Favorite Ingredient Friday ~Valentines Chocolate ~ Chocolate Cheesecake

  • 2 cups ground gingersnap and vanilla wafer mix (I prefer this mix to graham crackers for a little UMPF! in the flavor)
  • 1/2 cup butter, melted
  • 6 squares Baker’s semi-sweet chocolate, melted & cooled
  • 4-8 ounce softened cream cheese
  • 1 1/2 cup sugar
  • 4 eggs
  • 1 teaspoon orange peel
  • 1 teaspoon Madagascar vanilla
  • 1 tablespoon Malibu Rum
  1. Preheat oven to 300 degrees.
  2. Combine cookie crumbs and melted butter. Press into well greased 9 inch spring form pan. Bake 8-10 minutes. Cool 5 minutes before filling.
  3. Melt chocolate squares in microwave using 20-30 second intervals so it doesn’t burn.
  4. Beat cream cheese until smooth and creamy, but DO NOT over beat. On low speed gradually add sugar, cooled chocolate, vanilla, rum and orange peel. Beat in eggs 1 at a time just until blended.
  5. Spread evenly over cooled crust.
  6. Bake 1 hour 25 minutes or until edges are set but center still jiggles when moved. Turn oven off and open door 4 inches. Leave cheesecake in oven 30 minutes.
  7. Remove from oven. Run knife around edge of an to loosen. Cool on cooling rack for another 30 minutes.
  8. Cover loosely and chill at least 6 hours.
  9. Remove pan sides.
  10. Garnish with whip cream, fresh raspberries and/or shaved chocolate.
Jill Monroe

I’m saving this – you just combined my two favorite things – cheesecake and chocolate. When I was in high school, I worked in a pie factory, and they had this chocolate cheesecake that I’ve never forgotten – can’t wait to try this.


Now that I’ve gotten into your blog, I took a look around. Love your recipes, and I was tickled by that dog/couch dilemma – and the creative solution. My answer is to get a dog with legs so short he can’t jump up onto the couch!