I did so much cooking and baking before Thanksgiving that even though I sent many containers of leftovers and goodies home with everybody, I still had a ton of food. I’ve about widdled through it all and am on to baking again. My boss, DeWitte, had brought in a Pumpkin Cheesecake that he was raving about last week. I’m not that crazy about Pumpkin so I opted not to waste my calories. However, the “cheesecake seed” was planted. I suffer so badly from the Power of Suggestion. Cheesecake was in my presence so I felt that I HAD to have cheesecake. And I knew exactly WHICH cheesecake I was going to make.

As many cookbooks as I own and as many new recipes that I try, I DO have an arsenal of tried and true Best Of YJB recipes. My Chocolate Cheesecake is one of them, and admittedly my favorite cheesecake EVER. I’ve been making this one for years and it is a sure fire hit and always impressive.

Cheesecake seems a bit intimidating to some people to make, but I’m here to tell you that it really shouldn’t. At least this one shouldn’t. It’s really very easy. Here’s what you need:

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CHOCOLATE CHEESECAKE

1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted

3 (8 oz) pkg cream cheese, softened
1 (14 oz) can Sweetened Condensed Milk
4 eggs
2 tsp vanilla
1 (12 oz) pkg Semi-sweet Chocolate Chips, melted

Preheat oven to 300 degrees. Combine graham cracker crumbs, sugar and margarine; press firmly on bottom of a 9-inch springform pan.
In a large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients and mix well. Pour into prepared pan. Bake for 1 hour and 5 minutes or until set. Cool. Chill. Refrigerate leftovers.

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This is straight out of the oven. It turned out perfect, if I say so myself. At the office, I was told that I had outdone myself. **insert cheesy smile here**

Also, to give kudos to the original recipe. . . I got it from a cookbook I bought in 1989 called Classic Desserts – Eagle Brand Sweetened Condensed Milk, and I’ve been making it ever since. You won’t regret trying this one. It’s easy. It’s tasty. AND it’s impressive.

If you want to dress it up and make it pretty, mix up some whipped cream or just plop a dollup of Cool Whip on top. Naked works too. It’s ALL good!

Tell me. . . If you’re a cheesecake lover, what is YOUR favorite?