I have missed all the December recipes except for this week. I feel terrible, but the holidays and work and kids and life and … blah blah blah. You get the picture. It was crazy! All I want for New Year’s is to get back into my routine. :)
Anyway, this was a very easy recipe to put together! The cream cheese mixture is actually put together in the food processor instead of a mixer. I was amazed at how silky the cream cheese mixture was when finished! Just look at that!
It’s poured into a simple graham cracker crust, baked and then chilled. In fact, the most difficult part of this recipe is WAITING for it to chill. it calls for 8 hours in the refrigerator. Technically it will be ready for cutting into tonight (written Monday night), but I am going to wait until morning to get a good photo of it.
Tuesday update: This chocolate cheesecake is wonderful! It has a tang to it, and coupled with the chocolate ganache I added to cover up my graham cracker mess (when I ran the knife around the inside of the pan, my graham cracker crust was higher than my filling, and it all fell onto the top of the cheesecake. I tried to clean it off but to no avail.
When in doubt, cover it up I say) it was the perfect combination. And it looks pretty too! ;)