How To make Auntie Betty's Double Chocolate Cheesecake
How To make Auntie Betty's Double Chocolate Cheesecake
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CRUST 1/2 cup chocolate cream wafers (1/2 pkg)
crumbled 1/4 cup butter (NO MARGARINE) :
melted 1/2 cup macadamia nuts FILLING 3 8 oz pkgs cream cheese 1 cup sugar 4 eggs 8 1 oz squares semisweet chocolate OR 12 ounces semisweet chocolate chips 2 teaspoons vanilla extract TOPPING 2 cups sour cream 3 tablespoons sugar 1 teaspoon vanilla FINAL TOUCH 1 1.5 oz Hershey Bar -- frozen CRUST Roll out chocolate cream wafers on wax paper. Mix crumbled wafers, butter and nuts in the bottom of a 10" spring form pan. Using a piece of wax paper, press mixture evenly in the bottom of the pan. Place pan in refrigerator or freezer while preparing the filling. FILLING Preheat oven to 350 degrees. In a large bowl beat cream cheese until fluffy. Gradually add sugar. Beat in eggs one at a time until well blended. Stir in chocolate and vanilla. Mix well. Pour on top of prepared crust and bake 50 minutes. Remove from oven. Turn oven off and close door. TOPPING Combine sour cream, sugar and vanilla. Spread over cheesecake. Return to oven, but do not reheat oven. Leave in warm oven for 10 minutes with the door closed. Open door and leave cake in oven for an additional 20 minutes. Remove cake from oven. Allow cake to cool on wire rack. FINAL TOUCH Freeze Hershey bar. When cake is cooled, shave frozen chocolate on top of cake. Refrigerate overnight.
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BEST Red Velvet Cake | How to make this box cake taste like you made it from Scratch!
Red Velvet cake is a family favorite. Watching the matriarchs in my family work magic using a box cake mix was aahh inspiring. Whether it was simply adding an extra egg to the mix or substituting one ingredient for another, my mother and her sister's worked wonders in the kitchen. I hope you enjoy this cake as much as my family does. ????
Red Velvet Cake 1 Box Red Velvet Cake Mix; 15.25 oz box (I use Betty Crocker) 1 C. Buttermilk 1/2 C. Vegetable Oil 1/2 C. Water 1 t. White Distilled Vinegar (5% Acidity) 3 Large Eggs at Room Temperature
Bake in (2) 8x8 pans @ 325 degrees 30-35 minutes or until tester comes out clean. Cake can also be baked in (2) 9x9 pans or 13x9 pan. Adjust baking time according to box directions. Cool completely before icing.
Cream Cheese Frosting 1- 8 oz. block Cream Cheese (completely soften) 1 & 1/2 Sticks Soft Salted Butter (12 Tablespoons) 1 & 1/2 C. Confection's Sugar 1 t. Vanilla Extract (1-2 Tablespoons of milk if need be) Refrigerate frosting while cake cools. Also, be sure to refrigerate any leftover cake.
Enjoy!!
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