Double Chocolate Cheesecake Baking Mix

Double Chocolate Cheesecake Baking Mix offers a decadent and rich dessert that combines the creaminess of cheesecake with the indulgence of chocolate. Follow the instructions on the package to prepare the chocolate-filled cheesecake and crust. Once baked, the result is a smooth, velvety cheesecake with deep chocolate flavor. Serve it as is for a simple but indulgent dessert, or top it with whipped cream, chocolate shavings, or a drizzle of caramel or raspberry sauce for extra flair. You can also add your own twist by swirling in peanut butter, caramel, or crushed cookies before baking. For an even more chocolatey experience, pair it with a scoop of ice cream or a sprinkle of cocoa powder. Whether served plain or dressed up with your favorite toppings, Double Chocolate Cheesecake Baking Mix creates a rich, crowd-pleasing dessert for any occasion.

Ingredients

Sugar, egg whites, cellulose gum, guar gum, salt, chocolate chips (chocolate liquor, cocoa butter, dextrose, soy lecithin, vanilla), cocoa processed with alkali, enriched flour (bleached wheat flour, niacin, reduced iron, thiamin, riboflavin, folic acid), malted barley flour and spices.
Contains: soy, wheat, eggs

Directions

Ingredients needed:
★ Double Chocolate Cheesecake Mix
★ 3 eggs*, well-beaten or equivalent of egg substitute
★ 1 cup sour cream
★ 24 oz. (three 8 oz. pkgs.) cream cheese**, softened
★ 1/4 cup chocolate cookie crumbs

Directions:
(Before starting, read each step of the directions thoroughly)
1.) Preheat oven to 300° F. Grease an 8- or 9- inch spring form pan, dust pan with cookie crumbs. Leave any excess crumbs in the bottom of the pan.
2.) In a large mixing bowl add entire packet of Double Chocolate Cheesecake Mix and eggs. Mix with an electric mixer on low speed until blended, then on high speed for 1 minute.
3.) Add softened cream cheese, a small amount at a time, mixing well on low speed until all of it has been incorporated.
4.) Add sour cream; mix on low speed until batter is smooth and creamy.
DO NOT OVERBEAT.
5.) Pour batter into the prepared pan and bake for 50 minutes. After baking for 50 minutes turn oven off and let cheesecake set in oven for 30 minutes (avoid opening oven door).
6.) Remove from oven and allow to cool completely. Remove from pan. Serve plain or top with fruit (fresh, frozen, or canned), or drizzle with chocolate or caramel. Keep refrigerated.
Makes approximately one 2-1/2 lb. cheesecake.
NOTE: Cracks in cheesecakes are not uncommon and are unexplainable. If this happens cover cracks with topping.
*May be made without adding eggs. Substitute 1/3 cup of water in place of 3 eggs. Follow rest of directions accordingly. Cheesecake will not be as rich.
**Cream cheese may be softened in microwave; blend cream cheese to avoid any “hot spots” before adding to recipe.
•For best results use an 8 or 9-inch springform pan. You may use 8 or 9-inch round (layer) cake pans lined with foil for removal from cake pan.
•You may use chocolate, vanilla, butter or shortbread cookies for crumbs.
•Do not overfill cake pans with batter; split batter.

Pairing Suggestions

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