I'm linking up for another week of
And, of course, I'm back at it with the baking. I just can't help myself. This is actually only 1 of 5 recipes I am using this week from Pinterest. It is my go to menu making source these days!
It had been a while since I had made a cheesecake and for some reason I have been really wanting one lately. Oh, goodness. Who am I kidding. There is a reason. They are DELICIOUS. Add pumpkin to it? Brown Sugar? Yes, please!
I followed the directions from The Hungry Mouse, which is where the pin came from. If you want pretty pictures to go along with the directions, she is your woman. I was trying to bake two things at once, so I didn't have time to do a play by play!
*Toss in the egg yolks and vanilla. Beat until well combined.
*Add the flour, cocoa powder, and salt.
*Beat until the dry ingredients are well combined.
*Scrape the dough out and plop it into your pan. With your hands, press the dough so that it lines the bottom and sides of the pan (stop maybe a half an inch from the top edge).
*Prick the dough in several places with a fork. The butter in the dough will release steam as it bakes, and those holes allow it to escape—and keep your crust from getting big air bubbles.
Pop the pan into your pre-heated, 350-degree oven. Bake it for about 20 minutes, until it’s completely opaque in color and the edges are starting to brown.
*When it’s done, yank the pan out of the oven and set it on a wire rack to cool. If you do have air bubbles under the crust, poke one or two very small holes in the crust and gently press the air out to deflate it.
When your crust has cooled to room temperature, make the filling.
The only thing I would change about this recipe is the crust. It just wasn't sweet enough for me and Matt even agreed. I think next time I'll do a basic graham crust or somehow a sweeter chocolate crust. The filling, though, was so good to me. But, you can't really go wrong with TWENTY FOUR ounces of cream cheese, now can you????