Carol’s Chocolate Cheesecake
Chocolate Crumb Crust
- 1½ cups vanilla wafer crumbs (such as Nilla Wafers)
- ½ cup powdered sugar
- ⅓ cup Hershey’s cocoa
- ⅓ cup melted butter or margarine
- 2 cups semi-sweet chocolate chips
- 3 packages cream cheese, softened
- 14 ounces sweetened condensed milk
- 4 eggs
- 2 teaspoons vanilla extract
- Heat oven to 300 degrees F. Prepare crumb crust first, then set aside.
- Chocolate Crumb Crust: In bowl combine vanilla wafer crumbs, powdered sugar, cocoa, and butter. Press firmly on bottom of 9-inch spring form pan or two pie pans.
- Filling: In heavy saucepan, over very low heat, melt chips, stirring constantly. In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chips, eggs, and vanilla, and mix well.
- Pour filling into prepared pan. Bake for 1 hour and 5 minutes, or until center is set.
- Cool, then chill. Decorate with powdered sugar or chocolate leaves or flowers – the sky is the limit!
Makes: 20 servings • TOTAL TIME: 1 ½ hours
About the Chef
Name of Chef: Carol Lord Heuschele
Family: Husband – Dan Heuschele,
Son – Kyle Heuschele
Hobbies & Interests: Cooking club, volunteering, adventuring with family and friends
Favorite Local Activity: Going to Torrey Pines State Beach with my son
About the Recipe: I first made this in 1990 for an office potluck party and people went so crazy for it, I decided to make it my “signature” dessert. Friends always ask for the chocolate cheesecake to be brought to their potluck parties.
About the Chef: Born and lived in California all my life, a diehard San Diegan who went to San Pasqual High School, UCSD, and SDSU. Met my future husband Dan on first day of work at SAIC. Currently I volunteer at Poway High Foundation and work as a marketing consultant and a property manager. I enjoy adventuresome vacations with family and friends; the latest was a river raft trip down Cataract Canyon in Utah with the Boy Scouts!