Cheesecake With Cinnamon Chocolate Crust
May 18, 2018
"From Bakeland. This is a refrigerator cake, so cooking time is zero. Time does not include cooling or refrigeration time, which is substantial."
- FOR CINNAMON CHOCOLATE CRUST
- FOR CHEESECAKE
- Serving Size: 1 (104.1 g)
- Calories 363.2
- Total Fat - 23.8 g
- Saturated Fat - 13.3 g
- Cholesterol - 56.1 mg
- Sodium - 239.4 mg
- Total Carbohydrate - 36 g
- Dietary Fiber - 1.3 g
- Sugars - 21.3 g
- Protein - 4.4 g
- Calcium - 65.5 mg
- Iron - 0.6 mg
- Vitamin C - 5.5 mg
- Thiamin - 0 mg
TO MAKE THE CHOCOLATE CINNAMON CRUST
Put the cookies in a ziploc bag and crush using a rolling pin.Not too fine!
Transfer the crumbs to a bowl and stir in the cinnamon, followed by the butter.
Coarsely chop the chocolate and stir into the mixture. Press the crumbs into a 9 inch springform pan.
TO MAKE THE CHEESECAKE
Strain the orange juice into a saucepan and add the sugar. Bring to a boil.
Meanwhile, place the 5 sheets of gelatin in a large bowl and cover with water for 5 minutes.
When the juice comes to a boil, remove from heat. Squeeze the water from the gelatin sheets and add to the hot orange juice. Allow to dissolve, then stir. Allow to cool to room temperature.
In a bowl, blend the cream cheese, icing sugar, and vanilla. Stir in the sour cream.
In a separate bowl, beat the whipped cream until fluffy.
When the orange jelly has reached room temperature, gently fold it into the cream cheese mixture with a spatula. Then, fold in the whipped cream. Pour the mixture over the prepared crust and place in the refrigerator for 4 hours or overnight.
While the cheesecake is in the refrigerator, make paper snowflake stencils, just like you did in grade school!
Loosen the cake from the pan. Place the stencils on the cake, then sift the cocoa powder over the top of the cake. Gently remove the stencils. Place the cake in the refrigerator until ready to serve.
Tips & Variations
No special items needed.