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Prep Time: 35 Minutes Cook Time: 40 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Mark and I were married in a casual outdoor ceremony. Our wedding cake consisted of 30 delicious cheesecakes, including this easy but special one. Ingredients:
3 cups graham cracker crumbs (about 48 squares) |
1/2 cup sugar |
2/3 cup butter, melted |
filling: |
3 packages (8 ounces each) cream cheese, softened |
1 cup sugar |
5 eggs, lightly beaten |
1 tablespoon vanilla extract |
4 ounces german sweet chocolate, melted and cooled |
Directions:
1. In a bowl, combine cracker crumbs and sugar; stir in butter. Divide in half and press onto the bottom and up the sides of two ungreased 9-in. pie plates. Refrigerate while preparing filling.
2. In a large bowl, beat cream cheese until fluffy. Gradually add sugar, beating until smooth. Add eggs, beat on low speed just until combined. Beat in vanilla. Remove 1-1/2 cups cheese mixture to a small bowl; fold in melted chocolate. Divide remaining cream cheese mixture between pie crusts.
3. To make the chain of hearts on each pie, drop teaspoonfuls of chocolate filling, forming 8 drops equally spaced around outside edges and 4 drops in center. Starting in the center of one outer drop, run a knife through the center of each to connect the drops and form a circle of hearts. Repeat with center drops.
4. Bake at 350° for 40-45 minutes or until center is almost set. Cool on wire racks for 1 hour. Refrigerate for at least 6 hours or overnight. Refrigerate leftovers. Yield: 2 pies (8 servings each).
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