This was an experiment. I was looking for a recipe that called for chocolate syrup in the cheesecake, instead of cocoa. I didn't find one, but did find a recipe which added cocoa and sugar to a graham cracker crumb crust. I didn't have enough graham crackers so I improvised. I added some of my daughter's ginger bread house ;)
Chocolate Yogurt Cheesecake
Ingredients:
Crust:
1-1/2 package cinnamon graham crackers
1/2 cup crushed ginger bread cookies
2 T sugar
2 heaping T cocoa powder
2 T margarine
Cheesecake:
2 8 oz packages cream cheese
1-1/2 cup homemade yogurt cheese, (1 quart of yogurt drained over night)
1/2 cup plain homemade yogurt
1/2 cup sugar
1/4 cup chocolate syrup
3 eggs
2 tsp vanilla extract
Topping (optional):
1/2 cup yogurt
1/8 cup chocolate syrup
1 can cherry pie filling
Crust:
- mix cookies and graham crackers in food processor, pulse until fine.
- Mix in margarine, cocoa, and sugar
- pulse until mixed well
- press into the bottom of a 10 in spring form pan
- bake at 350* for 8 minutes.
- cool on wire rack
Cheesecake:
- put chocolate syrup, eggs, sugar, vanilla, and yogurt in food processor and pulse until mixed.
- add cream cheese, 4 oz at a time, pulse between additions
- add yogurt cheese and pulse lightly
- pour over crust
- Drizzle syrup over top and marble it in
- bake at 325* until set about 45 minutes
Topping:
- mix chocolate syrup and yogurt until well blended then pour over cheesecake
- cool cheesecake at least 3 hours
- run knife along edge of cake then loosen spring form
- Serve with cherry pie filling and whipped cream on top
It turned out really good, I was surprised and it was photogenic also.
yum!