Hey guys! Happy Halloween!! How is everyone doing? I have been super busy, as always. Let me catch you up on a couple things. First of all... a couple weeks ago something pretty huge happened for me! The local bakery that I work at, Pinch of Sugar
, started selling some of my homemade candies! Just peanut butter cups for now.. but I'm hoping that before Christmas I will be selling multiple kinds of candies there! I'm so excited about it. :) So if you're around town anytime soon, swing in and buy some of my handmade candies and a cupcake too! :)
Also yesterday my roommates and I held our Halloween party! Soooo much fun! We had a some snacks.. ya know, some cupcakes, a cheese ball, spaghetti, lots of candy, and some awesome punch. Brent, the two Heather's, and I dressed as a mob family. Hopefully I'll get a pic of all of us up soon. :)
Anyways, enough about me and my life. Lets get to the real story here. CHEESECAKE. And not just any cheesecake. This cheese cake has a dark chocolate cookie crust, cream vanilla cheesecake with an out-of-this-world raspberry filling, and a dark chocolate drizzle on top. Yes. Yes it is as amazing as it sounds. YUMMMM... This is a 4 part recipe: crust, cheesecake, filling, drizzle. Lets get started shall we?:)
Dark Chocolate Raspberry Cheesecake
Preheat oven to 350.
12 oz fresh raspberries (leave a couple aside for garnish if you'd like)
4 tsp corn starch
1 Tbl sugar
In a sauce pan add all 3 ingredients and turn the the heat on medium to medium high. Use a for to smash strawberries into a sauce. Bring the filling to a boil for 1 minute, then remove from heat. Set aside.
2 pkg cream cheese, room temp
1 cup sugar
1 tsp vanilla
In a mixing bowl, add all ingredients, and mix until cream. Set aside.
1 package dark chocolate cookies (I used the new Keebler's Dark Chocolate Fudge Striped Cookies
5 Tbl butter, melted
Crush all of the cookies. You can use a food processor if you like, I used a gallon sized zip lock bag and a rolling pin. Pour cookie crumbs into a bowl, add the melted butter and mix. Set aside.
Use wet hands to press cookies into the bottom of a 9'' spring form pan.
Pour half of cheesecake batter over crust. Spread out evenly.
Spread raspberry filling evenly over cheesecake batter.
Spread remaining cheesecake batter on top.
Bake for 45-50 minutes, rotating halfway through the bake time. When done, allow it to completely cool.
To make the chocolate drizzle, melt 1/2 teaspoon of butter and 1/4 cup dark chocolate chips together. Put into a small zip lock bag and snip off a small part of the corner with scissors. Drizzle your pretty designs on top of your cheesecake and garnish with a few fresh raspberries. Have fun impressing everyone with this! Don't worry, they don't have to know how easy it is. lol
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yet? You should! Its a great way to keep up with blog posts and giveaways!
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If you have any questions or comments please get feel free to message me
, leave a comment below, or contact me through my facebook page
Happy Baking! And Happy Halloween!!