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Always wanted your own cookbook, but never got around to writing one? Chocoholic.com is compiling an on-line collaborative chocolate cookbook.
Now not only gain world wide fame and recognition, but if your recipe is chosen for the recipe of the month, you get a ** $20 Gift Certificate ** good for purchases on the Chocoholic.com site. So send in your favorite chocolate recipe, along with your name, city, state and e-mail address and share your secrets with fellow chocoholics.
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The November 2006
Recipe of the Month
Jimmy's Everything Cheesecake
This is a lovely, dense, and delightfully sweet cheesecake. We thank Jimmy Van Poplin for this fun
recipe, and recommend you try it in small slices first, because it can be very rich and very indulgent. All the more reason to enjoy it.
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Ingredients
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CRUST
- One 12 ounce package of refrigerated Chocolate Chip Cookie Dough (or frozen, thawed)
FILLING
- 5 packages (8 oz. each) cream cheese - softened
- 1-1/2 cups sugar
- 3/4 cup creamy peanut butter
- 2 teaspoons vanilla
- 3 eggs
- 1 cup peanut butter chips
- 1 cup milk chocolate chips
- 1 cup toffee chips (chocolate covered toffee chips if available)
- 1 cup crushed Oreo® Cookies (cheesecake)
- 1/2 cup crush Oreo® Cookies (topping)
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Directions
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Preheat oven to 350 degrees Fahrenheit.
CRUST
- Cut cookie dough into slices, press evenly in the bottom of a greased 10" spring form pan. Set aside.
FILLING
- Beat together the cream cheese and sugar until smooth and creamy.
- Mix in the peanut butter and vanilla. Add eggs. Beat just until blended.
- Stir in chocolate, peanut butter, and toffee chips and 1 cup of crushed Oreo® cookies. Pour the mixture over the crust. Sprinkle top with 1/2 cup crushed Oreo® cookies.
- Bake at 350° for 50 minutes or until the center is set.
NOTE: Place a dish filled with water in the oven
while baking the cheesecake. This helps keep the oven hydrated and the cheesecake from
cracking.
- Cool on a wire rack for at least 10 minutes, then carefully run a knife between side of pan and the cake to loosen from sides of pan. Cool completely before removing the sides of the springform pan, and then refrigerate the cheesecake for several hours (preferably over night) before serving.
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Enjoy!
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