hours (or up to 12 hours) until chilled and set.
For clean slices, run a long thin knife under really hot water and wipe dry with a towel before slicing (repeat the hot water trick between each slice).