I decided to whip up this new-to-me recipe yesterday, and I didn’t take into account the fact that the cheesecake is supposed to freeze overnight before dipping it into the chocolate. Here’s a tip: ALWAYS read your recipe completely through before announcing to your family that you’re going to make it. If it’s something they’re really looking forward to, you may be the recipient of a few dirty looks and muttered comments when you tell them, “Oh, sorry, you’ll have to wait ’till tomorrow to eat those”!
I decided not to freeze them overnight after that episode. I just popped them in the freezer for a couple hours and then dipped them in chocolate. There was no epic fail with this except that they fell apart when cutting…and dipping – just a bit. So when you’re ready to serve these, make sure you make them up a day ahead of dipping. It’ll save a little frustration. Plus, when you do things ahead of time it’s always nice because you don’t have to spend a lot of time per day on either step!
- 1 cup graham cracker crumbs
- 1/4 cup finely chopped pecans
- 1/4 cup butter, melted
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup sugar
- 1/4 cup sour cream
- 2 eggs, lightly beaten
- 1/2 tsp. vanilla extract
- 24 oz. semisweet chocolate, chopped (we used Ghiradelli dark from Sam’s – YUM!)
- 3 Tbsp. shortening
- Line a 9-in. square baking pan with foil and spray with cooking spray, heat oven at 325.
- In small bowl, combine crust ingredients: graham cracker crumbs, pecans and butter. Press into prepared pan, set aside.
- In a large bowl, beat filling ingredients: the cream cheese, sugar and sour cream until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla.
- Pour mixture over crust.
- Bake at 325 for 35-40 minutes or until center is almost set. Cool on a wire rack. Refrigerate until chilled.
- FREEZE OVERNIGHT.
- The next day, melt coating ingredients: chocolate and shortening in microwave (do this 1 minute at a time, stirring after each. It may take up to 5 minutes to get chips fully melted).
- Set out a cutting board, place atop cheesecake, and invert. Remove foil gently; cut into 49 squares (that’s 7 rows each side). Remove a few pieces at a time for dipping; keep remaining squares refrigerated until ready to dip.
- Using a toothpick, completely dip squares, one at a time, in melted chocolate;, allow excess to drip off. This can get messy.
- Place on waxed paper-lined sheets; spoon about 1 tsp. chocolate over each (because when you take the toothpick out, it leaves an uncovered hole).
- Let stand for 20 minutes or until set. Store in airtight container in the refrigerator or freezer, whichever you prefer.
Here’s a few pics of the whole process:
It’s a little messy – my girls enjoyed eating the extra chocolate 🙂
This is a fun project for all ages!!!