8-10 servings
-CRUST-
2 1/2 c Gingersnap cookie crumbs 1/3 c Butter, melted
FILLING
24 ea Ounces cream cheese, 3 lg Eggs, room temperature
-softened 2 1/2 t Vanilla
1 c Sugar 2 1/2 t Almond extract
-CHOCOLATE GLAZE-
1 c Heavy cream 1 t Vanilla
1 1/3 c Semisweet chocolate chips
To prepare crust, combine gingersnap crumbs and melted butter. Press
crumbs onto bottom of buttered 9-inch springform pan and as far up
sides as crumbs allow. IN food processor or large mixing bowl, beat
cream cheese until smooth. Blend in sugar, eggs and flavoring. Pour
into crust. Bake at 350 F for 45 minutes. Turn off oven and allow
cake to cool with door open. Cool to room temperature. Refrigerate
at least 3 hours before cutting. In small saucepan, scald cream. Add
chocolate, stirring until melted. Add vanilla and stir until glaze is
smooth. Cool to room temperature. Pour glaze over top of cheesecake
and refrigerate until ready to serve. Creme de Colorado Cookbook
(1987) From the collection of Jim Vorheis
Yields
1 servings
