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Here’s a decadent Chocolate-Glazed Cheesecake Recipe that combines a creamy, velvety cheesecake with a rich, glossy chocolate glaze. This is a perfect dessert for any occasion, from holiday feasts to special celebrations!
Chocolate-Glazed Cheesecake Recipe
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 12 graham crackers, crushed)
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Chocolate Glaze:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped (or chocolate chips)
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the Crust:
- Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and cinnamon (if using). Add the melted butter and stir until the mixture is well combined and resembles wet sand.
- Press the crumb mixture into the bottom of the springform pan, packing it down firmly.
- Bake for 10 minutes, then remove from the oven and let it cool while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the sugar and vanilla extract, and continue beating until well combined.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sour cream and flour until just combined. Be careful not to overmix the batter.
- Pour the cheesecake batter over the cooled graham cracker crust in the springform pan, spreading it evenly.
3. Bake the Cheesecake:
- Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly (it will firm up as it cools). If you like, you can place a pan of water in the oven on the rack below the cheesecake to help prevent cracking.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This helps to prevent sudden temperature changes that could cause cracking.
- After an hour, remove the cheesecake from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.
4. Prepare the Chocolate Glaze:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the chopped semi-sweet chocolate. Stir until the chocolate is completely melted and the glaze is smooth.
- Stir in the butter and vanilla extract until combined.
5. Glaze the Cheesecake:
- Once the cheesecake is fully chilled, carefully remove it from the springform pan.
- Pour the chocolate glaze over the top of the cheesecake, using a spatula to spread it evenly over the surface and allow it to drip down the sides.
- Let the glaze set for about 15-20 minutes, or until it firms up slightly.
6. Serve:
- Once the glaze has set, slice and serve the cheesecake. You can garnish with whipped cream, chocolate shavings, or fresh berries if desired.
Tips:
- Avoid Cracking: To prevent cracks in your cheesecake, avoid overmixing the batter, and don’t open the oven door too often while baking.
- Make-Ahead: This cheesecake is best made a day in advance to allow time for it to chill and set completely. It can be stored in the refrigerator for up to 5 days.
- Flavor Variations: You can add a layer of fruit on top of the cheesecake, like raspberries, strawberries, or blueberries, before applying the chocolate glaze for added flavor and color.
This Chocolate-Glazed Cheesecake is a perfect dessert for chocolate lovers. The creamy, smooth cheesecake is complemented by a rich and shiny chocolate glaze, making it a true indulgence! Enjoy!